Celery Free Soft Pretzels with Salt

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.9

(12)

Few things beat the satisfaction of pulling a tray of golden, chewy pretzels out of your own oven, and this recipe delivers that bakery-counter magic from scratch. The ingredient list is refreshingly straightforward — just flour, yeast, butter, egg, and salt — so there's no need to scan labels or second-guess what's hiding in a store-bought version. The real secret to that signature chew and deep brown crust is the baking soda bath, which gives each pretzel a quick poach before it ever hits the oven. That step also creates the slightly crisp, glossy exterior that makes the coarse salt cling perfectly to every twist and curve. Shaping the ropes into the classic pretzel form is genuinely fun, and even imperfect ones taste incredible once they come out of the oven smelling of toasted dough and butter. These are best served warm, ideally with a dipping sauce of your choice, though honestly they disappear fast enough that you may not need one.

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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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