Brazil Nut Free Pretzel Buns
Few things beat the pull of a freshly baked pretzel bun — that glossy, deep mahogany crust giving way to a soft, chewy interior that makes any sandwich feel like a serious upgrade. The secret here is a step that most home bakers skip: baking the baking soda before it ever hits the water bath. That extra time in the oven cranks up the alkalinity, which is exactly what gives these buns their signature pretzel flavor and that satisfying, crackly exterior. Each bun gets a proper dip in the simmering alkaline bath, a generous egg wash, a score across the top, and a shower of coarse salt before hitting a hot oven — the whole process is methodical but genuinely fun. The ingredient list is refreshingly straightforward: flour, yeast, butter, egg, salt, and water. There are no specialty items, no nut-based flours, and no hidden additives to second-guess, which makes this a recipe you can bake with total confidence. Pull them from the oven when they're hollow-sounding and deeply bronzed, then try to wait the full ten minutes before tearing one open.
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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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