This is actually one of the cleaner commercial snack products - completely seed oil free with minimal ingredients. The main issues are enriched flour instead of organic whole grain flour, conventional sugar vs organic alternatives, and potentially non-organic seasonings. The DIY version upgrades every ingredient to organic quality while maintaining the classic everything bagel flavor profile.
Based on: Pretzel Crisps Everything Deli Style
· Makes approximately 45 servings
· Serving: 28g (about 15-20 crisps)
Why This Recipe is Seed Oil Free
Commercial Pretzel Crisps Everything Deli Style from Snack Factory often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pretzel Crisps Everything Deli Style may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic white whole wheat flour
1260g (about 10 cups) · Bob's Red Mill Organic White Whole Wheat Flour
Primary base providing structure and nutty flavor while maintaining the light, crispy texture
Provides authentic malty sweetness and helps achieve golden-brown color during baking
Fine sea salt
12g (about 2 teaspoons) + 6g for seasoning blend · Redmond Real Salt Fine
Essential for dough structure and flavor enhancement in both dough and seasoning
Baking soda
6g (about 1 teaspoon) · Bob's Red Mill Baking Soda
Creates alkaline environment for authentic pretzel flavor and golden color
Instructions
Step 1. First, prepare the everything seasoning blend by combining 45g sesame seeds, 30g poppy seeds, 30g dehydrated onion flakes, 15g garlic granules, 15g caraway seeds, and 6g fine sea salt in a bowl. Mix thoroughly and set aside - this blend can be made ahead and stored in an airtight container for up to 6 months.
Step 2. In a large mixing bowl, combine 1260g organic white whole wheat flour with 12g fine sea salt, mixing well to distribute evenly. Create a well in the center of the flour mixture. In a separate bowl, warm 480ml (2 cups) water to about 110°F - it should feel barely warm to the touch. Dissolve 60g barley malt syrup and 90g coconut sugar in the warm water, stirring until completely dissolved.
Step 3. Pour the sweetened water mixture into the flour well and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should be firm but not overly stiff - add water 1 tablespoon at a time if too dry, or flour if too sticky. Place in an oiled bowl, cover with damp towel, and let rest for 30 minutes.
Step 4. Preheat oven to 450°F (230°C) and line 3-4 large baking sheets with parchment paper. Divide dough into 8 equal portions (about 240g each). Working with one portion at a time, roll out on a lightly floured surface to approximately 1/8-inch thickness - thinner than you think, as they'll puff slightly during baking. The dough should be thin enough that you can almost see through it when held up to light.
Step 5. Using a pizza cutter or sharp knife, cut the rolled dough into 2-inch squares or rectangles. Arrange on prepared baking sheets, leaving about 1/2 inch between pieces. Bring a large pot of water to boil and add 6g baking soda - the water will foam up, so use a large pot. Working in small batches, briefly dip each pretzel piece in the baking soda water for just 2-3 seconds using a slotted spoon, then return to baking sheet.
Step 6. Immediately after the baking soda dip, generously sprinkle each piece with the everything seasoning blend, pressing lightly to help it adhere. Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown and completely crisp. The crisps should sound hollow when tapped and snap cleanly when cooled. If they're still soft, bake an additional 2-3 minutes.
Step 7. Cool completely on wire racks before storing - this is crucial for maintaining crispness. Store in airtight containers for up to 2 weeks, or freeze in portions for up to 3 months. If they lose crispness, re-crisp in a 300°F oven for 3-5 minutes. Each 28g serving should yield about 15-20 crisps depending on how thin you roll them.
Storage
Store in airtight containers at room temperature for up to 2 weeks. Can be frozen for up to 3 months. Re-crisp in 300°F oven for 3-5 minutes if needed. Keep extra everything seasoning blend in airtight container for up to 6 months.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.28
Savings32%
Initial investment in organic seasonings is higher upfront, but these ingredients make multiple batches. Long-term savings increase significantly after the first 2-3 batches when you only need to replenish flour and malt syrup. The superior quality of organic ingredients provides better nutrition and flavor than the commercial version.