Rice Free Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these pretzel buns deliver that signature bakery-style crust that's almost impossible to find without a trip to a specialty shop. The secret is a two-step process: baking soda gets roasted in the oven first to boost its alkalinity, then the shaped buns take a quick dip in that supercharged simmering bath before they ever see the oven. That alkaline soak is what creates the glossy, mahogany crust and unmistakable pretzel flavor — no shortcuts, no mystery ingredients. The dough itself is beautifully straightforward, built from flour, butter, yeast, and salt, so there's nothing hiding in the ingredient list that would raise any flags. A beaten egg wash and a generous shower of coarse salt before baking push them firmly into "worth every step" territory. They come out of the oven hollow-sounding, deeply colored, and smelling absolutely incredible — the kind of bun that makes a burger or a pulled pork sandwich feel like a restaurant meal. Let them cool just long enough not to burn your fingers, then tear in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →