These soft pretzel buns are warm, chewy, and simply delightful! Made with simple ingredients like flour, yeast, and a touch of baking soda for that classic pretzel flavor.
They’re perfect for burgers or just enjoying with some mustard! I love to slather mine with butter right out of the oven—it just makes them even better! 😋
Key Ingredients & Substitutions
Warm Water: This is key for activating the yeast. If you don’t have a thermometer, just test it on your wrist—should feel warm, not hot. You can also use milk for a richer flavor!
All-Purpose Flour: Essential for structure. If you’re looking for a gluten-free option, try a gluten-free all-purpose flour blend. It might change the texture a bit, but it’ll still be tasty!
Baking Soda: This is used in the boiling water to give those pretzel buns their classic flavor and color. Don’t skip this step! You can use potassium bicarbonate if you need a sodium-free version.
Coarse Sea Salt: It adds that perfect finishing touch! If you can’t find it, kosher salt is a good substitute. Just use a little less since it’s coarser than table salt.
How Do I Achieve the Perfect Rise and Texture in My Buns?
Getting the right texture starts with properly activating the yeast. Always let it sit until it’s bubbly—that shows your yeast is alive! During the rise, keep the dough in a warm spot; a turned-off oven with the light on works well.
- Don’t rush the kneading! It develops gluten, which gives your buns their chewiness. If you use a mixer, ensure the dough pulls away from the sides.
- When boiling, ensure the water is at a rolling boil. This helps create that outer crust that distinguishes pretzels.
- Score the tops before baking. This helps them expand evenly and looks really nice!
With these tips, your pretzel buns will be fluffy inside and perfectly chewy outside! Enjoy the baking! 🥨
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups (360 ml) warm water (around 110°F/43°C)
- 2 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups (480 g) all-purpose flour
- 2 tsp salt
- 4 cups (960 ml) water (for boiling)
- 1/4 cup (60 g) baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for topping
How Much Time Will You Need?
This recipe takes about 1 hour for preparation and another 12-15 minutes for baking. Plus, you’ll need about 1 hour for the dough to rise. So, plan for a total of about 2 hours from start to finish, including rising time!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Give it a light stir and let it sit for about 5 minutes until it becomes bubbly and frothy. This shows that your yeast is active and ready to go!
2. Forming the Dough:
Add the flour and salt to the yeast mixture and mix until a rough dough forms. It should start pulling away from the sides of the bowl.
3. Kneading:
On a floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer, you can use a dough hook and knead for about 5-7 minutes instead.
4. Letting the Dough Rise:
Place your dough into a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
5. Preparing to Bake:
While your dough is rising, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
6. Boiling the Buns:
In a large pot, bring 4 cups of water and the baking soda to a rolling boil. This is the step that gives your pretzel buns their signature flavor.
7. Shaping the Dough:
Once the dough has risen, punch it down and divide it into 8-10 equal pieces. Roll each piece into a smooth ball.
8. Boiling the Dough Balls:
Carefully drop the dough balls into the boiling water, a few at a time. Boil each batch for about 30 seconds, flipping them halfway through. This helps create that unique pretzel texture!
9. Baking:
Using a slotted spoon, transfer the boiled buns onto your prepared baking sheet. Be sure to space them out a bit. Brush each bun with the beaten egg to give them a nice shine, then sprinkle coarse sea salt on top.
10. Scoring and Finishing:
Using a sharp knife, score a large “X” on the top of each bun. This will help them expand in the oven.
11. Baking Time:
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown. Keep an eye on them to avoid burning!
12. Cooling:
Once baked, remove the buns from the oven and transfer them to a wire rack to cool slightly before serving.
Enjoy your soft, chewy, golden pretzel buns—they’re perfect for sandwiches or just on their own with a bit of butter or mustard!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use instant yeast in the same quantity, and there’s no need to activate it in water first. Just mix it directly with the dry ingredients, and you’re good to go!
What If I Don’t Have Baking Soda?
If you’re out of baking soda, you can make a baking soda substitute by using baking powder. For every tablespoon of baking soda needed, use 3 tablespoons of baking powder instead. However, keep in mind that the boiling water method is key for that classic pretzel flavor, so try to use baking soda if you can!
How Should I Store Leftover Pretzel Buns?
Once cooled, store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. If you want them to last longer, consider freezing them! Just wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months.
Can I Add Cheese or Other Seasonings?
Definitely! For a cheesy twist, you can mix in shredded cheese into the dough before kneading or sprinkle some on top before baking. Feel free to experiment with spices like garlic powder or everything bagel seasoning for added flavor!
