MSG Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature pretzel snap, these homemade twists are the real deal — no shortcuts, no mystery additives. Store-bought pretzels and seasoning mixes are notorious for sneaking in flavor enhancers, so making them from scratch with a clean pantry lineup is genuinely satisfying. The magic here comes from a baking soda bath, which gives each pretzel its distinctive chewy crust and rich color without any artificial help. Simple ingredients like flour, butter, yeast, and a good egg wash do all the heavy lifting, and the result is something that tastes far more impressive than the effort involved. That deep mahogany finish and the crunch of flaky sea salt on top make these almost impossible to stop eating straight off the rack. Whether you're serving them as a snack, a party appetizer, or just a weekend project, this recipe delivers the full pretzel experience — completely on your own terms.
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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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