Soy 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 hidden additives lurking in the ingredient list. The real secret here is the baked baking soda bath — toasting it in the oven first ramps up the alkalinity, which is what gives each bun that dark mahogany color and unmistakable pretzel tang without any specialty ingredients. The dough itself is beautifully straightforward: flour, water, yeast, butter, and salt — nothing more, nothing less, and every single ingredient is naturally free of soy in any form. A quick 30-second dip per side in the simmering alkaline bath, a generous egg wash, a sprinkle of coarse salt, and the oven does the rest. When they come out hollow-sounding and glossy-dark, you'll understand why homemade is worth every step. These are ideal for burgers, pulled pork sandwiches, or honestly just torn apart warm with a little butter while they're still crackling from the oven.

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