Citrus Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that crackly, salty crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe is naturally free of citrus at every stage, from the simple yeast dough to the baking soda bath and the egg wash finish, so there's no need to audit a single ingredient for hidden lemon juice, zest, or citric acid. The real magic here is the baking soda bath, which gives each pretzel that signature deep mahogany color and distinctly chewy bite that store-bought versions can never quite replicate. Rolling the dough into long ropes and twisting them into shape is a satisfying kitchen project that's more forgiving than it looks. A generous brush of egg wash before baking locks in that glossy sheen, and a shower of coarse pretzel salt on top makes every bite taste like it came straight from a street cart. Pull them from the oven when they're a rich, dark brown and try to wait the full five minutes before tearing in — it's worth it.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!