Turmeric Free Pretzel Buns
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel buns deliver that signature bakery-style crust that makes every sandwich or burger feel like a serious upgrade. The secret is in the alkaline boiling bath — baking soda that's been baked first becomes significantly more reactive, giving the exterior that distinctive dark color and complex, slightly tangy flavor without any specialty ingredients. Every component here is completely free of the golden spice that sneaks into so many store-bought breads and seasoning blends, so you can enjoy that bold pretzel character with total peace of mind. The dough itself is beautifully simple: flour, butter, yeast, salt, and water, nothing more. A quick dip in the simmering bath before baking is what transforms these from ordinary rolls into something genuinely special, with a crackly, glossy shell and a pillowy crumb underneath. Finished with a beaten egg wash and a generous scatter of coarse salt, they come out of the oven looking like something from a proper artisan bakery. Let them cool just long enough to handle, then slice and load them up — they're worth every step.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!