Soy Free Soft Pretzels with Salt

Few things beat the pull of a freshly baked pretzel straight from the oven — that deep mahogany crust, the chewy interior, and the satisfying crunch of coarse salt on top. These are made entirely from scratch with pantry staples like flour, butter, yeast, and egg, so you know exactly what's going into every bite. Soy can sneak into a surprising number of store-bought baked goods and snack pretzels, often hiding in dough conditioners or emulsifiers, but this recipe sidesteps all of that with a completely clean ingredient list. The real magic here is the baking soda bath — poaching each shaped pretzel before it hits the oven is what gives you that signature chewy bite and glossy, crackly exterior that no shortcut can replicate. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely fun, and the whole process is more approachable than it looks. Brushed with egg wash and showered with flaky sea salt, these come out of the oven looking like something from a proper bakery. Serve them warm and watch them disappear fast.

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