Artificial Food Coloring Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels hit every note you want — a crackly salted crust giving way to a pillowy, slightly tangy interior that store-bought versions rarely deliver. For anyone avoiding artificial dyes and synthetic additives, bagged pretzels can be a minefield of unnecessary colorings that have no business being in a simple baked good. Every ingredient here is exactly what it sounds like: flour, yeast, butter, egg, and salt — nothing hidden, nothing synthetic. The signature deep mahogany color comes entirely from the baking soda bath and the egg wash, which is the same old-school technique professional bakers have relied on for centuries. That alkaline soak is what gives these pretzels their distinctive chew and that gorgeous, naturally dark crust without a drop of artificial coloring in sight. Rolling and shaping the dough is genuinely satisfying, and the whole process is more approachable than it looks. Serve them warm with mustard or your favorite dip and watch them disappear fast.
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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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