Golden, bite-sized dough pieces get their signature mahogany color and chew from a quick dip in a baking soda bath before hitting a hot oven — the same trick professional pretzel bakers swear by. Inside, they're pillowy and tender; outside, deeply browned and just a little chewy at the edges. A finishing sprinkle of coarse salt gives every piece that classic salty crunch you want from a good pretzel. These come together with basic pantry staples like flour, yeast, and sugar, and they're endlessly snackable straight off the baking sheet. Serve them warm with your favorite dip for game day, movie night, or just because — they're a solid pick for a dairy free spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–7 minutes, until foamy and fragrant.
Add the melted butter (from the dough portion), fine salt, and flour to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
