Are pretzels high in acrylamide?

January 9, 2026 •

4 min read

According to a 2021 study, pretzels were found to have a high average acrylamide content among common snacks tested, including potato chips and coffee. The question of are pretzels high in acrylamide is a valid one, and understanding the science behind this compound and its presence in baked goods is key for consumers.

Quick Summary

Pretzels are known to contain measurable levels of acrylamide due to high-temperature baking. This article explores the factors influencing its formation, compares levels with other snacks, details industry mitigation efforts, and provides consumer tips.

Key Points

Pretzels are a source of acrylamide: Due to their high-temperature baking process, pretzels can contain measurable levels of the chemical acrylamide.
Acrylamide forms from natural ingredients: The compound results from a reaction between natural sugars and the amino acid asparagine during high-heat cooking.
Acrylamide levels vary widely: The specific amount of acrylamide in pretzels depends on the manufacturer's recipe, temperature, and baking time.
Manufacturers are taking steps to reduce it: The food industry utilizes methods like adding the enzyme asparaginase or modifying ingredient formulas to lower acrylamide content.
Consumers can reduce exposure: Aim for lighter-colored pretzels and avoid over-browning when baking foods at home to minimize acrylamide intake.
Health recommendations focus on reducing exposure: Food safety agencies advise a balanced diet and reducing overall exposure as a precautionary measure, based on animal studies.

What is Acrylamide and How Does It Form?

Acrylamide is a chemical compound that can naturally form in certain starchy foods during high-temperature cooking processes, such as frying, roasting, and baking. The formation is a part of the Maillard reaction, the chemical process responsible for the browning and characteristic flavor of many foods. Specifically, acrylamide is produced when the amino acid asparagine reacts with certain sugars, like glucose and fructose, at temperatures typically above 120°C (248°F). This process is most significant in low-moisture foods, where the chemical reaction is not inhibited by water.

For pretzels, this process is particularly relevant. The traditional baking method involves applying heat to a starchy, low-moisture dough, creating the familiar golden-brown crust and flavor. This is the exact set of conditions that promotes acrylamide formation. While the compound has likely been present in cooked foods for centuries, its presence was only formally discovered in foods in 2002, leading to significant research and regulatory action.

Are Pretzels a Major Source of Acrylamide?

Evidence from multiple food safety agencies and research studies confirms that pretzels are a significant source of dietary acrylamide. The specific levels can vary widely based on the ingredients and manufacturing process, but they are consistently identified as a baked good with high potential for acrylamide formation. For example, a 2019 study published via ResearchGate measured the highest mean acrylamide level in pretzels out of 165 food samples collected. A 2021 study found an average acrylamide content in pretzels of 120 µg/kg. While other products like instant coffee or certain potato snacks may show higher median levels per kilogram, the regular consumption of popular snacks like pretzels makes their contribution to overall dietary exposure significant.

Acrylamide Levels: Pretzels vs. Other Snacks

To put pretzel acrylamide levels into perspective, here is a comparison with other common snacks, based on median figures reported by authorities like EFSA and various studies.


Food Item	Median Acrylamide Level (µg/kg)	Notes
Pretzels	120+ (can vary)	Average levels can be significant.
Potato Crisps	389	Can be higher depending on type and processing.
French Fries	196	Levels are highly dependent on cooking temperature and time.
Crackers	183	Highly dependent on baking conditions.
Roasted Coffee	203	Levels vary by roast type.
Instant Coffee	620	Generally higher than roasted coffee.
Soft Bread	15-25	Acrylamide is mostly concentrated in the crust.

What the Health Authorities Say

Major health organizations, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), recognize acrylamide as a potential health concern. Animal studies have shown that high doses can increase the risk of cancer, though the link in humans from dietary consumption is still being studied and is not yet conclusive. As a precaution, both the FDA and EFSA recommend that consumers and the food industry take steps to reduce acrylamide exposure. The FDA emphasizes a balanced diet and recommends minimizing intake of foods known to contain higher levels.

Manufacturer Mitigation Strategies

Recognizing the need to reduce acrylamide, the food industry has developed a toolbox of mitigation strategies. These are aimed at minimizing the chemical's formation while maintaining product quality. Some of the key approaches include:

Enzyme Treatment: The enzyme asparaginase can be added to the dough to convert the precursor amino acid, asparagine, into aspartic acid, which does not form acrylamide upon heating. This has been implemented for pretzels by some manufacturers.
Ingredient Modification: This involves selecting ingredients with lower levels of asparagine or sugars, or substituting certain components. For example, replacing ammonium bicarbonate with other leavening agents can be effective for crackers and pretzels.
Processing Changes: Adjusting baking times and temperatures is a primary strategy. By baking for a shorter time or at lower temperatures, manufacturers can produce a lighter-colored pretzel with less acrylamide, though this can affect the final texture and flavor. Some advanced techniques, like vacuum cooking, also offer alternatives.

Tips for Consumers

While manufacturers are working to reduce acrylamide, consumers can also take action, especially with homemade pretzels or other baked goods. The key principle is to avoid excessive browning or charring.

Here are some practical tips:

Avoid Over-Browning: When baking or toasting, aim for a light, golden-yellow color rather than a deep brown. The darker the color, the more acrylamide is typically present.
Follow Instructions: Adhere to the cooking times and temperatures recommended on packaged foods to prevent overcooking.
Store Potatoes Properly: Though not directly related to pretzels, it's a good habit to store raw potatoes in a cool, dark place, not the refrigerator, as cold storage can increase sugar content and lead to more acrylamide when cooked.
Vary Cooking Methods: Introduce different cooking methods like boiling or steaming, which do not produce acrylamide, to your diet.
Maintain a Balanced Diet: The FDA's advice is to maintain a healthy, balanced diet overall, which naturally dilutes the intake of any single food contaminant.

Conclusion

While pretzels are a known source of acrylamide due to their high-temperature baking process, this is not a cause for panic but rather a reason for awareness. Food safety authorities confirm its presence in many common foods and advise reduction where possible, but a definitive link to human cancer risk from dietary levels is still under research. The food industry is actively implementing strategies like asparaginase enzyme treatment and modified processing to lower levels. As a consumer, being mindful of browning and maintaining a varied diet are the most effective steps to take. For further information on acrylamide in food, consult the U.S. Food and Drug Administration's official guidance.

Key Factors Influencing Acrylamide in Pretzels

Ingredients: The type of flour and levels of reducing sugars and asparagine naturally present determine potential for formation.
Baking Temperature: Higher temperatures (above 120°C) accelerate the Maillard reaction and increase acrylamide levels.
Baking Time: Longer baking periods, especially at higher heat, lead to higher acrylamide concentrations.
Moisture Content: Lower moisture conditions, typical of crispy snacks, promote acrylamide formation.
Final Color: The degree of browning is a visual indicator; darker pretzels generally have more acrylamide.

Frequently Asked Questions

Acrylamide is a chemical that forms naturally in certain carbohydrate-rich foods during high-temperature cooking. High doses have been shown to cause cancer in animals, leading health authorities like the FDA to advise precautionary measures to reduce exposure.

High-temperature baking causes the Maillard reaction, which gives pretzels their golden-brown color and flavor. This same reaction, under high-heat and low-moisture conditions, also causes the formation of acrylamide from natural sugars and asparagine.

Crispy, hard, and darker-colored pretzels, which are baked longer and at higher temperatures, are more likely to have higher levels of acrylamide than softer or lighter-baked varieties.

It is virtually impossible to eliminate acrylamide entirely from the diet, as it forms in many everyday foods like coffee, bread, and potato products. The focus is on reducing overall exposure through balanced eating and varied cooking methods.

Since acrylamide is formed during the cooking process, the level is not significantly affected by whether the original ingredients are organic or non-organic. Levels in cooked organic foods should be similar to non-organic foods prepared in the same way.

Manufacturers can employ several strategies, including adding the enzyme asparaginase to the dough before baking, modifying recipes to use ingredients with less acrylamide precursors, and adjusting baking times and temperatures.

The most important action for consumers is moderation and awareness. While pretzels contain acrylamide, eating a balanced and varied diet, and avoiding excessively browned foods is the best strategy for managing overall exposure.

No. While cigarette smoke is a significant source of acrylamide exposure, dietary sources are generally considered lower, and the health implications are still being studied. Many factors influence overall risk.