Red Meat Allergy Friendly Soft Pretzels with Salt

Few snacks hit quite like a freshly baked soft pretzel — that chewy interior, the glossy mahogany crust, and the satisfying crunch of coarse salt on top. This recipe is built entirely from pantry staples like flour, butter, yeast, and egg, so there's nothing here that would raise a red flag for anyone managing a red meat sensitivity. The real magic happens in the baking soda bath, where each shaped pretzel gets a quick poach that gives the crust its signature chew and deep color before it ever hits the oven. Rolling and twisting the dough into classic pretzel shapes is genuinely fun, and the whole process is more approachable than it looks. Because you're making everything from scratch, you have full control over every ingredient — no mystery additives or shared-facility concerns that can come with packaged snack foods. Pull these out of the oven when they're deep brown and glossy, and try to let them cool for at least a minute before diving in. They're incredible on their own, but equally at home alongside a bowl of mustard or a warm cheese dip.

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