Legume Free Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these homemade pretzel buns deliver that signature snappy crust and rich, malty flavor you'd expect from a great bakery. The real secret is baking the baking soda before it ever hits the water — that extra step cranks up the alkalinity, which is what gives the crust its dark mahogany color and unmistakable pretzel tang. A quick dip in the simmering bath followed by an egg wash and a shower of coarse salt takes these from ordinary dinner rolls to something genuinely special. The dough itself is beautifully simple: flour, butter, yeast, and water, with zero legume-derived ingredients hiding anywhere in the list. No soy flour, no bean-based additives, no pea protein — just clean, straightforward baking staples that work together without compromise. They're sturdy enough to hold up to a loaded burger or a thick smear of mustard, but honestly just as good torn apart warm straight off the rack.

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