Emulsifier Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature pretzel snap, these homemade twists are the kind of snack that disappears the moment they hit the cooling rack. The ingredient list is refreshingly straightforward — just yeast, flour, butter, salt, and a few pantry staples — which means no hidden additives or emulsifiers sneaking in the way they often do in store-bought versions. The real magic here is the baking soda bath, which gives each pretzel its characteristic chew and that gorgeous dark crust without any chemical shortcuts. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely satisfying, and the technique is more forgiving than it looks. A generous brush of egg wash before baking locks in that glossy, bakery-worthy finish, and a shower of coarse salt on top ties everything together. These are best eaten warm, ideally with a good mustard on the side, but honestly they rarely last long enough to need a dipping sauce.
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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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