Brazil Nut Free Classic Pretzel Rolls

Chewy on the inside, deeply bronzed on the outside, and finished with a satisfying crunch of coarse salt — these pretzel rolls hit every texture note you want from a great bread. The secret to that signature pretzel flavor and color is a two-part technique: baking the baking soda before it ever hits the water bath, which intensifies its alkalinity, and then giving each roll a quick simmer before it goes into the oven. That combination is what separates a truly great pretzel roll from something that just looks the part. The dough itself is beautifully straightforward — flour, yeast, butter, salt, and water — so there are no hidden ingredients to second-guess, which is a genuine relief when you're navigating tree nut allergies at the store. Packaged breads and rolls can be a minefield of shared-facility warnings, but baking from scratch with this simple ingredient list puts you fully in control. Pull them apart while they're still warm and the crust crackles just enough to make everyone at the table reach for seconds.

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