Tree Nut Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels from your own oven — that glossy crust, the chewy pull, the hit of coarse salt in every bite. This recipe keeps things refreshingly straightforward: warm water, yeast, flour, butter, and a quick baking soda bath are all it takes to get that iconic pretzel flavor and texture at home. The baking soda soak is the real secret here, giving the outside that signature chew and rich mahogany color without any complicated equipment or specialty ingredients. Because everything is made from scratch with simple pantry staples, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from packaged snacks. The dough comes together easily in a stand mixer, rises in about an hour, and the whole shaping process is genuinely fun — even if your pretzel twists aren't perfectly symmetrical, they'll still taste incredible. A generous egg wash before baking locks in that beautiful sheen, and a shower of flaky sea salt takes them right over the top. Serve them warm straight from the sheet pan and watch them disappear fast.
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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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