Vegetarian Classic Pretzels

Few things hit the way a freshly baked pretzel does — that crackly, deeply browned crust giving way to a chewy, pillowy interior is pure comfort food magic. The secret to that signature color and chew is the baking soda bath, which briefly poaches each shaped pretzel before it ever sees the oven, creating the alkaline environment responsible for that distinctive flavor and glossy finish. The dough itself comes together with pantry staples — flour, yeast, butter, and salt — so there's nothing obscure to track down. Shaping them into the classic knot is easier than it looks, and watching them transform into that deep mahogany brown in a hot oven is genuinely satisfying. A generous brush of egg wash and a shower of coarse salt right before baking gives you that bakery-style finish at home. These are completely meat-free by nature, built entirely from simple baking ingredients with no substitutions needed — just honest, straightforward bread-making at its best. Serve them warm with mustard or just eat one plain off the rack; either way, they disappear fast.

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