Walnut Free Soft Pretzels with Salt
Few things beat the satisfaction of pulling a tray of golden, deeply bronzed pretzels out of your own oven. The dough comes together with pantry staples — flour, butter, yeast, and sugar — so there's no need to scan labels or second-guess what's hiding in a store-bought version. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy, slightly alkaline crust before it ever hits the oven. A generous egg wash followed by a shower of coarse salt locks in that glossy, snappy exterior you'd expect from a proper soft pretzel. Every ingredient here is straightforward and nut-free by nature, so you can bake with total confidence and zero workarounds. Serve them warm straight from the sheet pan and watch them disappear faster than you'd expect.
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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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