Chicken Free Soft Pretzels with Salt
Few things hit quite like a freshly baked soft pretzel — that deep mahogany crust, the chewy pull, the satisfying crunch of coarse salt on top. This recipe nails the classic bakery experience from scratch, using a simple yeasted dough that comes together in a stand mixer before a slow rise develops real flavor. The real magic happens in the baking soda bath, which gives each pretzel that signature glossy, slightly alkaline exterior you just can't fake any other way. An egg wash brushed on before baking pushes the color into gorgeous, burnished territory that looks almost too good to eat. Since the whole recipe is built around pantry staples — flour, butter, yeast, and egg — there's nothing to second-guess and no label-reading required. These are best served warm straight from the oven, though they reheat beautifully if you somehow manage to have any left over.
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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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