Emulsifier Free Soft Pretzels with Salt
Few snacks hit quite like a warm, chewy pretzel fresh from the oven, and this homemade version delivers that iconic deep-brown crust and pillowy interior without a single additive or emulsifier in sight. Store-bought pretzels are notorious for sneaking in dough conditioners and emulsifying agents to extend shelf life, so making your own from scratch is genuinely the cleanest route to getting this classic right. The ingredient list here is refreshingly straightforward — just flour, yeast, butter, salt, and water — which means you know exactly what you're eating. The real magic happens in the baking soda bath, where a quick 30-second poach on each side creates that signature chewy bite and rich, slightly alkaline flavor that no oven trick alone can replicate. A generous egg wash before baking gives each pretzel its gorgeous mahogany color, and a shower of coarse salt on top seals the deal. These are best served warm, ideally with a good mustard, and they disappear fast — so consider doubling the batch.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!