Nothing beats the smell of freshly baked pretzel buns wafting through your kitchen—soft, chewy, with that golden crust and a sprinkle of coarse salt. These homemade pretzel buns are a game-changer for burger nights, sandwiches, or even just slathering with butter. No fancy tools needed—just a little kneading know-how to get that perfect shape. Whether you’re a seasoned baker or just starting out, this step-by-step recipe will have you pulling golden pretzel buns from the oven in no time. Let’s dive in!
Why You’ll Love These Homemade Pretzel Buns
Pretzel buns bring that nostalgic, comfort-food vibe to your table—think warm, hearty, and oh-so-satisfying. They’re versatile, easy to customize, and a total crowd-pleaser. Bonus: they freeze like a dream, so you can bake a batch and enjoy them all month long!
Pretzel Buns Success
- Yeast Check: Water above 120°F (49°C) kills yeast—use a thermometer to stay in the 90-110°F sweet spot.
- Shape Matters: Knead thoroughly for a tight, elastic dough—it’s the key to buns that rise tall and hold their form without flattening.
- Salt Swap: Using table salt? Stick to 1 ½ teaspoons for the dough—finer grains pack more punch than coarser salts, so less is more.
- Flavor Twist: Mix 1 teaspoon garlic powder or dried rosemary into the dough for a bold kick.
- Storage: Keep leftovers in an airtight container for 2 days at room temp, or freeze for up to 1 month. Reheat at 350°F (175°C) for 5-7 minutes to revive that chewiness.
- Perfect Crust: Don’t skip the baking soda bath—it’s the secret to that classic pretzel texture and shine!
Serving Suggestions
These pretzel buns are incredibly versatile—here are some ideas to get you started:
- Burger Bliss: Pair with a juicy beef patty, cheddar, and pickles for an elevated cookout.
- Sandwich Star: Load with deli meats, cheese, and mustard for a hearty lunch.
- Fish Sandwich: We LOVE these with fish sandwiches!
- Simple Snack: Split, spread with butter, and sprinkle extra salt—pure comfort!
Pretzel Bun Storage
Wondering how to keep these buns fresh? Here’s the scoop:
- Room Temp: Store in an airtight container for up to 2 days. They’ll stay soft but lose a bit of chew.
- Freezer: Wrap individually in plastic wrap, then pop in a freezer bag—good for 1 month. Thaw at room temp or reheat straight from frozen at 350°F (175°C) for 5-7 minutes.
- Reheating: A quick oven stint beats the microwave for that fresh-baked texture!
Frequently Asked Questions (FAQs)
Q: Can I use instant yeast instead of active dry?
A: Yes! It’s an even swap and you can skip the activation step—mix it right into the flour and proceed.
Q: Why did my buns flatten?
A: Flat buns usually mean under-kneading or over-proofing. Knead until elastic (8-10 minutes by hand), and don’t let the second rise go past 30 minutes.
Q: Can I skip the baking soda bath?
A: Technically, yes—but you’ll miss that chewy, shiny pretzel crust. It’s worth the extra step!
Q: How do I know when they’re done?
A: Look for a deep golden brown color (15-18 minutes). For precision, check an internal temp of 190°F (88°C).
Q: Can I make these ahead?
A: Absolutely—shape the buns, refrigerate overnight after the first rise, then let them come to room temp for the second rise before boiling and baking.
Rate and Share Your Experience!
Loved these pretzel buns? I’d love to hear how they turned out for you! Drop a comment below with your thoughts—did you tweak the recipe or pair them with something amazing? Rate it out of 5 stars to help other bakers find this gem. Your feedback makes this blog better, so let’s keep the baking love going!
Homemade Pretzel Buns Recipe
Equipment
- large mixing bowl or stand mixer
- kitchen scale optional
- slotted spoon or spider
Ingredients
For the Dough:
- 1 ½ c. warm water (90°-110°F) (360g)
- 1 Tbsp granulated sugar (12g)
- 2 ¼ tso active dry yeast
- 4 c. unbleached all purpose flour (500g)
- 1 ½ tsp – 1 ½ teaspoons
- 2 Tbsp unsalted butter, melted and cooled (28g)
For the Baking Soda Bath:
- 8 c. water
- ½ c. baking soda (120g)
For Topping:
- 1 large egg beaten with water (egg wash)
- 1 Tbsp water beaten with egg (egg wash)
- 1-2 Tbsp – Coarse sea salt or pretzel salt to taste
Instructions
- Activate the Yeast: In a small bowl, combine warm water (90°-110°F for active dry yeast) and sugar. Sprinkle yeast over the top and whisk.
- Let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast might be inactive—grab a fresh packet and start over.
- Prepare the Dough: In a large mixing bowl (or stand mixer with a dough hook), whisk flour and table salt. Add melted butter and the foamy yeast mixture. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8-10 minutes, or with a mixer on medium speed for 5-7 minutes, until smooth and slightly tacky.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot (75°F-80°F / 24°C-27°C) for 1-1.5 hours, until doubled in size.
- Shape the Buns: Punch down the dough to release air. Divide into 8 equal pieces (100-110 g each). Shape each into a tight ball by pulling edges to the center and pinching to seal. Place seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. A good knead ensures they hold their shape—no extra tools required!
- Second Rise: Cover loosely with a towel and let rise for 20-30 minutes until slightly puffy.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat.
- Baking Soda Bath: In a large pot, bring 8 cups of water to a boil. Slowly add baking soda (it’ll fizz up—go slow!). Boil 2-3 buns at a time for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
- Top and Bake: Brush buns with egg wash, sprinkle generously with coarse salt, and score a shallow “X” or slash on top (optional, for looks). Bake for 15-18 minutes, until deep golden brown (internal temp ~190°F / 88°C).
- Cool and Serve: Cool on a wire rack for 10 minutes. Slice and enjoy warm with butter, as burger buns, or with your favorite fillings!
Notes
- Yeast Options: Active dry yeast works perfectly, but you can swap for instant yeast – no need to activate; mix it directly into the flour.
- Flour Substitutions: All-purpose flour is ideal, but bread flour adds extra chewiness (same amount). For a whole wheat twist, use up to 1 cup (125 g) whole wheat flour mixed with 3 cups (375 g) all-purpose—expect a denser texture and slightly longer rise.
- Butter Swap: Unsalted butter keeps salt level in check, but salted butter works—just reduce dough salt to 1 tsp.
- Make-Ahead: After the first rise, shape buns and refrigerate overnight (up to 12 hours). Let them sit at room temp for 30-45 minutes before the second rise—perfect for fresh buns on demand!
- Troubleshooting Flat Buns: If buns spread too much, knead longer (aim for a smooth, elastic ball) or shorten the second rise (20-25 minutes max). Over-proofed dough loses structure—watch the clock!