Nickel Allergy Friendly Soft Pretzels with Salt

Few snacks hit the way a warm, freshly baked pretzel does — that chewy interior, the crackly salted crust, and the deep mahogany color that tells you it's perfectly done. For anyone managing a nickel allergy, store-bought pretzels and bakery versions can be a minefield, since many commercial products contain oats, whole grains, seeds, or other high-nickel ingredients that sneak in without much fanfare. This recipe keeps things clean and straightforward, built around all-purpose flour, butter, yeast, and a handful of pantry staples that sit comfortably within a low-nickel approach. The baking soda bath is the real magic here — it's what gives these pretzels their signature chewy bite and that gorgeous dark crust without any complicated or risky add-ins. Shaping them is genuinely satisfying once you get the hang of the twist-and-fold technique, and the egg wash gives each one a glossy, bakery-worthy finish before the coarse salt goes on. These are best pulled straight from the oven while still warm, though they reheat beautifully if you somehow have leftovers.

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