Seed Oil Free Classic Pretzels

There is something deeply satisfying about pulling a tray of glossy, mahogany-brown pretzels out of your own oven, and this recipe delivers exactly that. The dough comes together with flour, water, yeast, butter, and a little sugar — nothing processed, nothing suspicious, and critically, no refined seed oils anywhere in the ingredient list. That matters more than it sounds, because store-bought pretzels and even bakery versions almost always rely on canola, soybean, or sunflower oil to keep costs down and extend shelf life. Here, melted butter does the job beautifully, adding a subtle richness that you can actually taste. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and deep color before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, creating that crackly, salty exterior that makes it impossible to eat just one. These are the kind of pretzels worth making on a slow afternoon — honest ingredients, a little technique, and a result that genuinely beats anything from a bag.

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