We're turning classic soft German pretzels into chewy + tangy homemade pretzel buns. The inside is pillowy soft while the exterior develops a shiny, dark color thanks to the baking soda bath (no lye here!) Baked to pretzel perfection in just 15 minutes, these rolls are the perfect side dish for everything from weeknight dinner to Oktoberfest!
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Soft Pretzels, 5 Different Ways
Here's the deal, baking besties - I have been making my family-favorite pretzel bread recipe for several years now, and turning them into bread buns when I want to level-up my side dish game. But I realized that I never shared the exact recipe for these easy Laugenbrötchen on the blog with you!
Seriously, my 8-ingredient pretzel dough is hands-down one of my favorite bread doughs because of how versatile it is. Got sliders? Slice these rolls in half for epic pretzel slider buns! Want a pretzel bread bowl? Just make 4 really large pretzel buns and scoop out the inside to make room for steamy chowder or soup. Or maybe you're wanting to dress up hot dogs + bratwurst? Your BBQ really doesn't get any better than with my pretzel hot dog buns.
Carissa's Notes on Ingredients
- Flour: I like using a mix of all purpose flour (which creates that soft, pillowy texture) and bread flour (which adds more of a dense, chewy texture). You can sub 100% all purpose or 100% bread flour, based on your texture preference.
- Yeast: I prefer using instant yeast (instead of active dry yeast) for pretzels to speed up the rising time, since there's quite a bit of salt in the dough that slows down the yeast's activity.
- Sugar: I’ve also tested this recipe with light brown sugar and it works great. I just personally like that subtle extra hint of caramel-like flavor and darker color from dark brown sugar.
- Baking Soda: A traditional German pretzel roll recipe would use lye to boil the dough. However, I find that scary and unnecessary (like seriously, have you seen Fight Club??) Luckily, by swapping in baking soda, you really can’t taste the difference.
- Pretzel Salt: PSA - Do not use table salt or kosher salt! I’ve tried it, and let me tell you, within a few hours it’ll dissolve into your baked buns, losing that nostalgic look of the salt granules on top. I buy my pretzel salt online, but I've also substituted coarse salt in a pinch.
Welcome to My Kitchen - Let's Bake Soft Pretzel Buns!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Melt the butter in a small bowl.
2. Whisk the flour, salt, and brown sugar.
3. Mix in the water & melted butter.
5. Cover the dough and let it rise for 2 hours.
7. Boil two buns at a time, for 30 seconds on each side.
9. Score a small X on the top of each pretzel bun.
4. Knead the dough until it's elastic.
6. Divide the dough into 8 balls, tucking the seams underneath.
8. Sprinkle coarse salt or pretzel salt on the wet buns.
10. Bake for 15 to 18 minutes, until the buns are dark brown.
Carissa's Kitchen Tip
In the words of Sabrina Carpenter, please please please, either spray your parchment paper-lined baking sheet generously with cooking spray or line it with a silicone baking mat.
I've forgotten this step a couple times, and my pretzel buns always stick to the paper. No one wants to cut the bottoms of their buns and waste that deliciousness!
How to Make Pretzel Hamburger Buns
If you follow this recipe and make 8 bread rolls, they’ll be a little too small for hamburgers (but great for sliders!)
If you have regular-sized patties, divide the dough into 6 pieces to make larger rolls. Once they bake and cool for a bit, slice them in half lengthwise with a serrated knife to make epic pretzel hamburger buns, perfect for game day or an Oktoberfest party!
Soft Homemade Pretzel Buns for Burgers and Sliders
Ingredients
Dough
- ¼ cup unsalted butter (4 Tablespoons)
- 2 cups all purpose flour
- 2 cups bread flour
- 1½ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 2 teaspoons salt (use table salt or fine sea salt)
- 1¼ cups warm water (ideally between 105°F to 115°F)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Topping
- 1 teaspoon pretzel salt (or substitute coarse salt)
Instructions
- Melt the butter in the microwave on 20 second intervals. Set side to cool slightly.
- In a large mixing bowl or in the bowl of a stand mixer, whisk the all purpose flour, bread flour, instant yeast, brown sugar, and salt.
- Add the warm water and melted butter to the flour mixture and mix until it forms a shaggy dough.
- On a lightly floured surface, knead the dough by hand for 8 minutes, or in a stand mixer with a dough hook for about 5 minutes, until it forms a smooth, elastic dough.
- Shape the dough into a ball, place it back in the mixing bowl, and cover with a kitchen towel. Let it rise in a warm, draft-free spot until the dough doubles in size, after about 2 hours.
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or with parchment paper sprayed generously with cooking spray. (If you just bake your pretzel buns on parchment paper, they’ll stick to the paper.)
- Prepare the baking soda bath: Bring a pot of water and baking soda to a boil.
- On a clean work surface, divide the dough in 8 equal-sized pieces and gently shape them into balls, tucking the seams underneath.
- Gently lower the first two to three dough balls into the boiling baking soda bath. Use a slotted spoon or two spoons to lower the dough into the pot to avoid splashing hot water.After 30 seconds, use a spoon to turn the dough balls over and boil for another 30 seconds.Use a slotted spoon to remove the dough balls from the pot and place them on your lined baking sheet. Repeat with the remaining dough balls, two at a time.
- While the buns are still wet, immediately sprinkle the pretzel salt or coarse salt on top. Score the tops with a small X about ¼ inch deep.
- Bake for 15 to 18 minutes, until the buns are a dark brown color. Allow them to cool on a cooling rack for a few minutes, then enjoy!
Notes
- Keep the dough covered with a towel as you divide and shape it, to prevent the dough from drying out.
- Use a large slotted spoon to transfer the boiled dough to the baking sheet. This will help prevent a ton of water from being transferred with the dough onto your baking sheet.
- Have your pretzel salt or coarse salt ready to sprinkle on your buns as soon as they come out of the baking soda bath. The hot water on its surface will help the salt stick to it.
Lori
Wow, I made these and they turned out so good! I added a burger patty and fried eggs on them hehe xD
Carissa Erzen
Yum! I love a fried egg on a burger!