These soft pretzel buns are soft and chewy, perfect for burgers or just snacking! They’re boiled in baking soda water first, giving them that classic pretzel taste and golden color.
Honestly, who can resist fresh pretzel buns? I love slathering mine with butter or using them for sandwiches. They are a hit in our house—perfect for any meal! 😋
Key Ingredients & Substitutions
Warm Water: Ensuring your water is around 110°F helps activate the yeast properly. If you’re in a pinch, you can use milk instead for a richer flavor. Just warm it up similarly!
Active Dry Yeast: Using instant yeast can speed up the process, as it doesn’t need to be dissolved beforehand. You’d just mix it with flour and salt directly!
All-Purpose Flour: This is great, but bread flour can also be used for a chewier texture. If you need a gluten-free option, try a gluten-free flour blend designed for baking.
Kosher Salt: If you don’t have kosher salt, table salt works too. Just use a bit less, as table salt is finer and stronger in salinity. My go-to is always kosher for the nice crunch!
Baking Soda: This step is essential for the pretzel flavor. Don’t skip it! You could substitute with lye (food grade) if you want a more traditional approach, but it requires careful handling.
How Do I Get Perfectly Shaped Pretzel Buns?
Shaping the dough into even balls is crucial for uniform baking. Here’s how I do it:
- After dividing the dough, flatten each piece slightly, then tuck the edges under to create a round shape.
- Roll it on your surface by cupping your hand over it and gently moving your hand in a circular motion.
- Don’t rush it! A little practice goes a long way in getting those smooth balls.
Also, don’t forget to score the tops! This lets steam escape and gives them a nice rise while baking.
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
For the Dough:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 4 tbsp unsalted butter, melted
For the Boiling Solution:
- 10 cups water
- 2/3 cup baking soda
For the Egg Wash and Topping:
- 1 large egg yolk beaten with 1 tbsp water (egg wash)
- Coarse sea salt or pretzel salt, for topping
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes in total. You’ll spend about 30 minutes preparing and shaping the dough, and then about 15 to 18 minutes baking. From there, just let them cool slightly before digging in!
Step-by-Step Instructions:
1. Activating the Yeast:
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy. This means your yeast is alive and kicking!
2. Mixing the Dough:
Add the all-purpose flour, kosher salt, and melted butter to the yeast mixture. Stir everything together until a dough forms. It should be a little sticky but manageable!
3. Kneading the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8 to 10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use a dough hook on medium speed for this part as well!
4. Letting the Dough Rise:
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size. This is where the magic happens!
5. Preparing the Baking Sheets:
While the dough is rising, preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
6. Boiling the Buns:
In a large pot, bring 10 cups of water and the baking soda to a boil. This is a crucial step that gives the pretzel buns their characteristic flavor and color!
7. Shaping the Buns:
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a smooth ball by rolling it on your surface.
8. Boiling Each Bun:
Using a slotted spoon or spatula, carefully lower each dough ball into the boiling baking soda water. Boil for about 30 seconds, turning them once so both sides are coated. Remove them and place them on the prepared baking sheets.
9. Brushing and Topping:
Brush each bun with the egg wash, then sprinkle generously with coarse sea salt. This adds that perfect salty finish!
10. Scoring the Buns:
Using a sharp knife or razor blade, score a large “X” on top of each bun. This will help them expand while baking.
11. Baking in the Oven:
Bake the buns in your preheated oven for 15 to 18 minutes, or until they are a deep golden brown. The smell will be irresistible!
12. Cooling and Enjoying:
Remove the buns from the oven and transfer them to a cooling rack. Let them cool for a bit before serving. These tasty buns are fantastic on their own or as the highlight of a delicious burger!
Enjoy your homemade soft pretzel buns, perfect for any occasion! 🍔🥨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly. For the best results, consider using a mix of all-purpose and whole wheat flour to maintain the fluffy texture of the buns.
How Do I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. They can also be wrapped tightly and frozen for up to a month. Just thaw in the fridge overnight when you’re ready to enjoy them again!
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast or not enough warmth. Make sure your yeast is fresh and activated properly. If it’s cold in your kitchen, try placing the dough in a slightly warm oven to help it rise.
Can These Buns Be Made Smaller for Slider Size?
Absolutely! You can easily divide the dough into smaller pieces for slider-sized buns. Just reduce the baking time slightly, checking for doneness around the 12-minute mark instead.