Macadamia Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply bronzed pretzels out of your own oven. The dough comes together with pantry staples — flour, yeast, butter, and a little sugar — so there's nothing obscure or hard to source here. What gives these their signature chewy crust and rich color is the baking soda bath, a quick poach that transforms plain dough into something that genuinely tastes like it came from a street cart. A generous brush of egg wash before baking locks in that glossy, mahogany finish, and a shower of coarse salt on top is the perfect finishing touch. The ingredient list is refreshingly straightforward, so you never have to second-guess what's in your snack or worry about hidden nut additions that sometimes sneak into store-bought versions. Serve them warm straight from the sheet pan, and don't be surprised if they disappear before they have a chance to cool.
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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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