Ginger Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels from the oven, and this from-scratch version delivers that classic chewy interior and crackly, salted crust without any fuss. The ingredient list is refreshingly straightforward — just pantry staples like flour, yeast, butter, and salt — so there's no need to scan labels or worry about hidden spice blends that might sneak in unwanted flavors. The real magic happens in the baking soda bath, which gives each pretzel that signature dark, glossy exterior and the slightly tangy chew you'd expect from a great street-cart pretzel. Rolling the dough into long ropes and twisting them into shape is genuinely fun, and the technique is forgiving enough that even slightly imperfect pretzels come out looking impressive once they're baked. A generous brush of egg wash before they go into the oven locks in that rich mahogany color, and the coarse salt on top adds just the right amount of crunch and brininess in every bite. These are best served warm, straight from the sheet pan, though they reheat beautifully if you can manage to save any.
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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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