If you have ever wanted to try your hand at making the perfect homemade Pretzel Buns for your amazing home grilled burgers, then give this recipe a try!
Easy homemade Pretzel Buns are super soft and chewy!
The end result of these pretzel buns is so chewy and soft that you will have an actual NEED to make these again...and soon!! Maybe even try your hand at some pretzel knots 🙂
Whenever we know we are going to have some nice, juicy burgers hot off the grill (sometimes it's more spontaneous) we always debate about which buns to make. My top two preferred buns for our burgers are these pretzel buns and my quick brioche buns. Yum! Either bun works fabulously with sandwiches the next day, too!
I refrigerate and/or freeze our excess pretzel buns for later use and they store beautifully. I do recommend, however, not to salt your pretzel buns if you plan on freezing them. Your tops will turn out poorly and the salt crystals will no longer show once thawed, so I skip the salt topping when I plan on freezing any of my pretzel buns.
Another personal preference item to mention is that we disagree on the preferred method of topping these pretzel buns. Let me explain. I (Angela) do not like a lot of salt usually, but I LOVE the salted tops of these pretzel buns. He (Eddy) almost always salts his food once dished, but does not like the salted tops of the pretzel buns. He says that it makes them too 'pretzel-like'. Crazy, I know!
Either way you make your pretzel buns, salted or unsalted, this recipe also absolutely works for making pretzels! Enjoy!
Pretzel Buns
Ingredients
- 1 ¼ cup water (lukewarm - 110 degrees F/43 degrees C)
- 1 packet active dry yeast (or 2 ¼ tsp)
- 1 teaspoon sugar
- 3 tablespoon butter (melted, cooled)
- 3 ½ cups all-purpose flour (start with 3 cups)
- 2 teaspoon salt
- ½ cup baking soda (recommended)
- ½ tablespoon olive oil (to grease the bowl)
Instructions
- For best results, spread your ½ cup baking soda over a parchment paper lined baking sheet and bake in the oven for 30 minutes to an hour at 350 degrees F (175 degrees C). Set aside to use in the boiling water before baking the pretzel buns.
- In your measuring cup of lukewarm water, add the yeast and sugar. Allow the yeast to activate for about 5 minutes, or until foamy.
- In your stand mixer bowl, combine the flour (start with 3 cups, add more if necessary) and salt. Add in the water with activated yeast and the cooled, melted butter.
- Mix using the dough hook attachment on low speed for 2-3 minutes until the dough forms. It shouldn't be too wet or dry. Add more flour if needed, or a few drops of water to get a nice elastic dough ball. Knead with your dough hook on medium speed for 5-6 minutes.
- Remove the dough from the bowl (or transfer to an oiled bowl) long enough to oil the bowl with ½ tablespoon olive oil. Roll the dough through the oil to coat all sides. Cover with a kitchen towel (i use a warm damp towel) or plastic wrap. Allow the dough to rise for 1 hour, or until doubled in size.
- Punch the risen dough down about half way, then remove from the bowl and transfer to your floured working surface. Knead the bread for 2 minutes, then divide into 10 equal portions.
- Make sure to dust your hands with some flour before rolling the portion balls of dough in your hands with the smooth rounded side facing up and the bottom side cupped in one hand. Use your free hand to smooth the domed top portion of the dough ball, making the surface less likely to lose shape. Repeat with each bun.
- Cover your shaped buns with your kitchen towel or plastic wrap and allow them to rise for 20-30 minutes, they should almost double in size again.
- Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
- Bring a large stock pot with 4 cups of water and the ½ cup of baked baking soda to a boil (watch closely to prevent bubbling over).
- Lower the pretzel buns into the boiling water using a slotted spoon, place as many into the boiling water as you can fit into your stock pot without crowding them as you do not want them touching. Also note that you should have enough water in the stock pot to prevent the buns from touching the bottom as well.
- Boil each of the buns for 1 minute, starting with the rounded side up and turning halfway through the minute (30 seconds each side). Use your slotted spoon to remove the buns after a minute and place them onto the parchment paper lined baking sheet.
- Score the tops of each bun using a sharp knife. You can do the same three slits as I have, or the usual pretzel cross that is common. Whatever shape or design you like. Score each bun as it comes out of the boiling water, then top with coarse sea salt.
- Bake for 15 minutes or until golden brown and the buns are still soft on the crust, but they are not too soft (pretzels will need only 10-12 minutes). Your finger indent should spring back, rather than leaving a mark.
- Remove from the oven when done and transfer to a wire cooling rack to cool completely.
Video
Notes
**If you plan on freezing your baked pretzel buns, do not salt the tops.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Becca says
Your written instructions and your video instructions aren't the same.
6 cups water to 1/2 cup baking soda
Vs 4 cups water to 1/2 cup baking soda
Low speed vs high speed for kneading time frame is different.
Angela @ BakeItWithLove.com says
The recipe posted here on the site is always the most currently updated recipe. I usually make these recipes many times after their original publish date and add notes to existing recipes. Thanks for asking!
Becky says
These were amazing! The hubby loved them. We will definitely make again.
Taz says
These were pretty good. Although it seems to be alot of baking soda all over my kitchen now. Flavor was good. Everyone liked them.
Cate says
Hi…I love these but my only concern is they come out a little doughy. I even baked them 18 minutes and still the same. The outside is crusty and springs back as you say when I touch them. Any thoughts?
Angela @ BakeItWithLove.com says
What size are the buns? I would try and make them a hair smaller to see if you can get the inside to match the outside. This, of course, is only a thought. Please feel free to share more with me to help me troubleshoot. Thanks!
Georgina Walker says
If I don’t have a stand mixer can that part be done by hand?
Angela @ BakeItWithLove.com says
Yes, definitely! It takes a bit longer to mix and knead but it works just wonderfully!
Nancy says
Can you tell me the reason for baking the baking the baking soda ??
Angela @ BakeItWithLove.com says
Baking your baking soda makes for softer pretzels that are delicious, beautifully colored, chewy on the outside, and incredibly tender and chewy inside. The baking can be skipped, but it adds alot of great texture.
Grant says
In baking the Baking Soda there is a chemical reaction that happens which raises the PH level of the soda up by quite a bit. Traditionally the water bath part uses water with food grade Lye in it. The baking soda trick is a bit easier/safer to do. Any left over baked soda can be added to some water to make a awesome kitchen cleaner
Ryan says
Hey, mine stuck to the parchment paper. Any suggestions?
Angela @ BakeItWithLove.com says
Oh no! Sorry to hear that your pretzel buns were stuck. Try using a light coating of cooking oil or non-stick spray on the parchment paper. Hope that helps!
Sarah says
I made these for dinner tonight and they were hit with the family. Now my kids have asked me to make about 4 different sized rolls and buns so they always have these on hand for sliders, salad rolls and mini hotdogs 😀
Kristy says
Have you tried to make these in a bread machine?
Angela @ BakeItWithLove.com says
I have not, although I definitely would give it a try. The only thing special is still boiling the buns after mixing, kneading, and rising. Let me know if you give it a try and thanks for asking!!
Shayna says
Hi,
Would these work being made with bread flour as opposed to regular flour?
Can’t wait to make them!
Thanks
Angela @ BakeItWithLove.com says
Hello Shayna, I haven't made them with bread flour personally but think you should be just fine. Watch the rise time and wait for the dough to reach the size as directed rather than by timing. Let me know how it goes! Thanks for asking!
Vone says
Can you make the dough ahead of time? I want to make buns for brunch with smoked salmon but don’t have that much time in the morning to make the dough.
Angela @ BakeItWithLove.com says
You can make the dough through the first rise, shape the dough balls and then refrigerate. Allow the dough to warm to room temperature, then continue with the second rise time until they have doubled in size (this may take longer as they return to a warm temp). Boil and bake as instructed. Hope that helps, and please feel free to follow up with any additional questions!
Ashrita says
Hi can I btt try ush then with butter or oil instead of egg?! I don’t eat egg !! ?
Anonymous says
I meant can use butter or oil to brush the top?!
Angela @ BakeItWithLove.com says
I would try butter, a light coating. The egg gives it the nice shiny appearance but your butter will still help it be a beautiful golden color too. Let me know how it goes!
Michelle says
I followed the recipe, however there is an after taste, I think maybe from the baking soda bc it was foaming and I tried to wait until the suds would go away but it didn’t so I boiled the dough as instructed tried to wipe it down. But still there is an after taste. Does that happen to your baking soda as well?
Angela @ BakeItWithLove.com says
Hello Michelle, I just went and double checked the video to see if mine had foamed up much as I didn't recall much foam ever when making these. I see some but not in a quantity that would need to be cleaned away or skimmed from the pan. Did you bake the baking soda? That has always yielded the best results for me when making this recipe.
Let me know, as I have never had an aftertaste and am curious as to why this cropped up. Thank you!!
PS. how long did you boil them? If you are getting an after taste, you might want to try boiling them for a shorter time or skip putting the baking soda in your water.
Terri says
I made them and I have a very strong baking soda aftertaste as well. Otherwise, they turned out good. I wonder if I should have added more water in the pot for boiling. Maybe that would have toned it down.
Angela @ BakeItWithLove.com says
How much water did you add? I'd love to know so that I can adjust the minimum water needed if necessary. Thanks!!
It says to use at least 4 cups, but definitely use more water as needed to fill your pot or reduce the baking soda so that you don't end up with the aftertaste (did you bake the baking soda?). Let me know! ~ Angela
Phoenix Layne says
I have an in home bakery, "HEARTS DESIRE" Psalms 37:4 & Psalms 34:8.
My specialty IS breads & cakes, nothing fancy. In the 53 years of my baking, I have NEVER made home made Pretzels. I LOVE pretzels, & wanted to make he buns as I have never tried them. My husband & myself devoured the buns. I WILL most definitely be making these again. I didnt use the salt, but I traded it for sesame seeds. I think next time, just for fun I will try the "Anything Bagel" spice. With that, I make my own to limit the sodium in the store bought. THANK YOU SO VERY MUCH for this simple & tasty recipe.
Lori says
We noticed the strong baking soda after taste too. Would it work to boil them without the baking soda?
Angela @ BakeItWithLove.com says
Boiling the pretzel buns (or any pretzel) in baking soda water is what gives them their trademark pretzel texture. This alkaline solution will change the pH of the dough and also gelatinizes the outer surface of the pretzel buns. The surface will not 'spring' or rise as much as normal bread dough when baked, thus creating the delightfully chewy texture of pretzels. Try reducing the baking soda incrementally to see where you get the best texture and a flavor that pleases you best.
Andy W says
One thing I learned a long time ago is to NEVER use an aluminum pan (even a non-stick one) to boil things in baking soda. I always use a stainless pan with baking soda. If you don't believe me take just a teaspoon and heat it up in an aluminum pan with a little water then taste it -- Its terrible. I had someone wanting to sell me expensive pans a long time ago use this as a demo. I didn't believe it would taste through the non-stick coating, but it does. then try the same thing with a stainless pan -- no taste. I suspect that most of the people having trouble with the baking soda are using aluminum pans, but some other metals might taste. Good stainless won't give you a metallic taste
Franki says
The baking soda bath can do this if you left your buns in the water for too long. No more than 30 seconds will take care of that metallic after taste.
H. Miller says
I have now made these twice! Excellent! So good as burger buns but also foe caprese sandwiches. I have recommended this recipe to anyone who will listen!
Angela @ BakeItWithLove.com says
Hello and thank you for the wonderful feedback on your results! I'm pretty hooked on these amazing pretzel rolls too!
Cerise says
These were delicious! I made them for brisket sandwiches for tomorrow, but I ate an entire one with butter tonight! Crispy on the outside and chewy on the inside.
Angela @ BakeItWithLove.com says
They make awesome pretzels and pretzel bites too! Glad you enjoyed your buttered pretzel bun!!
Gay D says
Made these last night and everyone loved them. Will definitely make them again.
Angela @ BakeItWithLove.com says
We love hearing that Gay! So glad they were enjoyed!
Donna says
I made this recipe last night. It was very easy and boy, was it delish! I have been looking for a good pretzel dough recipe for a very long time. I tried many and they were terrible, too dry or too hard. I think the big difference between the other recipes that I've tried and this one is the boiling in baking soda step. I had a pretzel bun at Red Robin once but they haven't had them again so I decided to try this recipe. I'm glad I did. However, I would definitely not divide the dough into 10 pieces unless you're making sliders. I divided into 8 and the buns were still very small. I will definitely make them again but I will divide into 6 if I'm making buns. I only had 5 burgers to cook so out of the 8 pieces, I only needed 5. With the 3 extra, I rolled them into ropes and twisted them into pretzels. I boiled them for 1 minute just like the buns. I baked them for 12 minutes. I dunked them in melted butter and coated both sides with cinnamon sugar. They tasted better than Auntie Anne's. My husband and sons raved over them. I will be making pretzels again this weekend but this time I'm going to add a pinch of cinnamon and some raisins to the dough and glaze them. Thank you for this recipe. My search is over.