Seed Oil Free Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these homemade buns deliver that unmistakable pretzel flavor that store-bought versions rarely get right. The secret is a baking soda bath — and not just any baking soda. Toasting it in the oven first cranks up its alkalinity, which is what gives the crust that signature dark color, slight tang, and satisfying chew. Every ingredient here is straightforward and clean: flour, butter, yeast, water, egg, and salt — nothing that raises a flag for those avoiding industrially processed seed oils. No canola, no soybean oil, no mystery fats hiding in a dough conditioner. The egg wash and coarse salt finish give each bun a glossy, bakery-worthy look that makes them almost too pretty to slice. Pile them with a burger, use them for a hearty sandwich, or just tear one apart warm from the rack — they hold up beautifully either way.

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