Coconut 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 deeply bronzed, chewy pretzels out of your own oven. The ingredient list here is refreshingly straightforward — flour, butter, yeast, salt, and an egg wash — so there's no need to scan labels for hidden oils or tropical additives that can sneak into store-bought versions. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and rich, slightly alkaline flavor you'd expect from a proper soft pretzel. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely fun, and the technique is easier than it looks once you get going. A generous shower of coarse pretzel salt before they hit the oven seals the deal, adding that satisfying crunch with every bite. Serve them warm straight from the pan and watch them disappear fast.

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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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