Carrageenan Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden-brown, chewy pretzels out of your own oven. That signature dark crust and springy interior come from a quick dip in a baking soda bath before baking — a classic technique that requires nothing more than water and baking soda, no additives or stabilizers involved. Every ingredient here is straightforward and whole: flour, yeast, butter, egg, and salt. That matters because carrageenan, a seaweed-derived thickener, has a way of sneaking into packaged and processed foods, including some store-bought pretzels and dips. Making them from scratch means you control exactly what goes into the dough and onto the pan. The egg wash gives each pretzel a gorgeous, lacquered finish, and a generous shower of coarse salt on top delivers that satisfying crunch in every bite. Warm from the oven, these are the kind of snack that disappears 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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