Capsaicin Free Soft Pretzels with Salt
Few snacks hit the way a freshly baked soft pretzel does — that chewy, glossy exterior giving way to a pillowy, tender interior is genuinely hard to beat. This recipe delivers the real deal, with a classic baking soda bath that creates the signature deep-brown crust and satisfying chew you'd expect from a proper pretzel. The finishing touch of coarse salt on top adds just the right savory crunch in every bite. For anyone managing a sensitivity to capsaicin, snack foods can be a minefield — spice blends, seasoning coatings, and flavored pretzels at the store often sneak in chili, paprika, or pepper derivatives. This recipe keeps things beautifully clean: warm water, yeast, flour, butter, and salt are all you need to build incredible flavor from scratch, with zero heat-producing ingredients anywhere in the process. The baking soda bath is the secret weapon here, giving each pretzel that distinctive alkaline tang without any complicated ingredients or equipment beyond a large pot. An egg wash brushed on just before baking is what delivers that gorgeous mahogany color straight out of the oven. These are best served warm, and they disappear fast — so consider doubling the batch.
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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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