Soft Homemade Pretzel Buns for Burgers and Sliders
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!
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.
Nutrition
Serving: 1 bunCalories: 290kcalCarbohydrates: 49gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 2944mgPotassium: 90mgFiber: 2gSugar: 2gVitamin A: 179IUVitamin C: 0.01mgCalcium: 24mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!