BHA & BHT Free Classic Pretzels
Soft, chewy, and burnished to a deep mahogany brown, these homemade pretzels deliver everything you love about the classic snack — that satisfying chew, the crackly salt crust, and the irresistible pull of fresh-baked dough. The problem with store-bought pretzels is that many commercial versions rely on synthetic preservatives like BHA and BHT to extend shelf life, making label-reading a frustrating chore. When you make them from scratch, every single ingredient is something you can actually recognize: flour, yeast, butter, an egg, and salt. The real magic here is the baking soda bath, which gives each pretzel its signature glossy, deep-brown exterior and that distinctly pretzel-y tang without any chemical shortcuts. An egg wash and a generous shower of coarse salt finish them off before they hit a screaming-hot oven, so the results look and taste genuinely bakery-worthy. These are the kind of pretzels that disappear fast, so consider doubling the 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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