Artificial Flavors Free Classic Pretzels
There is something deeply satisfying about pulling a tray of golden-brown pretzels out of your own oven, especially when you know exactly what went into them. Store-bought pretzels are notorious for hiding artificial flavors in their ingredient lists, often buried under vague terms like "natural and artificial flavoring" that leave you guessing. This recipe keeps things refreshingly straightforward — warm water, yeast, flour, butter, salt, and a baking soda bath are all you need to get that iconic chewy crust and soft, pillowy interior. The real magic happens in that simmering baking soda bath, which gives each pretzel its signature deep color and slightly tangy bite without any chemical shortcuts. A generous brush of egg wash before baking locks in a glossy, mahogany finish that looks like it came straight from a bakery window. Finished with a scatter of coarse pretzel salt, these are the kind of snack that disappears fast — so consider making a double batch.
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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 packet)
- 1 tbsp granulated sugar
- 2 tsp kosher 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 kosher 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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