Fructose Free Soft Pretzels with Salt
Few snacks hit the way a warm, freshly baked pretzel does — that chewy interior, the crackly crust, and the satisfying crunch of coarse salt on top. What makes this recipe such a smart choice for anyone managing fructose intake is how clean and straightforward the ingredient list is. There's no high-fructose corn syrup, no honey, no agave, and no fruit-based sweeteners hiding anywhere — just flour, butter, yeast, and a small amount of granulated sugar to activate the yeast, which gets consumed during fermentation. The baking soda bath is the real magic here, giving each pretzel that signature deep-brown color and slightly alkaline chew without any problematic additives. Rolling the dough into ropes and shaping the classic twist is genuinely satisfying, and the egg wash gives them that glossy, bakery-worthy finish. These come out of the oven smelling incredible and taste best eaten warm, ideally with a dipping sauce you know is safe for your needs.
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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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