Pretzel Buns Recipe
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Like a pretzel, these pretzel buns have a tender center encased in a salty brown crust making it just perfect for sandwiches.
My husband has a fascination with making homemade soft pretzels and Sam and I are happily enjoying being his taste-testers and chief dish washers as he makes them each week.
I previously shared his soft pretzel recipe, but wanted to show you how to turn them into out of this world pretzel buns that everyone will just go nuts over when you serve them!
You’ll follow all the steps in his pretzel recipe for making your pretzel dough, through allowing it to rise, and dividing it into equal portions.
Instead of forming into the pretzel shape, you’ll roll with the palm of your hand to form the buns and bathe them in the baking soda and water bath, just as we did in the pretzel recipe.
And then bake them until they are golden brown. I like my pretzel buns to be just a hint firmer and darker than my soft pretzels, so the baking time is a bit longer. Adjust it to your preference.
Here’s the Mister’s pretzel buns recipe. Make ’em soon! I think you’ll love them! We love them with burgers or pulled pork, as photographed.
Pretzel Buns Recipe
Ingredients
Dough:
- 1 1/4 cups (284 g) water
- 1 teaspoon (4 g) granulated sugar
- 1 1/4 teaspoons (4 g) yeast
- 1/2 cup (99 g) granulated sugar
- 1 1/2 teaspoons (4 g) Kosher salt
- 4 – 4 1/2 cups (480-540 g) all-purpose flour
Water Bath and Finishes:
- 1/2 cup (115 g) baking soda
- 4 cups (908 g) water
- 1/4 cup (57 g) butter, melted
- sea salt
Instructions
Dough:
- Heat water to 110º – 120º F in a in a medium glass bowl in the microwave. Stir in the granulated sugar until it dissolves. Sprinkle the yeast into the water and sugar and allow to sit for about 5 minutes to foam as it proofs.
- While yeast is proofing, whisk together sugar, salt, and 3 cups of the all-purpose flour in the mixing bowl of your stand mixer.
- Pour yeast mixture into the flour, sugar and salt mixture. Stir mixture together until all of the flour is well incorporated, being sure to get all of the flour incorporated from the bottom of the bowl. Add another cup of flour and stir together until well combined.
- Using the dough hook on your stand mixer, knead the dough, adding flour 1/4 cup at a time until the the dough forms a ball and does not stick to the bottom of the bowl.
- Turn the mixer to medium speed and knead for 7-10 minutes. The dough should be tacky but not sticky.
- While the dough is kneading, prepare a medium glass bowl by coating lightly with butter.
- Remove dough from mixer and knead together about 5-7 turns. Form the dough into a ball and roll in the butter bowl to make sure that all of the dough is coated. Cover with plastic wrap and place in a warm, dry place free of drafts to rise until it has doubled in size. The time will depend on your environment at the time of rising, generally 1 1/2 hours.
- Spray parchment paper lined rimmed baking sheets with nonstick cooking spray. Once dough has risen, remove dough from the bowl and divide into 8 – 12 even pieces using a bench scraper or knife. Roll with the palm of your hand to form a smooth ball of dough.
Water Bath and Finishes:
- Add baking soda to water in a 4-quart saucepan over medium low heat. Bring to a simmer. Add pretzel dough, one at a time to the water. It will initially sink to the bottom and rise as it is ready to be removed. Using a slotted spoon, remove the dough from the saucepan and place on the parchment lined baking sheet to dry completely, about 5 minutes. Repeat until all pretzel buns have been bathed in the baking soda water.
- Preheat oven to 400º F.
- Brush with butter, sprinkle generously with sea salt and bake 11-14 minutes, until golden brown.
- Remove from the oven and allow to rest until easy to handle. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Is it possible to use a bread machine for any of this?
Robyn
I’m a 72 year old married grandmother of 16 and I’m still learning. My dear husband of 51 years and I had so much fun making and enjoying these wonderful pretzel buns served with shredded balsamic glazed pork tenderloin today I just had to share. Thanks for all of the great recipes.
Hi Ann,
I bet you and your husband had such a great day! I’m so glad you both enjoyed the pretzel buns. Aren’t they perfect with pork? My son (13) also loves them with burgers and they are just out of this world with tuna salad or chicken salad. Yum!
Thanks so much for your sweet comment and I’m so glad to have met you!
Robyn
Wow, these look really great. I agree I like them cooked a little more.
I love pretzel buns!! I need to try this sometimes.
I love these step by step photos! I’ve never tried my hand at pretzel buns, but I am so inspired to now! Pinned!
I love soft baked pretzels, those pretzels look like baking perfection! Can’t wait to start rolling with this recipe!
Photo’s and recipe are AMAZING! great read.
These look scrumptious! The color on these rolls is gorgeous!
I just made these today with your recipe. They are delicious and very tender on the inside. I can’t wait for my family to try them tonight. Of course, I couldn’t wait!
I’m so glad you loved them as much as we do! Aren’t they out of this world?! xo
Girrrrrrrl, you just made my morning! Pretzel buns?!? In love!
Thanks so much, Katrina!