Lupin Free Soft Pretzels with Salt

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.9

(12)

Few things beat the satisfaction of pulling a tray of golden, chewy pretzels from your own oven, and this recipe delivers that bakery-counter magic right at home. The dough comes together with pantry staples — flour, yeast, butter, and salt — so there's no need to hunt down specialty products or stress over what's hiding in a store-bought version. The real secret to that signature dark, glossy crust is the baking soda bath, which gives each pretzel its distinctive chew and deep mahogany color before it ever hits the oven. A generous brush of egg wash followed by a shower of coarse salt takes them over the top, creating that satisfying crunch with every bite. Because the ingredient list is straightforward and entirely free of legume-based flours or additives, these are a genuinely safe and delicious option for anyone navigating lupin sensitivities. Serve them warm straight from the sheet pan — they're incredible on their own, and even better alongside a pot of mustard for dipping.

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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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