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.

Course Appetizer, dinner, Grilling, Main Course, Side Dish

Cuisine American, BBQ, German, Mediterranean

Keyword comfort food, easy, homemade pretzel buns recipe, party food, quick

Prep Time 30

Cook Time 20

Proofing Time 1 30

Servings Servings

Calories 295kcal

Author Bon Appeteach

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.

Nutrition