Cashew Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels out of your own oven. The dough comes together with pantry staples — flour, butter, yeast, and a little sugar — so there's nothing complicated or unfamiliar standing between you and that chewy, bakery-style result. The real magic happens in the baking soda bath, which gives each pretzel its signature dark crust and that slightly tangy, unmistakably pretzel-y flavor before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, locking in that glossy, crackly exterior that makes the first bite so satisfying. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the sneaky additions that can show up in store-bought versions — every ingredient is straightforward and easy to verify. Serve them warm straight from the sheet pan, and don't be surprised if they disappear before they have a chance to cool down.
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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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