Pretzel bun recipe.
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5 from 14 votes

Pretzel Bun Recipe

This easy recipe for chewy, flavorful pretzel buns will wow the entire family. Serve them with dinner or use as a sandwich roll!
Prep Time20 mins
Cook Time25 mins
Inactive Time1 hr 26 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pretzel bun
Servings: 8 servings
Calories: 206kcal
Author: Jennifer Farley


  • 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


  • 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. 


Calories: 206kcal | Carbohydrates: 39g | Protein: 8g | Fat: 1g | Cholesterol: 23mg | Sodium: 997mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Calcium: 25mg | Iron: 0.6mg