Homemade Pretzel Buns Recipe

Craving the ultimate burger bun or a cozy snack? These homemade pretzel buns deliver soft, chewy perfection with a golden, salty crust - easy to make and impossible to resist.

Course Bread

Cuisine American

Keyword bread, buns, burger buns, cinnamon rolls, sandwich buns

Servings buns

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!

Nutrition

Serving: 1bun