Pistachio Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels from your own oven. The dough comes together with pantry staples — flour, butter, yeast, and salt — so there's no hunting through ingredient labels or worrying about shared production lines with tree nuts. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy, slightly alkaline crust you'd expect from a street cart or a proper bakery. A generous brush of egg wash before baking locks in that gorgeous mahogany color, and a shower of coarse salt on top makes every bite deeply savory and satisfying. These are best eaten warm, ideally within minutes of coming out of the oven, when the outside is still crisp and the inside is pillowy soft. Whether you're serving them as a snack, a party appetizer, or just a weekend project, this recipe delivers the real deal with zero shortcuts and zero compromise.
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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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