With their mahogany-brown crusts, tender interiors, and salty bite, these pretzel buns are a great home for big, juicy burgers.
A cookbook recipe exclusively for All-Access members from The Ultimate Burger
Without the food-grade lye professional bakers use to create the dark, distinctly flavored crust unique to soft pretzels, we turned to a dip in a solution of baking soda and boiling water to help create the pretzel buns’ chewy exterior.