Seeds Free Classic Pretzels

There is something deeply satisfying about pulling a tray of golden-brown pretzels out of the oven, and this from-scratch version delivers that iconic chewy interior and crackly crust that store-bought versions rarely match. The ingredient list is refreshingly straightforward — warm water, yeast, flour, butter, and a quick egg wash — making this naturally free of seeds without any substitutions or workarounds required. The real magic happens in the baking soda bath, which gives each pretzel that signature deep color and slightly alkaline tang 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 sprinkle of coarse salt on top is all the finishing touch you need. These are best eaten warm, ideally with a little mustard or melted butter on the side, though they rarely last long enough to need storing.

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