Soft, Chewy Pretzel Buns
My families favorite Pretzel Buns are now yours! These are golden-brown, boasting a glossy, slightly chewy crust.
Perfect pretzel buns shine with a golden-brown, glossy crust and offer a slightly chewy texture. Inside, they remain soft and tender, bursting with a hint of sweetness and a subtle tang reminiscent of classic pretzels. Each bite brings a delightful crunch from the generous sprinkling of coarse salt. With a sturdy yet yielding shape, these buns cradle juicy hamburger patties while holding up against hearty toppings.
How To Make Pretzel Bun Dough
You can definitely make pretzel bun dough by hand, but I recommend using a stand mixer for ease and efficiency.
Step 1: Bloom the yeast by mixing warm water, honey, and active yeast in the stand mixer bowl. Let it sit for 5 minutes or until the yeast becomes foamy.
Yeast before Blooming 
Yeast After Blooming
Step 2: Gradually add flour, one cup at a time, while kneading with the dough hook. Then, mix in salt and continue kneading until you form a soft dough. Knead for about 8 minutes.
Step 3: Shape the dough into a ball and return it to the stand mixer bowl. Allow it to rise for 1-2 hours, or until it doubles in size.
Shaping the Pretzel Buns
Once the dough has risen, place it on a floured surface and divide it into 8 equal pieces. I usually cut it down the middle, then halve each section, and halve those again.
Next, form each piece into a bun shape by gently folding the sides toward the center and pinching them together. Turn the dough over to achieve a smooth, round shape.
Now, arrange the pretzel buns on a baking sheet and cover them with a clean dish towel. Let them rise a second time. You’ll notice the buns plump up and smooth out, indicating they’re ready.
Achieving the Perfect Pretzel Crust
To get that iconic golden-brown crust, you’ll need to poach the buns in a boiling water and baking soda mixture. This brief boiling process gelatinizes the dough’s exterior, creating a thin, gel-like layer. This layer helps develop the characteristic chewy texture during baking.
Boil the buns two at a time for 30 seconds on each side, then transfer them to a drying rack lined with a paper towel. Once dry, brush them with an egg wash to enhance the color. Finish by sprinkling coarse salt on top and cutting an “X” in the center with a sharp knife.
Baking the Pretzel Buns
Bake the pretzel buns for 15 minutes. After baking, let them cool completely before using. Feel free to toast them on the grill! These buns pair perfectly with hamburgers, turkey burgers, and even ham and cheese sandwiches.
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Soft Pretzel Buns
Ingredients
- 2¼ tsp active dry yeast
- ¾ cup warm water
- 2½ tbsp honey
- ½ cup milk
- 1 Large eggs
- 3 tbsp melted butter
- 4½ cups all-purpose flour
- 1 tsp salt
- ½ cup baking soda
- 1 Large eggs (whisked)
- coarse salt (for sprinkling on top)
Instructions
- Melt 3 tbsp melted butter and sit it aside.
- In the bowl of a standmixer add ¾ cup warm water, 2¼ tsp active dry yeast and 2½ tbsp honey. Let it sit for a couple of minutes until frothy.
- Add ½ cup milk, 1 Large eggs, melted butter and 4½ cups all-purpose flour. Then sprinkle 1 tsp salt over the top.
- Knead with the dough hook for 8-10 minutes or until the dough comes together and a finger indention comes back out after being pressed. Form into a ball by pulling the sides underneath and pinching into the dough ball. Cover and let rest in a warm place for 1-2 hours or until doubled in size.
- Form the dough into a ball by pulling the sides underneath and pinching into the dough ball. Place into a bowl. (I don't grease my bowl because I find it makes it harder to form the bun shape later) Cover the bowl with a clean dish towel and let rest in a warm place for 1-2 hours or until doubled in size.
- Turn dough out onto floured surface and cut into 10 equal pieces. Shape each bun by pulling the sides into the center and pinching together. Flatten out so the buns don't get too tall when they rise a second time.
- Allow dough to rest for 30 minutes while you preheat the oven to 425℉ and boil water in a large pot on the stove. When water is boiling remove from heat, add ½ cup baking soda (It will foam up) and then return to heat and back to a boil. Doing two buns at a time, drop them into the water for 30 seconds, seam side down. Then turn them over for another 30 seconds. Remove to a drying rack and allow them to dry. Repeat with the remaining pretzel buns.
- Brush each bun with 1 Large eggs, ensuring you cover all the sides facing out, and sprinkle with course salt. Cut an "X" on the dough with a sharp knife (optional).
- Place a baking dish with 1 inch of water on the bottom rack of the oven. Bake for 15 minutes or until the tops are golden brown. Cool completely and then store in a nylon bread bag for 2-3 days.
Nutrition
