Turkey Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, chewy pretzels out of your own oven — and this recipe delivers that classic street-food experience right at home. The dough comes together with pantry staples like flour, butter, yeast, and sugar, so there's nothing complicated standing between you and a seriously good snack. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and deep, slightly tangy flavor 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 homemade pretzels so irresistible. Every ingredient here is straightforward and naturally free from poultry products, so you can mix, shape, and bake with total confidence. These are best served warm, ideally with a good mustard or cheese dip on the side — though honestly, plain and fresh from the oven is hard to beat.
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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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