These soft pretzel buns are warm, chewy, and oh-so-delicious! They’re perfect for burgers or just enjoying on their own with some mustard.
Honestly, there’s nothing like a fresh pretzel bun straight from the oven. I can’t resist them! I usually make a batch to snack on while watching my favorite show. 🍔🥨
Key Ingredients & Substitutions
Warm Water: This activates the yeast. If you don’t have a thermometer, just feel the water; it should feel warm but not hot. Room temperature water can work too, but the rise will take longer.
Active Dry Yeast: This is essential for the dough to rise. If you want to use instant yeast, you can substitute it directly without dissolving first. It’s quicker!
All-Purpose Flour: The main structure of the bun. If you’re looking for a healthier option, whole wheat flour can be used, but you might need a bit more water. Experimentation can yield tasty results!
Baking Soda: This is used for the water bath that gives the pretzel its distinctive flavor and color. Don’t skip this step; it’s critical for that classic pretzel taste!
Coarse Sea Salt: For the topping. You could use kosher salt if that’s what you have. I’ve found that larger flakes give a nice crunch, adding to the texture of the bun.
How Do You Get That Perfect Pretzel Shape?
Shaping pretzel buns can be tricky, but it’s easy once you get the hang of it! After the dough rises, here’s how to shape them:
- Start by punching down the dough to release air, then divide it into equal pieces (I find 8 works well).
- Roll each piece on a clean surface into a smooth ball by cupping your hand over it and rotating.
- Make sure the buns are tight and round; this will help them keep their shape while boiling and baking.
For the “X” cut on top, use a sharp knife to make a shallow incision, about 1/4 inch deep. This allows steam to escape and gives a nice look after baking.
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (one 0.25 oz packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk mixed with 1 tbsp water (for egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 1 hour for the dough to rise, and 12-15 minutes to bake. In total, set aside about 1.5 hours to enjoy this delicious treat from mixing to munching!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy, which tells you the yeast is active. Next, add the flour, salt, and melted butter to the mixture, then stir until everything is combined. Knead the dough on a floured surface for about 7-10 minutes until it’s smooth and elastic.
2. Let it Rise:
Transfer the dough to a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size. You can put it in an oven that’s turned off but still warm.
3. Shape the Buns:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. Punch down the risen dough to deflate it. Divide the dough into 8 equal pieces and shape each piece into a smooth ball. Place them evenly spaced on the prepared baking sheets.
4. Prepare Water Bath:
In a large pot, bring the 10 cups of water and baking soda to a boil. Carefully add each dough ball to the boiling water for about 30 seconds, then remove them using a slotted spoon. Place the boiled buns back on the baking sheets.
5. Final Touches and Baking:
Using a sharp knife, make a deep “X” cut on the top of each bun. Brush them with the egg wash and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until they are golden brown and delicious.
6. Cool and Serve:
Once baked, remove the buns from the oven and let them cool on a wire rack for a few minutes. Enjoy them fresh as a side with your favorite sandwich fillings or with some mustard for dipping!
Enjoy your warm, homemade soft pretzel buns! 🥨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly. You might need to add a bit more water to achieve the right dough consistency, as whole wheat flour absorbs more moisture.
How Should I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or heat them in the oven to regain their softness!
Can I Make These Buns Ahead of Time?
Absolutely! You can prepare the dough, shape the buns, and boil them the day before. Then, refrigerate them until you’re ready to bake. Just be sure to let them come to room temperature before baking for the best results.
What Can I Use Instead of Baking Soda for the Water Bath?
If you don’t have baking soda, you can use baking powder, but it won’t give the same classic pretzel flavor and color. Baking soda is essential for creating that signature pretzel taste, so I recommend sticking with it if you can!
