Breastfeeding Friendly Soft Pretzels with Salt
Few things hit quite like a warm, chewy pretzel fresh from the oven, and making them from scratch means you know exactly what's going into every bite — something that genuinely matters when you're nursing. The dough comes together with simple pantry staples: flour, yeast, butter, and a little sugar, nothing mysterious or processed. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and deep golden-brown color you'd expect from a proper pretzel shop. A generous brush of egg wash before baking locks in that gorgeous mahogany finish, and a shower of coarse salt on top makes them completely irresistible. These are the kind of snack that satisfies a serious craving without relying on anything you'd need to second-guess, which is a genuine win when you're paying closer attention to what you eat. Serve them warm straight off the baking sheet 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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