Almond Free Classic Pretzels

Few snacks hit quite like a freshly baked pretzel — that crackly, salted crust giving way to a chewy, pillowy interior is something store-bought versions simply cannot replicate. This recipe is built entirely from pantry staples like flour, butter, yeast, and egg, so there's no need to scan labels for hidden nut-based ingredients or worry about cross-contact from specialty flours or coatings. The real magic here is the baking soda bath, which gives each pretzel that signature deep mahogany color and satisfying chew before it ever hits the oven. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely fun, and the technique is more forgiving than it looks. A generous brush of egg wash and a shower of coarse salt right before baking seals the deal on that glossy, crunchy exterior. These are incredible straight off the rack with a little mustard, but honestly they're hard to resist plain while they're still warm.

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