Breastfeeding Friendly Pretzel Buns
Soft on the inside, deeply bronzed and chewy on the outside, these homemade pretzel buns deliver that satisfying, bakery-style bite that's genuinely hard to find outside a specialty shop. The secret is a two-part alkaline process — baking soda is toasted in the oven first to boost its pH, then dissolved into a simmering bath that gives each bun its signature dark crust and rich, slightly tangy flavor before it ever hits the oven. When you're nursing, keeping your ingredient list clean and straightforward really matters, and this recipe sticks to simple pantry staples: flour, butter, yeast, egg, and salt — nothing hidden, nothing processed. That kind of transparency is genuinely reassuring when you're thinking carefully about what goes into your body every day. The egg wash and coarse salt finish create that gorgeous crackle on top, while the inside stays pillowy and tender — perfect for loading up with whatever sounds good to you right now. These buns work beautifully as sandwich rolls, burger buns, or honestly just torn apart warm with a little butter. Once you've made them from scratch, it's hard to go back to anything from a bag.
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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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