Red Meat Allergy Friendly Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

Red Meat Allergy Friendly Classic Pretzels

Warm, chewy, and deeply golden, these homemade soft pretzels are the kind of snack that disappears the moment they hit the table. The entire recipe is built around pantry staples — flour, yeast, butter, and egg — so there's nothing here that would raise a red flag for anyone managing a red meat allergy. That matters more than it might seem, since plenty of packaged or restaurant pretzels can be made in facilities or fryers shared with meat-based products. Making them at home puts you fully in control of every ingredient that goes into the dough and onto the baking sheet. The baking soda bath is the real secret weapon: a quick 30-second dip per side gives each pretzel that signature chewy crust and deep, slightly alkaline flavor before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, delivering that satisfying crunch on the outside with a soft, pillowy pull inside. These are genuinely impressive straight from the oven, and just as good torn apart and dipped into mustard or cheese sauce.

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Ingredients

8 servings

For the dough

1 ½ cups warm water (110°f / 43°c)
2 ¼ tsp active dry yeast (1 packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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