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Pretzel Bun Recipe
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Forget store-bought. These Homemade Pretzel Buns are the real deal. They bake up deep golden brown, have that signature chewy crust (thanks to a baking soda bath), and the inside? Soft and fluffy like the best dinner rolls. They’re sturdy enough for burgers, soft enough for snacking, and honestly, they just taste better fresh from your own oven.
Ingredients Needed
- Warm whole milk – Activates the yeast. Think baby bottle warm: 107–111°F.
- Brown sugar – Adds just a hint of sweetness to balance the salt.
- Instant yeast – I use a standard ¼ oz packet. Super easy.
- Melted butter – Cooled down so it doesn’t mess with the yeast.
- Salt – For flavor. You need it.
- Bread flour – Gives these buns structure and chew. You may need a little extra depending on how your dough feels.
- Water + Baking soda – For the essential baking soda bath. This is what gives the crust that signature color and texture.
- Egg + Water – Whisked together for a glossy egg wash.
- Coarse sea salt – Optional but highly recommended for sprinkling.
- Melted butter – Optional at the end, but gives that bakery-style finish.
How to Make Pretzel Buns
I have VERY detailed instructions written in the recipe card below, along with ingredient measurements, so make sure you read that carefully before beginning.
combine milk + yeast
add brown sugar
allow to proof
add 2 cups of flour + mix using the dough hook
stir in melted butter + salt
continue adding flour until dough is tacky
Pro Tip: Make sure you are measuring your flour correctly using the fluff, spoon, and level method. Fluff the flour in the bag or container with a spoon to loosen it up. Spoon the flour lightly into your measuring cup—don’t scoop directly from the bag, or you’ll pack it down and end up with too much. Level it off with the flat edge of a knife. Voila! An accurate measurement.
allow to rise in a warm place
once dough doubles in size, punch down
knead for 1-2 minutes
divide into 8 equal pieces
shape into round buns
allow to rise a second time until doubled in size
prepare baking soda water bath
dip both sides of the bun into the water bath
slice an “X” on the top of each bun
Fun fact: The baking soda bath works best when it’s hot. Boiling helps activate the alkaline reaction that gives pretzel buns their deep color and chewy crust.
whisk egg + water together for egg wash
brush egg wash on top of each bun
sprinkle on coarse sea salt + bake
optional: brush melted butter over the tops
allow buns to cool, then slice in half and use as desired
Tips for Success
- Don’t skip the baking soda bath… that’s how you get the chewy crust and rich color (hello, Maillard reaction).
- Dough too sticky? Add a little bit more bread flour until it pulls away cleanly.
- Shape tightly so they hold their bun form during baking.
- Use a kitchen scale for evenly sized buns.
- A wooden spoon can be used if you don’t have a stand mixer. Just expect a workout.
Recipe Variations
- Swap bread flour for all-purpose flour if that’s what you have. Texture will be slightly softer.
- For hot dog buns, just shape longer instead of round.
- For slider buns, just make them smaller! 😉
- Add shredded cheese, garlic, or herbs right after the egg wash for a twist.
What to Serve on a Pretzel Bun
- Gourmet Burgers – Swap out the potato bread buns for these!
- Bacon Cheeseburger Sliders – These loose meat sandwiches would be amazing on a pretzel bun.
- Chicken Salad Sandwich – The soft inside and chewy crust are perfect for holding creamy chicken salad.
- Crispy Chicken Wrap – Ditch the wrap and pile everything onto a pretzel bun instead.
These easy pretzel buns make the best sandwiches and sliders. Bookmark this one for next time. It’s a keeper. The printable recipe card is below! Have a fantastic day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Homemade Pretzel Buns
These soft and chewy homemade pretzel buns have that classic golden crust and just the right amount of salt. Perfect for burgers, sandwiches, or enjoying warm with a swipe of butter.
Ingredients
- 1 1/2 cups whole milk warm (107-111°F)
- 2 tablespoons brown sugar
- 2 1/4 teaspoons instant yeast 1/4 oz packet
- 1/4 cup butter melted and cooled
- 1 1/2 teaspoons salt
- 3 1/2 cups bread flour Plus up to 1/2 cup more if needed, I only needed 3 1/2 cups
for baking soda water bath-
- 4 cups water
- 1/4 cup baking soda
for egg wash-
- 1 large egg
- splash water
- coarse sea salt for topping, optional
- butter melted, optional, for brushing on baked pretzels
Instructions
- In the bowl of a stand mixer, combine warm milk, brown sugar and yeast. Let sit for 5 minutes until yeast proofs (gets all bubbly).
- Add 2 cups of flour into the bowl on top of the proofed yeast mixture. Stir on low using the dough hook. Once the flour has mostly incorporated, stir in melted butter and salt.
- With stand mixer on, continue adding in flour, bit by bit, until dough is tacky but won't stick to your hands and the bowl is mostly clean (about 5-7 minutes). I used exactly 3 1/2 cups, but your dough could take less or more flour. The dough is ready when you press it gently with your finger and it springs back.
- Remove dough and place in a clean well oiled bowl and cover with a tea towel or plastic wrap. Place in a warm area of the house and allow to rise for at least one hour. Your oven with just the oven light on is a perfect spot!
- Prepare a large baking sheet with parchment paper sprayed with cooking spray or oil. Set aside.
- After the dough has doubled in size, punch it down and kneed for a minute or two. Using a bench scraper or sharp knife, divide into 8 equal pieces.
- Shape each piece into round buns and place on prepared baking sheet.
- Second rise: Cover with a tea towel or plastic wrap. Place in a warm area of the house and allow to rise for another 30-60 minutes until doubled in size.
- Meanwhile, place the water and baking soda in a medium pot over high heat. Stir to combine well and bring to a gentle boil.
- Preheat oven to 400° F.
- Once buns have doubled in size, dip both sides into the gently boiling baking soda water bath, no longer than 5 seconds per side.
- Remove with a large slotted spoon or spider, allowing excess water to drip off before placing back on baking sheet.
- Using a razor blade or small knife, slice an X on top of each bun.
- In a small bowl whisk egg and splash of water together to create an egg wash. Brush tops with egg wash and sprinkle with coarse salt.
- Bake at 400° F for 10-13 minutes or until deep golden brown and cooked through.
- Optional: Brush with melted butter after removing from oven
- Let buns cool slightly on a wire rack. Serve warm or store in an airtight container once cooled. If using as sandwiches, slice in half and serve with desired toppings.
Video
Notes
Fun fact: The baking soda bath works best when it’s hot. Boiling helps activate the alkaline reaction that gives pretzel buns their deep color and chewy crust.
Storage + Make Ahead Directions
Store in an airtight container at room temp for 2–3 days or refrigerate for up to a week. Toast before serving for best texture. To Make ahead: Prep dough through the second rise, then refrigerate overnight. Let it come to room temperature before the baking soda bath. To Freeze: Once baked and cooled, freeze in an airtight container or bag for up to 3 months. To Reheat: Thaw at room temp, then warm in a low oven.Nutrition
Calories: 307kcalCarbohydrates: 46gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 1543mgPotassium: 170mgFiber: 2gSugar: 5gVitamin A: 286IUVitamin C: 0.01mgCalcium: 77mgIron: 1mg
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Love Pretzels? Try These
- Soft Pretzel Recipe – Classic, chewy, and perfectly golden.
- Garlic Parmesan Pretzel Bites – Bite-sized, buttery, and loaded with flavor.
- PretzelDog – Juicy hot dogs wrapped in soft pretzel dough.
- Chocolate Covered Pretzels Recipe – Sweet, salty, and super snackable.
- Cinnamon Roll Pretzels – A twist on two favorites… literally.
- Strawberry Jello Pretzel Salad – Reader favorite!
First time making anything sort of bread and it was very easy to follow!
Gaby, I’m so glad! 🙂