Homemade Pretzel Buns Recipe

Prep Time:20

Cook Time:25

Rise Time:2

Total Time:2 45

Servings: buns

Author: Julie Gavin

Ingredients

For the Dough:

1 ½ c. (360 g) warm water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
1 tbsp. (12 g) granulated sugar
2 ¼ tsp. active dry yeast or instant yeast
4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ½ tsp. salt
2 tbsp. (28 g) salted butter melted and cooled

For the Baking Soda Bath:

8 c. water
½ c. (120 g) baking soda

For Topping:

1 large egg for egg wash
1 tbsp. water for egg wash
2 tbsp. Coarse sea salt or pretzel salt - to taste

Instructions

Activate the Yeast: In a small bowl, combine water warmed to the temperature for the type of yeast you're using. Sprinkle yeast over the top and whisk. Let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast might be inactive—grab a fresh packet and start over.
Prepare the Dough: In a large mixing bowl (or stand mixer with a dough hook), whisk flour and salt. Add melted butter and the foamy yeast mixture. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8-10 minutes, or with a mixer on medium speed for 4-6 minutes, until smooth and slightly tacky.
First Rise: Place the dough in a lightly oiled bowl, cover with a shower cap or damp cloth. Let it rise in a warm spot (75°F-80°F) for 1-1½ hours, until doubled in size.
Shape the Buns: Punch down the dough to release air. Divide into 8 equal pieces. Shape each into a tight ball by pulling edges to the center and pinching to seal. Place seam-side down on a parchment or silicone-lined baking sheet, spacing them about 2 inches apart.
Second Rise: Cover loosely with a towel and let rise for 20-30 minutes until slightly puffy.
Preheat the Oven: Set your oven to 425°F (220°C).
Baking Soda Bath: In a large pot, bring 8 cups of water to a boil. Slowly add baking soda (it’ll fizz up—go slow!). Boil 2-3 buns at a time for 30 seconds per side. Remove with a slotted spoon and place them back on the prepared baking sheet.
Top and Bake: Brush buns with egg wash, sprinkle generously with coarse salt, and score a shallow “X” or slash on top (optional, for looks). Bake for 15-18 minutes, until deep golden brown (internal temp ~190°F / 88°C).
Cool and Serve: Cool on a wire rack for 10 minutes. Slice and enjoy warm with butter, as burger buns, or with your favorite fillings!

Notes

Yeast Options: Active dry yeast works perfectly, but you can swap for instant yeast - you can proof instant yeast but it is optional. Just mix all your dough ingredients.
Flour Substitutions: All-purpose flour is ideal, but bread flour adds extra chewiness (same amount).
Make-Ahead: After the first rise, shape buns and refrigerate overnight (up to 12 hours). Let them sit at room temp for 30-45 minutes before the second rise—perfect for fresh buns on demand!

equipment (affiliate links

Ingredients

For the Dough:

For the Baking Soda Bath:

For Topping:

Instructions

Notes