Few snacks hit the way a freshly baked soft pretzel does — that deep, glossy crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe builds everything from scratch using all-purpose flour, so there's no rye or specialty grain to worry about, just clean, straightforward ingredients you likely already have on hand. The baking soda bath is the real magic step here: poaching each shaped pretzel before it goes into the oven is what creates that signature mahogany color and satisfying chew you'd expect from a street cart or a proper German bakery. An egg wash brushed over the top locks in the shine, and a generous hit of coarse pretzel salt ties the whole thing together with that perfect savory finish. Store-bought pretzels can be a minefield when you're avoiding certain grains, since rye flour often sneaks into commercial recipes for flavor or texture — making these at home puts you fully in control. They come out of the oven warm, fragrant, and genuinely impressive, whether you're serving them as a party snack or just treating yourself on a weekend afternoon.
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Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
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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