Rice Free Soft Pretzels with Salt

That satisfying chew and glossy, deep-brown crust of a classic soft pretzel comes entirely from technique here — no specialty flours, no fillers, just all-purpose flour, butter, yeast, and a quick baking soda bath that does all the heavy lifting. For anyone navigating a rice-free lifestyle, baked goods can be a minefield of hidden rice flour used as a filler or anti-caking agent in commercial products, so making these from scratch puts you completely in control of every ingredient. The baking soda bath is the real magic step — poaching each shaped pretzel before it hits the oven gives the outside that signature chewy, slightly alkaline crust that no store-bought version can quite replicate. An egg wash brushed on just before baking pushes the color into that gorgeous mahogany territory, and a generous scatter of coarse salt on top makes every bite taste like a ballpark in the best possible way. These come together with pantry staples and a stand mixer, so the process is straightforward even if you haven't worked much with yeasted doughs before. Serve them warm straight from the oven and they'll disappear faster than you can make them.

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