Peanut Free Soft Pretzels with Salt
There is something deeply satisfying about pulling a tray of golden-brown, chewy pretzels out of your own oven — and this recipe delivers that classic mall-pretzel experience right at home. The dough comes together with pantry staples like flour, butter, yeast, and sugar, so you know exactly what's going into every bite. For anyone navigating peanut allergies, store-bought pretzels can be a minefield of shared-facility warnings and vague "may contain" labels, but making them from scratch puts you fully in control. The real magic here is the baking soda bath — briefly poaching each shaped pretzel before it hits the oven gives you that signature chewy, slightly tangy crust that no shortcut can replicate. A generous brush of egg wash and a shower of coarse salt before baking locks in that deep mahogany color and the satisfying crunch on top. These are best served warm, straight from the sheet pan, and they disappear fast — so consider doubling the batch.
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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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