- August 4, 2026
- Main Dishes
Homemade Pretzel Buns Recipe
These homemade pretzel buns are soft and fluffy on the inside with that signature chewy, deeply browned crust. They’re perfect for burgers, sandwiches, or even on their own.
If you love the chewy crust and soft center of soft pretzels, you are going to want to keep this pretzel bun recipe on repeat. These buns start with a simple yeast dough and get their signature flavor and color from a quick baking soda bath before baking.
Why This Recipe Works
- The baking soda bath gives the buns a deep golden brown crust and that classic pretzel flavor, without needing a lye solution.
- Bread flour builds a chewy crust and soft, sturdy crumb that holds up to sandwich fillings.
- A short second rise keeps the buns light instead of dense.
- One bowl and one pot are all you need, so cleanup is easy.
Ingredients
The Dough
- Warm water
- Active dry yeast
- Granulated sugar
- Unsalted butter, melted
- Kosher salt
- Bread flour (all purpose flour works too, though the crust will be a bit less chewy)
Baking Soda Bath
- Water
- Baking soda
For the Topping
- Egg, beaten with water
- Flaky salt, coarse sea salt, or pretzel salt
How to Make Homemade Pretzel Buns
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5 to 10 minutes, until it looks foamy on top. This step tells you the yeast is alive and ready to work.
Step 2: Mix and Knead the Dough
Add the melted butter, kosher salt, and most of the flour to the bowl. Knead with the dough hook for 6 to 8 minutes. Add more flour a tablespoon at a time if the dough is sticking to the sides of the bowl. The dough is ready when it looks smooth and elastic and springs back when you poke it. If you want to check it further, try the windowpane test: stretch a small piece of dough between your fingers, and if it stretches thin enough to see light through without tearing, the gluten is well developed.
Step 3: First Rise
Transfer the dough to a lightly oiled large bowl. Cover with plastic wrap or a clean towel and set it in a warm place. Let it rise until doubled in size, about 1 hour. Rise times can vary depending on how warm your kitchen is, so give it extra time if your dough is still cool to the touch.
Step 4: Shape the Dough Balls
Line two sheet pans with parchment paper. Divide the dough into 8 equal pieces, about 100 to 110 grams each. To shape each piece into a tight round, cup your hand over the small portion of dough on an unfloured work surface and move your hand in quick, small circles. The friction against the surface will pull the dough taut and form a smooth ball. Place each dough ball seam side down on the prepared baking sheet. Cover and let rest for 20 minutes at room temperature.
Step 5: Preheat the Oven
While the buns rest, preheat your oven to 425°F.
Step 6: Prepare the Baking Soda Bath
Bring the water to a gentle boil in a large pot. Carefully stir in the baking soda with a wooden spoon. It will bubble up, so add it slowly. This baking soda water bath is what gives homemade pretzel buns their shiny, dark crust and unmistakable flavor.
Step 7: Boil the Buns
Working in batches, lower each bun into the boiling water and boil for 20 to 30 seconds per side. Use a slotted spoon or slotted spatula to lift the buns out, letting any excess water drip off before setting them back on the baking sheet.
Step 8: Add the Topping
Brush the top of each bun with the egg wash. Use a sharp knife or a razor blade to score an X or a single slash across the top of each dough ball. Sprinkle generously with flaky salt, coarse salt, or pretzel salt.
Step 9: Bake
Bake for 18 to 20 minutes, rotating the pan halfway through, until the buns are a deep golden brown. That color comes from the Maillard reaction between the baking soda bath and the egg wash, which is part of what makes these taste like real soft pretzel rolls.
Step 10: Cool
Cool the buns on a wire rack for at least 15 minutes before slicing. Letting them cool fully gives you the best texture when you cut into them.
Tips and Variations
- Bread flour gives these buns their classic chewy texture, but all purpose flour will also work if that is what you have on hand.
- Do not skip the baking soda bath. It is the step that creates the real pretzel flavor and shiny, dark crust.
- Let the buns cool completely before slicing for the cleanest cut and best texture.
- These freeze well for up to 3 months. Store in an airtight container or freezer bag, then reheat in a 300°F oven for 8 to 10 minutes before serving.
- This dough also works well shaped into hamburger buns or hot dog buns if you want to use the same base for pretzel dogs or pretzel burgers.
What to Pair With
My favorite traditional pairings for the pretzel bun:
Other great pairings:
- Honey Mustard Chicken Salad (shown below), Blackened Chicken Salad or my Dill Pickle Chicken Salad
- Smoked Pulled Beef, pulled pork, or pulled chicken (aka any style BBQ sandwich)
- Charred Tomato Butter as a spread
- Smoked Chicken Thighs or my Nashville Hot Chicken Sandwich
FAQ
Yes. You can knead the dough by hand on a floured work surface for about 10 minutes, until it is smooth and elastic.
The baking soda bath raises the pH on the surface of the dough, which helps it brown quickly and deeply in the oven. This is what gives pretzel buns their dark crust and distinct flavor, without using a food grade lye solution.
Yes, all purpose flour will work fine. The buns will be slightly less chewy than with bread flour, but still soft and good.
Once fully cooled, store the buns in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
Yes. Cut the portion of dough for each bun smaller and shape into bite sized pieces, then follow the same boiling and baking process for soft pretzel bites
More Recipes To Try
Homemade Pretzel Buns Recipe
Ingredients
- 1.5 cups Warm Water
- 1 packet Active Dry Yeast
- 1 tbsp Honey
- 4 tbsp Melted Butter
- 1 tsp Kosher Salt
- 4 cups Bread Flour
Baking Soda Bath
- 8 cups Water
- 1/2 cup Baking Soda
Toppings
- 1 Egg for brushing over the tops
- Pretzel Salt or flaky salt
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let sit for 5 to 10 minutes until foamy.
- Add the melted butter, salt, and 4 cups of flour. Knead with the dough hook for 6 to 8 minutes, adding more flour a tablespoon at a time if needed, until smooth and elastic.
- Transfer to a lightly oiled bowl, cover, and let rise until doubled, about 1 hour
- Line two baking sheets with parchment paper. Divide the dough into 8 equal pieces, about 100 to 110 g each (weigh for more accuracy if you'd like). Shape into tight rounds by pinching the bottom of each bun to create a seam, then twisting and cupping the roll against the counter in a clockwise motion. Place seam side down on the baking sheets. Cover and let rest for 20 minutes.
- Preheat the oven to 425°F.
- Bring 8 cups of water to a gentle boil in a large pot. Carefully stir in the baking soda.
- Boil each bun for 30 seconds per side, then transfer back to the baking sheet with a slotted spoon.
- Brush with the egg wash, score an X or single slash across the top with a sharp knife, and sprinkle generously with flaky salt.
- Bake for 18 to 20 minutes, rotating the pan halfway through, until the buns are a deep golden brown.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
- Bread flour gives the buns their classic chewy texture, but all purpose flour will also work.
- Don’t skip the baking soda bath, it creates the iconic pretzel flavor and shiny, dark crust.
- For the best texture, let the buns cool completely before slicing.
- These freeze well for up to 3 months. Reheat in a 300°F oven for 8 to 10 minutes before serving.