Homemade Pretzel Buns

Three round pretzel buns with shiny brown crust and cross cuts on top are arranged on a white plate.

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.

Course Dinner, Lunch

Cuisine American, German

Keyword pretzel bun

Prep Time 1 45

Cook Time 13

Total Time 1 58

Servings

Calories 307kcal

Author Katie Cooksey

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.

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