Seeds Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels from your own oven, and this recipe delivers that bakery-style result with a straightforward process anyone can follow. The dough comes together with pantry staples — flour, butter, yeast, and a little sugar — and a proper knead gives it that satisfying chew you expect from a great pretzel. The real magic happens in the baking soda bath, which gives each pretzel its signature dark crust and slightly alkaline tang before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, creating that glossy, crackly exterior that makes them impossible to resist straight off the sheet pan. For anyone avoiding seeds, this recipe is a genuinely clean option — no poppy, sesame, or caraway in sight, just classic salted pretzel perfection. Serve them warm with mustard or your favorite dip, and don't be surprised if the whole batch disappears before they've had a chance to cool.
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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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