Want to learn how to make pretzel buns? This chewy, flavorful pretzel bun recipe will wow your friends and family. Serve them alongside your next dinner, dip them into soups and stews, or use them as a base for your favorite sandwich!
Do you love soft pretzels as much as I do? I find the combination of flavors and textures to be addictive. They’re golden brown, chewy, and topped with coarse salt for a crunch that perfectly balances the softness. Best of all, they’re surprisingly easy to prepare at home.
And while I love an old-fashioned soft pretzel, I prefer making pretzel buns from scratch. They’re so functional! While soft pretzels are great on their own, dipped in some mustard or a cinnamon-sugar blend, these buns are a fantastic accompaniment alongside regular meals.
You can serve them with soups and stews, or slice them in half to use with sandwiches and burgers (I use these for sandwiches almost as much as my whole wheat english muffins).
The best part about making pretzel rolls from scratch? You control the size and shape, meaning they can be smaller or larger, or even shaped for hot dogs.
This pretzel bun recipe is easy to make at home. If you’re new to baking homemade soft pretzels, there’s one step that might seem a bit unfamiliar: the baking soda bath. This gives pretzels their unique flavor, texture and color.
Why do pretzels need a baking soda bath?
Baking soda causes something called the maillard reaction, which gives food a brown crust and distinct flavor. This is the same reaction that happens when you sear meat. Professional bakeries use lye, but baking soda is perfect for home cooks.
Recipe Notes
If you don’t plan on topping the pretzel buns with salt, double the amount of salt in the recipe (or at least increase it by half at a minimum). Because soft pretzels are usually topped with a healthy coating of crunchy, coarse salt, the dough by itself can taste slightly under-salted.
Learn how to make bread flour from all-purpose flour!
You can eyeball the dough while dividing it, but I recommend using a kitchen scale to divide it evenly. Start by weighing the dough, then divide that amount by 8 (or divide by the total amount of rolls you want if you’d prefer smaller or larger rolls). This will ensure uniform size and even baking.
The baking soda bath will make the buns a bit sticky, so it’s important to thoroughly grease the parchment paper (even though parchment is technically nonstick). I recommend using baking spray with flour.
If you want to get creative with the flavor, try topping the buns with everything bagel seasoning instead of coarse salt! It’s tasty.
Serving Suggestions
I am loving sliders lately since they’re a lighter option for summer. These would be great for my cheeseburger sliders with quick picked onions or my chipotle bourbon barbecue pulled pork sliders! For dipping, try them with my Cincinnati chili, pappa al pomodoro, or creamy tomato bisque.
Baking With Yeast
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
Looking For More Bread Recipes?
You’ll love my buttermilk biscuits, english muffins, and summer ale beer bread!
Pretzel Bun Recipe
Ingredients
- 1 cup warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 14 ounces bread flour (approximately 2 3/4 cups)
- 1 1/2 teaspoons kosher salt
- 4 quarts water
- 1/4 cup baking soda
- 1 large egg
- coarse sea salt
Instructions
- Whisk together the water, yeast and sugar in the bowl of a stand mixer. Allow the mixture to proof for 6 minutes.
- While the yeast is proofing, whisk/sift together the flour and sea salt.
- Attach the dough hook to the stand mixer. Mix on low speed until the dough comes together and then turn the speed up to medium-low and mix for 3 minutes. Turn the speed up to medium and mix for another 2 minutes.
- Form the dough into a tight ball and place into a lightly greased bowl. Cover with a clean kitchen towel and allow the dough to double in size, approximately one hour. Remove the towel and gently punch down the dough.
- Lightly grease a baking sheet (I use baking spray with flour for this step, but vegetable oil will work). Using a kitchen scale, divide the dough into 8 even balls (each will be around or just slightly less than 3 ounces). Roll each ball tightly and pinch the bottoms. Place the balls pinched side down on the baking sheet, cover with a towel and allow the dough to rise for another 20 minutes.
- Preheat the oven to 425 degrees F. Bring the 4 quarts of water to a boil with the baking soda. In batches, cook the rolls for 30 seconds per side. Remove with a slotted spoon and place onto a clean, greased baking sheet (do not use parchment paper or the rolls will stick).
- Whisk together the egg with a tablespoon of water. Brush the egg wash on top of each roll and sprinkle generously with coarse sea salt.
- Using a sharp knife, slice an X in the top of each roll.
- Bake for 15-17 minutes or until golden brown on top. Enjoy warm with unsalted butter, dip into soups and stews, or use as a sandwich bun!
- Store pretzel buns in an airtight container at room temperature for up to 3 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
April Crisafulli says
I buy these from my local pizza shop, sooo good!
Marie Hopwood says
I just made a batch of these rolls and they are delicious! My bread flour is whole wheat, but the rolls are fluffy on the inside with a delicious chew on the outside. Thanks so much for sharing this recipe! Have you tried to freeze them before baking? I was thinking of prepping some in advance for a party, but don’t want to end up with funky, shriveled rolls. Thanks!
Jennifer Farley says
I haven’t tried that yet so I can’t say for sure how it would work. But what a great time saver that would be!
Jo says
Is it possible to do this with six seed bread flour/ will i get the same results?
Also how much is 4 quarts of water?
Jennifer Farley says
As I tell everyone, I can never promise the same results when substitutions are made since I didn’t personally test it this way. For future reference, 1 quart of water = 4 cups :)
Kimberley B says
Good to know about the parchment paper! (As I’ve been using that stuff for practically everything!) For a second, I was thinking “well, I can one up this recipe, and use that, instead of having to grease my pans”, lol! ;)
Carly K. says
I just made these, turned out awesome and look like yours! So im excited! :) I did have a question as to how to store them and how long they last for?
Savory Simple says
I would store them at room temperature or in the refrigerator for several days. You could also freeze them so they last longer. Fresh bread doesn’t have the same shelf life as the store bought variety so it will start toughening up after a few days.
Taylor @ Food Faith Fitness says
You can NEVER go wrong with pretzel buns!
Erin @ Dinners, Dishes, and Desserts says
These are the best!! Love to make them into hot dog shape too and use for sausage!
Carolyn says
Perfection!
Meseidy says
I love pretzel anything! <3
Jennifer Blake says
I never make my own breads/pretzels because it always seems so daunting. My family loves pretzels in any form so I may just have to surprise them with these!
Marian Weimer says
I am confused on the #6 instructions Perfect ChewyPretzel Buns
Preheat the oven to 425. Bring 4 quarts of water & Baking soda to a boil. In batches cook the rolls 30 seconds per side. Am I cooking the rolls in the water?????
Jennifer Farley says
Hi there, Marian! Did you read my post, which explains why this step occurs? :) You’re only partially cooking them in the water and baking soda mixture to get the chewy exterior. Then you bake them in the oven.
Carolyn says
So dang perfect looking. As with everything you do!
Gerry Speirs says
Yum, I’d make cheeseburger sliders!!
Erin @ Dinners, Dishes, and Desserts says
These are so good! I love using them for burgers and sandwiches instead of regular buns!
Pat says
These are absolutely perfect, thank you so much. Way tastier (and cheaper!) than store-bought. I’ll double the recipe next time and freeze half after baking.
Jennifer Farley says
I’m so glad you liked them! :)
Cheryl says
If I dbl recipe, at what point in the directions should I freeze?
Thank you