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
- 1 1/4 cups water
- 1 teaspoon granulated sugar
- 1 1/4 teaspoons yeast
- 1/2 cup granulated sugar
- 1 1/2 teaspoons Kosher salt
- 4 – 4 1/2 cups all-purpose flour
Water Bath and Finishes:
- 1/2 cup baking soda
- 4 cups water
- 1/4 cup butter, melted
- sea salt
- 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 information is automatically calculated, so should only be used as an approximation.