Gut Friendly Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels from the oven, and making them from scratch means you know exactly what went into every bite. That matters more than people realize — store-bought versions often sneak in additives, preservatives, and conditioners that can be rough on a sensitive digestive system. This recipe keeps things beautifully simple: warm water, yeast, flour, butter, and salt are all you need for the dough, with no mystery ingredients in sight. The baking soda bath is the real magic step here — a quick 30-second poach per side gives each pretzel that signature chewy crust and deep color without any harsh chemicals or complicated processes. Because the ingredient list is short and whole, this is the kind of baked good that feels genuinely nourishing rather than just indulgent. Serve them warm straight from the oven and that glossy, salted crust will have everyone reaching for seconds before the tray even hits the table.
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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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