Paraben Free Pretzel Buns

Few things beat a freshly baked pretzel bun straight from the oven — that glossy, deep mahogany crust, the chew, the hit of coarse salt on top. The real secret here is baking the baking soda before it ever touches the water, which ramps up the alkalinity and gives you that authentic pretzel flavor and color you just can't get any other way. Each bun gets a proper soak in the simmering alkaline bath, so the crust sets up beautifully before it even hits the oven. An egg wash and a quick score across the top lock in that signature sheen and let the bun bloom just right as it bakes. The ingredient list is refreshingly short — flour, yeast, butter, salt, and a few pantry staples — so you know exactly what's going into every bite, with no mystery additives or preservatives to second-guess. These are the kind of rolls that make a burger feel like a restaurant meal, but they're just as good torn apart and eaten warm on their own.

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