Macadamia Free Pretzel Buns
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel buns deliver that signature bakery-style crust you'd normally have to leave the house for. The secret is a two-part alkaline process — baking soda is roasted in the oven first to boost its pH, then dissolved into a simmering bath that each bun gets dipped in before baking. That step is what creates the dark mahogany color, the satisfying chew, and the unmistakable pretzel flavor that plain dinner rolls just can't touch. A quick egg wash and a generous shower of coarse salt before they hit the oven seals the whole thing beautifully. Every ingredient here is a straightforward pantry staple — flour, butter, yeast, egg — so there's no need to scan labels or worry about hidden nut-based additives sneaking into your bake. These are genuinely impressive pulled straight from the oven, whether you're loading them up as burger buns, slicing them for sandwiches, or eating one warm with nothing but butter.
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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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