Artificial Flavors Free Soft Pretzels with Salt
There is something deeply satisfying about pulling a tray of golden-brown pretzels out of your own oven, and this recipe delivers that classic chewy, salty experience from scratch. Every ingredient here is straightforward and real — warm water, yeast, flour, butter, an egg — so you never have to second-guess what's actually going into your food. Store-bought pretzels and snack mixes are notorious for sneaking in unnecessary additives, but when you make the dough yourself, you know exactly what you're working with. The baking soda bath is the secret to that signature deep-brown crust and satisfying chew, giving these pretzels an authentically old-school flavor without any shortcuts. A generous brush of egg wash and a shower of coarse salt before baking is all the finishing they need to look and taste like something from a proper pretzel shop. Serve them warm straight from the oven and watch them disappear fast.
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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 standard packet)
- 1 tbsp granulated sugar
- 1 tsp fine 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 fine 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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