Pregnancy Friendly Soft Pretzels with Salt
Few things hit the spot during pregnancy like a warm, chewy pretzel fresh from the oven — and making them at home means you know exactly what's going into every bite. The dough comes together with simple pantry staples: flour, butter, yeast, and a little sugar, nothing mysterious or worth second-guessing. The classic baking soda bath is what gives each pretzel that signature chewy crust and deep golden color, and it's a completely safe technique that requires no special equipment beyond a large pot. A generous egg wash before baking locks in that gorgeous mahogany finish, and a sprinkle of coarse salt on top makes every pull-apart moment deeply satisfying. These are made entirely from scratch, so there's no need to scan labels or wonder about additives hiding in a store-bought bag. Serve them warm straight from the oven and they're honestly hard to beat — soft and pillowy on the inside, with just the right amount of chew and salt on the outside.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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