Citric Acid Free Classic Pretzel Rolls
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel rolls deliver that signature bakery experience without a single drop of citric acid anywhere in the process. That matters more than it might seem — many commercial pretzel products and even some bread recipes sneak in citric acid as a dough conditioner or preservative, making store-bought options genuinely tricky to navigate. Here, the entire flavor and texture profile comes from a clever baking soda bath: the baking soda is first toasted in the oven, which intensifies its alkalinity and produces that unmistakable deep mahogany crust and complex, slightly tangy pretzel flavor through purely natural chemistry. The dough itself is beautifully simple — flour, water, yeast, butter, and salt — so there are no hidden additives to second-guess. A quick egg wash and a generous shower of coarse salt before baking push these rolls firmly into showstopper territory. They come out of the oven crackling and glossy, and that crust softens just enough as they cool to make every pull-apart moment deeply satisfying. Serve them alongside soup, pile on sandwich fillings, or eat one plain and warm straight from the rack — no one will judge you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, softened
For the boiling bath
- ¼ cup baking soda
- 8 cups water
- 1 tbsp granulated sugar
For finishing
- 1 large egg
- 1 tbsp water
- 1–2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and let stand until the surface is foamy and the mixture smells yeasty, about 5–8 minutes. If the yeast does not foam, it is not active — start over with fresh yeast.
- 2
Add the flour, fine salt, and softened butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 6–8 minutes. The dough should spring back slowly when poked.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!