Xanthan Gum Free Classic Pretzels
That deep mahogany crust, the chewy pull, the satisfying crunch of coarse salt — these pretzels deliver everything you want from a classic soft pretzel, made entirely from scratch with a short list of pantry staples. The dough comes together with flour, yeast, butter, and water, so there's nothing here that would trip up anyone avoiding thickeners or stabilizers. The real magic happens in the baking soda bath, which gives each pretzel that signature dark, slightly alkaline crust without any additives or gums whatsoever. A generous egg wash before baking locks in that glossy, bakery-style finish and helps the coarse salt cling to every curve. Rolling and shaping the ropes is genuinely satisfying, and the technique is more forgiving than it looks — even imperfect twists bake up beautifully. These are best eaten warm, ideally with a side of mustard, and they're the kind of thing that disappears fast once they hit the table.
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Learn more →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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