Black Pepper Free Soft Pretzels with Salt
There is something deeply satisfying about pulling a tray of golden, chewy pretzels out of your own oven, and this recipe delivers that bakery-style experience without any hidden spice blends or seasoning mixes to worry about. The ingredient list is refreshingly straightforward — flour, yeast, butter, salt, and a quick baking soda bath — so you know exactly what's going into every bite. That baking soda soak is the real secret here: it gives each pretzel its signature dark, glossy crust and that unmistakable chewy bite that store-bought versions can never quite nail. The finish is simple and bold, just a generous shower of coarse pretzel salt or flaky sea salt that makes every twist taste like it came from a proper pretzel cart. Because the only seasoning called for is salt, this is a genuinely safe and satisfying bake for anyone avoiding even trace amounts of black pepper — no blended toppings, no mystery spice packets. 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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