Vegetarian Soft Pretzels with Salt

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.9

(12)

Few things hit quite like a warm, freshly baked pretzel straight from the oven — that deep mahogany crust, the chewy interior, and the satisfying crunch of coarse salt on top. This recipe walks you through the whole process from scratch, including the baking soda bath that gives each pretzel its signature glossy, slightly tangy exterior. The dough itself is beautifully simple: warm water, yeast, flour, a little sugar, and melted butter come together into something smooth and elastic that's genuinely satisfying to work with. Shaping the classic pretzel twist takes a little practice, but the instructions make it approachable even if you've never done it before. Every ingredient here is plant-free of meat and fish, making this a naturally meat-free bake without any substitutions or compromises — just honest, wholesome pantry staples. Serve them straight out of the oven with mustard, a cheese dip, or just on their own, and watch them disappear faster than you'd expect.

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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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