Artificial Flavors Free Pretzel Buns
Few things beat the pull of a freshly baked pretzel bun — that deep mahogany crust, the chewy interior, the satisfying crunch of coarse salt on top. Store-bought versions often rely on additives and flavor enhancers to mimic that classic pretzel taste, but this recipe earns every bit of its flavor the old-fashioned way. The real secret is baking the baking soda before it ever hits the water, which ramps up its alkalinity and gives the crust that signature dark color and bold, slightly tangy depth without a single artificial shortcut. A quick dip in the simmering alkaline bath does the heavy lifting, transforming simple dough balls into something that genuinely tastes like it came from a proper bakery. An egg wash and a generous scatter of coarse salt finish things off before a hot oven works its magic. These buns are incredible as burger bases, sandwich rolls, or honestly just torn apart and eaten warm straight off the rack.
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Learn more →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)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 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
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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