Spice Free Soft Pretzels with Salt
Few snacks hit the way a freshly baked soft pretzel does — that deep mahogany crust, the chewy pull, the satisfying crunch of coarse salt on top. The ingredient list here is refreshingly short and straightforward: flour, yeast, butter, egg, and salt, with nothing hidden that could cause a reaction for anyone avoiding spices or seasonings beyond the basics. The real magic happens in the baking soda bath, which gives each pretzel that signature glossy, slightly alkaline crust you just can't get any other way. Rolling the dough into long ropes and twisting them into classic pretzel shapes is genuinely fun, and the process is more forgiving than it looks. An egg wash brushed on right before baking deepens the color and helps the coarse salt stick in all the right places. These come out of the oven warm and golden, and they're best eaten immediately — though they reheat beautifully if you somehow have leftovers.
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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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