Low Sodium Pretzel Buns

Total time2 hr 5 min

Prep time30 min

Cook time20 min

These golden pretzel buns come together from a simple yeasted dough enriched with butter, kneaded until smooth and pillowy before it doubles in size. Shaping each portion into a tight, taut ball is what gives the finished bun its signature rounded, bakery-style shape, and a quick dip in a hot alkaline bath is the real secret behind that deep mahogany crust and classic chew. A brush of beaten egg before baking helps the surface turn glossy and richly browned, while a sharp score across the top lets each bun crack open beautifully in the oven. Baked hot and fast, they emerge with a hollow-sounding thump, a shatter-crisp exterior, and a soft, tender interior underneath. Whether split for sandwiches or served warm alongside a bowl of soup, these are a satisfying homemade project that fits neatly into a low sodium kitchen. Once cooled slightly on a rack, they're best enjoyed the same day for that perfect contrast of crust and crumb.

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Ingredients

8 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, softened

For the boiling bath

⅓ cup baking soda
8 cups water

For finishing

1 egg, beaten
1–2 tbsp coarse pretzel salt or flaky sea salt
Ingredient note
Limit or remove salt from this recipe if possible.

Instructions

1
Spread the baking soda in a thin layer on a foil-lined baking sheet and bake at 250°F (120°C) for 1 hour, then let cool completely. Baked baking soda is significantly more alkaline than raw baking soda and produces a deeper pretzel crust and flavor. Store any unused portion in an airtight container.
2
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.

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