Legume Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, chewy pretzels out of your own oven — and this recipe delivers that classic bakery experience with nothing more than pantry staples. The dough comes together with flour, butter, yeast, and a little sugar, then gets its signature deep-brown crust and satisfying chew from a quick dip in a baking soda bath before baking. That alkaline soak is the real secret, giving each pretzel its distinctive flavor and that beautifully lacquered exterior without any specialty ingredients. A generous egg wash and a shower of coarse salt finish things off, so every bite has that perfect salty crunch on the outside and a pillowy, tender interior. For anyone navigating legume-free eating, this recipe is naturally in the clear — no bean flours, no pea protein, no hidden legume-based additives that can sneak into store-bought versions. The ingredient list is refreshingly short and straightforward, which means you can mix, shape, and bake with total confidence. Serve them warm straight from the sheet pan and watch them disappear before they even have a chance to cool down.
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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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