Baking-Soda Pretzel-Style Buns
German-inspired yeast rings briefly dipped in baking soda water before baking.
The original page describes Laugenbrot-like buns but tells home cooks to add two-thirds of a cup of lye to boiling water. That quantity and procedure are unsafe and unsuitable for a casual recipe. This adaptation uses an explicitly measured baking soda bath instead; it gives a milder pretzel-style crust, not the same finish as properly handled food-grade lye. Make the dough with three cups of flour, warm water, a little butter and yeast, then let it rise until puffy. Form rings as the post suggests or shape compact rolls. Dip them briefly in gently simmering soda water, let excess drip away and top with coarse salt. Bake until deeply browned.
Recipe card
Baking-Soda Pretzel-Style Buns
Equipment: Mixing bowl, large pot, slotted spoon, baking tray
Ingredients
Instructions
Make dough
Mix yeast and sugar with warm water; combine with flour, salt and butter and knead smooth.
Rise
Cover and let dough rise about 1 hour until puffy.
Shape
Divide into 8 pieces and shape rings or rounded buns; heat oven to 220°C.
Dip
Dissolve baking soda in gently simmering bath; dip each bun about 20–30 seconds using a slotted spoon and drain.
Bake
Transfer to lined tray, sprinkle coarse salt and optional seeds, bake 12–15 minutes until deeply browned.
How to tell when it is ready
Buns rise and turn deep brown with cooked interior.
Tips
- Use warm, not hot yeast water.
- Proof until visibly puffy.
- Handle simmering soda water carefully.
- Salt right after dipping.
Troubleshooting
- If buns pale, give them a little more baking time.
- If bath foams, lower the heat and add soda gradually.
Substitutions
- Use only the specified baking soda bath instead of lye.
- Omit optional seeds for a plain coarse-salt topping.
Variations
- Shape rounded buns instead of rings.
- Top with poppy or sesame seeds.
Serving suggestions
- Spread with mustard.
- Offer with cheese.
- Serve alongside soup.
- Use for a breakfast sandwich.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Store airtight at room temperature up to 2 days; rewarm to refresh.
Food safety
Do not follow the source’s boiling lye-bath instructions. This recipe deliberately uses baking soda, which still needs care around hot liquid.
Frequently asked questions
Does baking soda produce the same crust as lye?
No. It is a milder home-kitchen substitute with a different color and flavor.
How should I store baking-soda pretzel-style buns?
Store airtight at room temperature up to 2 days; rewarm to refresh.
Serve the pretzel-style buns while their crust is fresh.
More recipes to try
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