Gut 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 without a trip to a specialty shop. The dough comes together with a short list of straightforward ingredients — flour, butter, yeast, and salt — making it easy to know exactly what you're eating, which matters when you're keeping a close eye on what goes into your body. The real magic happens in the alkaline boiling bath, where baked baking soda transforms plain dough into something with that signature pretzel depth and gorgeous mahogany crust. Baking your own baking soda first is a small extra step that pays off enormously in flavor and color, and it's the kind of technique that makes the whole process feel intentional rather than rushed. A generous egg wash and a scatter of coarse salt before they hit the oven push these firmly into "impressive enough to serve guests" territory. Because you're controlling every ingredient from start to finish, there are no hidden additives, preservatives, or mystery stabilizers that often sneak into store-bought versions. Let them cool just long enough to handle, then tear in while they're still warm — that's when they're at their absolute best.

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