Pretzel Buns

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Pretzel Buns are soft and chewy homemade buns. They make the perfect grilled burger and sandwich buns!

We are getting into grilling season and these pretzel buns will elevate any homemade burger. They taste awesome with smoked meat and are great for sandwiches. They have a classic salted chewy exterior and soft interior. Made with simple ingredients you may already have at home.

Ingredients Needed to Make Pretzel Buns

You will also need baking soda and water for the baking soda bath.

How to Make Pretzel Buns

1. Make the dough. Whisk together water, milk, yeast, and sugar. Stir in salt and melted butter. Slowly add flour and stir until completely combined.
2. Knead the dough. Transfer the dough to a lightly floured surface. Knead the dough for 2-3 minutes.
3. Let the dough rise. Place dough ball into an oiled bowl, cover with a towel or plastic wrap, and let it rise until doubled in size (approximately 1 hour).
4. Make dough balls. Once the dough has risen, push down on the dough with your hand to release the air. Turn the dough out onto a clean surface. Knead a few times then form it into a ball. Use a knife or pizza cutter to cut the dough into 8 pieces. Roll the dough into balls. Let them sit while you prepare the baking soda bath.
5. Baking soda bath. Bring water and baking soda to a boil. Once boiling, place the top of the dough ball in one hand and carefully pinch the bottom of the dough (this helps keep the top of the bun smoother). Place 1-2 dough balls in the boiling water at a time. Boil for 40 seconds, flip and boil an additional 20-30 seconds. Remove buns with a slotted spoon and place them on a lined baking sheet. Repeat until all buns are boiled.
6. Cut slits and butter. Using a sharp knife or razor, slash the top of each bun (as desired). Spread melted butter on each then sprinkle with salt.
7. Bake 20-24 minutes or until very golden.

Baking Soda Bath

This is a must because this makes a pretzel a pretzel. It gives the pretzel a dark exterior and chewy texture. Without doing the baking soda bath, you basically just have bread rolls.

How to Score Pretzel Buns

Score the buns with something sharp such as a knife or razor blade. Make an ‘x’ or two parallel cuts about 1/4 inch deep (I used a paring knife).

Pretzel Salt

If you have pretzel salt that’s great and you should use that to top the pretzels. If not that is totally okay. I did not have pretzel salt so I used Maldon’s sea salt flakes. Any other coarse sea salt may be used as well.

Pretzel Bites

Good news, you can use this same recipe to make pretzel bites. Pretty sure it’s my new obsession! The only difference is with shaping and cutting the dough. Shape the dough into long rope pieces then cut into 2-inch pieces. You will only leave them in the baking soda bath for 15-20 seconds. Bake for approximately 15 minutes or until very golden.

Pretzel Bun Tips

• Smooth out bun dough balls. Try to make the dough balls as smooth as possible. I was having a hard time making the dough balls smooth. I recommend placing the top of the dough ball in one hand and carefully pinching the bottom of the dough (this helps keep the top of the bun smoother).
• Cutting a slit in the dough. On my first attempt, I didn’t cut the slit down deep enough. On my second attempt, I may have cut it a little too deep on some of the buns. So aim for about 1/4 inch deep slits.
• Water and milk temperature should be around 100-110 degrees. You don’t have to use a temperature gauge but it should feel warm.

How to Store Pretzel Buns

Pretzel buns are the best the day they are made but will keep in an airtight container at room temperature for up to 3 days. If eating the buns later, heat them up in the microwave until warm or warm them on a griddle.

Freeze in an airtight container for up to 3 months.

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