My pretzel buns are a scrumptious bread roll to make for serving up your favorite burgers, sandwiches, and more. Tender, chewy pretzel buns are the perfect roll for juicy, grilled burgers or some pulled pork and sla. Plus, they're just so amazingly tasty that you'll enjoy them with any of your fave sandwiches.
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℉ (175°C/Gas Mark 4). Set aside to use in the boiling water (baking soda bath) before baking the pretzel buns.
Mixing The Pretzel Dough
In your measuring cup of lukewarm 1 ¼ cup water, add the 1 packet active dry yeast and 1 teaspoon sugar. Allow the yeast to activate or 'bloom' for about 5 minutes, or until foamy.
In your stand mixer bowl, combine the 3 ½ cups all-purpose flour(start with 3 cups, add more if necessary) and 2 teaspoon salt. Add in the water with activated yeast and the cooled, melted 3 tablespoon 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 sheet of greased plastic wrap. Allow the dough to rise for 1 hour, or until doubled in size.
Rising Time & Portioning The Buns
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 greased plastic wrap and allow them to rise for 20-30 minutes, they should almost double in size again.
Baking Soda Bath
Preheat your oven to 425°F (218°C/Gas Mark 7) and line a baking sheet with parchment paper.
Bring a large stock pot with 6 cups of water (1.42 liters) 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.
Bake The Pretzel Buns
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
The number #1 question you likely have is why on earth you're baking the baking soda, right? Pretzel buns are usually cooked with lye which gives them their trademark shiny appearance and that chewy outside that we love so much. However, lye is caustic and can be dangerous to work with so a baking soda bath is a great way to mimic the lye effect. Baking soda is a weak alkali, but baking it makes it a super strong alkali similar to lye. Thus, the extra baking step shared here.
If you find that the baking soda leaves an aftertaste, rinse the boiled buns off before baking.
A great quality bread flour is a wonderful upgrade in this recipe. I kept it simple with AP flour, but the bread flour yields a chewier pretzel, pretzel bun, or pretzel bites.
This recipe is super easy to scale up for feeding a crowd. If you are doubling or tripling this recipe, be sure to avoid crowing the buns on your baking sheet(s).
The pretzel dough can be refrigerated overnight for the first rise, or step 4 of 'Mixing The Pretzel Dough' in the directions.
Consider before storing or freezing: I refrigerate and/or freeze my excess pretzel buns for later use and they store beautifully. I do recommend, however, not to salt your pretzel buns if you will need to store leftovers. If you have salted the buns, I suggest knocking the salt off for your best storage results (including freezing). Otherwise, the buns will be more prone to getting soggy during storage.
To store: Store unused homemade pretzel buns in an airtight container at room temperature, preferably in a dark, cool pantry or cabinet. They are best used within the first 1-2 days but are good for up to 3-5 days. *Alternatively, you can try what French bakers recommend for keeping daily baked bread fresh. Double wrap the baked and cooled pretzel buns in paper bags then store at room temperature.
To freeze: Wrap fully cooled pretzel buns individually in plastic cling film, then a sheet of heavy-duty aluminum foil. Transfer the wrapped buns into an airtight freezer storage container or freezer storage bag. Store for up to 3 months.
To reheat and serve: Thaw the frozen pretzel buns for 2-3 hours before serving. Frozen pretzels are best reheated by wetting them down, salting, and reheating for 10-20 seconds on high power in the microwave. Pretzel rolls can also be reheated in the oven at 350°F (175°C/Gas Mark 4) for about 10-15 minutes.