Pescatarian Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these homemade pretzel buns deliver that signature bakery-style crust you just can't fake with a standard dinner roll. The real secret is baking the baking soda before it ever hits the water — that extra step cranks up the alkalinity, which is exactly what gives the buns their dark mahogany color and that unmistakable pretzel tang. After a quick dip in the simmering bath, an egg wash and a generous shower of coarse salt take things firmly over the top. The whole process is more approachable than it sounds, and the payoff — hollow-sounding, glossy buns fresh from the oven — is genuinely thrilling. These are completely meat-free and built entirely from pantry staples, making them an easy fit for anyone eating seafood and plant-based foods without the hassle of hunting down specialty ingredients. Pile them with a fish fillet, a smear of herb butter, or just eat one warm off the rack — no judgment here.

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