Mustard Free Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these homemade pretzel buns deliver that signature bakery-style crust without a single ingredient you'd need to second-guess. For anyone navigating a mustard sensitivity, store-bought pretzel products can be a minefield — many commercial versions contain mustard flour or are produced alongside it — so baking your own is genuinely the safest and most satisfying route. The secret to that iconic pretzel flavor and dark, glossy shell is a baking soda bath made extra alkaline by toasting the baking soda in the oven first, a simple trick that makes a dramatic difference. Each bun gets a generous egg wash and a shower of coarse salt before hitting a hot oven, building that crackling, savory exterior you'd expect from a proper pretzel. The dough itself comes together with pantry staples — flour, yeast, butter, salt — so there's nothing mysterious or risky hiding in the ingredient list. Pull them apart while still warm and you'll understand immediately why homemade is worth every step.

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