Turmeric Free Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

Few snacks hit the way a freshly baked pretzel does — that crackly, salty crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe keeps things beautifully straightforward, relying on pantry staples like flour, yeast, butter, and salt to build real depth of flavor without any unnecessary additions. The baking soda bath is the secret weapon here, giving each pretzel that signature deep mahogany color and the slightly alkaline chew you just can't get any other way. Rolling the dough into long ropes and twisting them into shape is oddly satisfying, and the whole process feels like a proper kitchen project without being overwhelming. A generous brush of egg wash before baking locks in that glossy, bakery-worthy finish, and a shower of coarse salt on top makes every bite pop. These are the kind of pretzels that disappear fast straight off the cooling rack, but they're also sturdy enough to serve alongside mustard or a cheese dip for a crowd.

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Ingredients

8 servings

For the dough

1 ½ cups warm water (110°f / 43°c)
2 ¼ tsp active dry yeast (1 packet)
1 tbsp granulated sugar
2 tsp kosher salt
4 cups all-purpose flour, plus more for dusting
2 tbsp unsalted butter, melted

For the baking soda bath

10 cups water
⅔ cup baking soda

For finishing

1 large egg, beaten
2 tbsp water
2 tbsp coarse pretzel salt or flaky sea salt

Instructions

1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
2
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.

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