Citric Acid Free Soft Pretzels with Salt
Few snacks hit the way a freshly baked soft pretzel does — that chewy, glossy exterior giving way to a pillowy, tender inside is genuinely hard to beat. For anyone navigating a citric acid sensitivity, store-bought pretzels and packaged mixes can be a minefield, since citric acid often sneaks in as a preservative or dough conditioner. This recipe keeps things beautifully straightforward: just yeast, flour, butter, salt, and a quick baking soda bath that creates that signature deep-brown crust and satisfying chew without any hidden additives to worry about. The baking soda soak is the real magic here — it raises the surface pH of the dough before baking, giving you that classic pretzel flavor and color using nothing more than pantry staples. Rolling and shaping the ropes is a genuinely satisfying process, and the egg wash before baking brings that gorgeous mahogany shine. Pull them out of the oven warm, and the coarse salt on top makes every bite taste like something from a proper bakery. These are the kind of pretzels that disappear fast, so consider doubling the 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 standard packet)
- 1 tbsp granulated sugar
- 1 tsp fine 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 fine 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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