Xanthan Gum Free Pretzel Buns

Soft on the inside, deeply bronzed and chewy on the outside, these homemade pretzel buns deliver that signature snappy crust and savory bite that makes a burger or sandwich feel like something special. The secret is a two-part alkaline process: baking soda is roasted in the oven first to boost its pH, then dissolved into a simmering bath that each bun gets dipped in before baking. That step is what creates the dark mahogany color and unmistakable pretzel flavor — no additives, no stabilizers, just chemistry and flour. Because the dough relies entirely on yeast, gluten, and butter to hold its structure, there is absolutely no need for any gum-based binder, making this a naturally clean recipe from start to finish. A beaten egg wash and a shower of coarse salt before they hit the oven push the flavor over the top. These buns come out of the oven looking genuinely bakery-worthy, and the hollow thump on the bottom when they're done is one of the most satisfying sounds in home baking. Let them cool just long enough to handle, then pile them high with whatever you love most.

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 →