Citric Acid Free Classic Pretzels
Warm, chewy, and deeply bronzed, these homemade pretzels deliver that iconic soft interior and crackly, salted crust that's nearly impossible to replicate from a bag. For anyone avoiding citric acid — which sneaks into a surprising number of packaged snacks and baked goods as a preservative or flavor enhancer — making pretzels from scratch is genuinely the move. Every ingredient here is straightforward: flour, yeast, butter, salt, and a baking soda bath that creates the signature chewy skin without any acidic additives in sight. That alkaline dip is the real secret weapon, giving each pretzel its characteristic deep color and satisfying bite during the 12–15 minute bake at high heat. The egg wash adds a gorgeous sheen and helps the coarse salt cling to every twist and curve. These are the kind of pretzels you pull apart while they're still warm and immediately wish you'd made 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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