Hazelnut Free 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 almost impossible to find in a store-bought bag. The real secret here is the baked baking soda — running it through the oven before it ever hits the water makes it significantly more alkaline, which is what gives each bun that signature dark crust and unmistakable pretzel flavor. After a quick dip in the simmering alkaline bath, an egg wash, and a generous scatter of coarse salt, the oven does the rest. Every ingredient in this recipe is straightforward pantry staple territory — flour, butter, yeast, egg — so there's no guesswork about hidden additives or shared-facility concerns that can make packaged baked goods stressful to navigate. The dough itself is forgiving and satisfying to work with, coming together into a smooth, slightly tacky ball that rises beautifully before being shaped into eight tight rounds. Pull one apart fresh from the rack and you'll get that gorgeous mahogany crust giving way to a pillowy, tender crumb that's perfect for burgers, sandwiches, or honestly just eaten warm with butter.

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