Nitrate & Nitrite Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature mahogany crust, these homemade pretzels are the kind of snack that makes you wonder why you ever bought the packaged kind. The ingredient list is refreshingly straightforward — flour, yeast, butter, salt, and a baking soda bath — with absolutely nothing cured, preserved, or processed, making them a natural fit for anyone avoiding added nitrates and nitrites. Many store-bought pretzels and snack foods sneak in preservatives you'd never expect, so mixing and shaping your own is a genuinely satisfying way to stay in control of what goes into your food. The baking soda bath is the real magic here: a quick 30-second dip per side gives each pretzel that distinctive chewy exterior and deep color without any chemical shortcuts. A generous brush of egg wash and a scatter of coarse salt before baking seals the deal, producing a glossy, crackly finish that looks like it came straight out of a bakery window. Serve them warm from the rack and watch them disappear fast.
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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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