Dairy Free Pretzel Buns

Total time2 hr 5 min

Prep time30 min

Cook time20 min

These golden pretzel buns have that classic chewy, mahogany-brown crust and soft, pillowy interior that makes them worth the extra step of a quick baking soda bath. The dough comes together easily with warm, foamy yeast and a short knead, then gets shaped into tight little rounds that puff up beautifully in the oven. That signature deep color and shine comes from the alkaline dip followed by a hot oven, and a generous sprinkle of coarse salt on top gives every bite that satisfying crunch. Slice one open while it's still warm and you'll get that dense, slightly tangy crumb that pretzel lovers chase. They're sturdy enough for sandwiches, great alongside a bowl of soup, or just eaten on their own with a bit of mustard for dipping. This batch is a solid pick for a dairy free table, delivering all the flavor and texture of a proper bakery-style pretzel bun.

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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)
1 tsp granulated sugar
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3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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