Pescatarian Soft Pretzels with Salt

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.9

(12)

Few things hit the way a freshly baked soft pretzel does — that deep mahogany crust, the chewy interior, and that satisfying crunch of coarse salt on top. These are the real deal, made from scratch with a simple yeast dough that gets its signature chew and glossy exterior from a quick dip in a baking soda bath before hitting the oven. That alkaline soak is the secret behind the classic pretzel flavor and color you'd expect from a street cart or a proper German bakery. The dough itself comes together with pantry staples — flour, butter, yeast, and salt — so there's nothing mysterious or hard to source. An egg wash brushed over each poached pretzel before baking gives them that gorgeous, lacquered finish that makes them look almost too good to eat. They're completely meat-free by nature, built entirely around simple baking ingredients with no substitutions needed. Serve them warm straight from the oven, and don't be surprised if they disappear before they've had a chance to cool.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!