Lactose Free Soft Pretzels with Salt

Few snacks hit the way a freshly baked soft pretzel does — that deep, glossy crust giving way to a chewy, pillowy interior is genuinely hard to beat. The only dairy in this recipe is a small amount of melted butter worked into the dough, which many people with lactose intolerance handle without any trouble, making this a surprisingly approachable bake. The real magic here is the baking soda bath: poaching each shaped pretzel before it goes into the oven is what creates that signature chewy bite and the rich, mahogany-brown color you'd expect from a street cart or a ballpark. An egg wash brushed over the top right before baking locks in that beautiful sheen and helps the coarse salt stick in all the right places. The process is more straightforward than it looks — if you have a stand mixer and a large pot, you're most of the way there. These are best eaten warm, straight off the baking sheet, but they also reheat beautifully if you can manage to save any.

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