Spice Free Pretzel Buns
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel buns deliver that satisfying bakery-style bite without a single seasoning blend or spice in sight. The ingredient list is refreshingly short — flour, yeast, butter, salt, and a few pantry staples — which makes them a natural fit for anyone who needs to keep things simple and clean. The real magic here is the alkaline boiling bath: baking soda that's been baked in the oven first becomes significantly more reactive, giving each bun that signature dark crust and rich pretzel flavor without relying on any added seasonings or flavor enhancers. A generous egg wash and a scatter of coarse salt before baking push them over the top, creating that glossy, crackly exterior you'd expect from a proper pretzel. These buns are genuinely impressive straight from the oven — hollow-sounding when tapped, mahogany brown, and absolutely worth the extra steps. Pile them with your favorite fillings or serve them alongside soup; either way, they hold up beautifully and taste like something from a serious bakery.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, softened
For the boiling bath
- ⅓ cup baking soda
- 8 cups water
For finishing
- 1 egg, beaten
- 1–2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
Spread the baking soda in a thin layer on a foil-lined baking sheet and bake at 250°F (120°C) for 1 hour, then let cool completely. Baked baking soda is significantly more alkaline than raw baking soda and produces a deeper pretzel crust and flavor. Store any unused portion in an airtight container.
- 2
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
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