High Fructose Corn Syrup Free Soft Pretzels with Salt
Soft, chewy, and deeply bronzed, these homemade pretzels deliver that satisfying bakery-counter experience right from your own oven. The ingredient list is refreshingly short and straightforward — just flour, yeast, butter, salt, and a few pantry staples — which means there's no room for sneaky sweeteners or processed additives to creep in. That's actually the quiet genius of making pretzels from scratch: the classic recipe never needed corn syrup in the first place, and this one proves it. The real magic happens in the baking soda bath, which gives each pretzel its signature chewy crust and that gorgeous deep-brown color without any shortcuts. A generous brush of egg wash before they hit the oven locks in the shine, and a shower of coarse salt on top takes them straight to snack perfection. These are best pulled warm from the pan and eaten immediately, though they reheat beautifully if you somehow manage to have leftovers.
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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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