Citrus Free Pretzel Buns
Few things beat a freshly baked pretzel bun straight from the oven — that glossy, deep mahogany crust, the chewy pull, and the satisfying crunch of coarse salt on top. For anyone navigating a citrus-free lifestyle, these buns are a genuinely safe and delicious win, since so many store-bought pretzel products sneak in citric acid as a preservative or flavor enhancer. Every ingredient here is straightforward and easy to verify: flour, yeast, butter, egg, salt, and water. The real magic comes from baking the baking soda before it ever hits the pot, which ramps up its alkalinity and gives you that signature dark crust and deep pretzel flavor without any citrus-derived additives. The boiling bath step might sound fussy, but it's quick and completely worth it — thirty seconds per side transforms plain dough rounds into something that looks and tastes like it came from a specialty bakery. Pile them with burgers, use them for sandwiches, or just tear one open warm with a little butter and enjoy the moment.
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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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