Mushroom Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, chewy pretzels out of your own oven. The dough comes together with pantry staples — flour, yeast, butter, and salt — and a quick knead gives you that satisfying, springy texture you'd expect from a good bakery. The real magic happens in the baking soda bath, which gives each pretzel its signature deep-brown crust and that slightly tangy, chewy bite before it ever hits the oven. A generous brush of egg wash followed by a shower of coarse salt takes them over the top. Every ingredient here is straightforward and easy to verify, so there's no second-guessing what went into your batch. Serve them warm straight from the sheet pan and watch them disappear in minutes.
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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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