Seed Oil Free Soft Pretzels with Salt
Few things beat a warm, chewy pretzel straight from the oven, and this homemade version delivers that classic bakery experience with a beautifully bronzed crust and a pillowy, pull-apart interior. The ingredient list is refreshingly straightforward — flour, butter, yeast, egg, and salt — with no vegetable oils, canola, or seed-based fats anywhere in sight. That matters more than you might think, since plenty of store-bought pretzels and even some restaurant versions rely on industrial oils to achieve their texture. Here, melted butter does all the heavy lifting, lending richness and flavor that seed oils simply can't match. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy bite and deep, glossy color before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, creating that satisfying crunch on the outside that makes homemade pretzels so hard to resist. These are the kind of snack you'll want to make on repeat.
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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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