Nickel Allergy Friendly Classic Pretzels
Soft, chewy, and burnished to a deep mahogany brown, these homemade pretzels hit every note you want — a glossy, salted crust giving way to a pillowy, slightly tangy interior. For anyone managing a nickel sensitivity, store-bought pretzels and bakery versions can be a minefield, since whole grains, seeds, and certain additives commonly found in commercial versions are known to be high in nickel. This recipe keeps things clean and straightforward, built around all-purpose flour, butter, yeast, and salt — a short, familiar ingredient list that sidesteps many of the higher-nickel culprits. The baking soda bath is the real magic here, giving each pretzel that signature chew and deep color without any specialty ingredients you'd need to second-guess. An egg wash brushed on just before baking locks in that beautiful shine and helps the coarse salt cling perfectly. These are genuinely satisfying to make from scratch, and the shaping process is easier than it looks once you get a rhythm going. Serve them warm straight from the rack and they'll disappear fast.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ cups warm water (110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp kosher 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 kosher 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.
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