These soft pretzel buns are warm, chewy, and coated in salty goodness! Perfect for sandwiches or just enjoying with some mustard or cheese dip.
Making these buns is fun and easy! I love how they puff up in the oven. Plus, there’s nothing like the smell of fresh pretzels filling the kitchen—it’s hard to resist sneaking a bite!
Key Ingredients & Substitutions
Warm Water: The water should be warm, around 110°F (45°C). This temperature helps activate the yeast. If you don’t have a thermometer, just make sure the water feels warm but not hot to the touch!
Active Dry Yeast: You can use instant yeast instead if that’s what you have; just mix it directly with the flour. If you’re out of yeast, you can try a sourdough starter, but prep time will vary.
All-Purpose Flour: I find that all-purpose flour works well, but you can also use bread flour for a chewier texture. If gluten is a concern, a gluten-free flour blend might work, but results may vary.
Baking Soda Bath: This step is key for that pretzel flavor. Don’t skip it! You can adjust the amount of baking soda slightly, but using too little may change the taste.
Coarse Sea Salt: Finish these buns with coarse salt for that classic pretzel experience. If you prefer less salt, feel free to skip it or use a sprinkle of flaky salt instead.
How Do You Achieve the Best Texture when Kneading the Dough?
Kneading is essential for developing the dough’s gluten, which gives pretzel buns their chewy texture. Here’s how to do it right:
- Start with a well-floured surface and make sure your hands are also floured to prevent sticking.
- Fold the dough over itself, then push it away with the heel of your hand. Rotate it a quarter turn and repeat.
- Knead for 8-10 minutes until the dough is smooth and elastic. You can test the dough by pressing it with your finger; it should spring back.
Don’t rush this step—it’s worth it for the final product!
Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tbsp water (egg wash)
- Coarse sea salt or pretzel salt, for topping
How Much Time Will You Need?
The total time for making these soft pretzel buns is about 2 hours, including 1 hour for the dough to rise and 15 minutes for baking. Plus a little extra time for boiling and cooling. It’s an enjoyable process, and the result is definitely worth it!
Step-by-Step Instructions:
1. Activate Yeast:
In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy. This means the yeast is active and ready to use!
2. Make Dough:
Add the flour, salt, and melted butter into the yeast mixture. Mix everything together until a dough forms. It should be slightly sticky, but not too wet.
3. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as you knead.
4. First Rise:
Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size. This helps develop the flavor!
5. Preheat Oven:
While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper to prevent the buns from sticking.
6. Prepare Baking Soda Bath:
In a large pot, bring 10 cups of water along with the baking soda to a rolling boil. This step creates that wonderful pretzel crust!
7. Shape Buns:
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces and roll each piece into a tight ball. Make sure to shape them well for a nice round bun.
8. Boil the Buns:
Carefully drop the buns, two at a time, into the boiling baking soda water. Boil each side for about 30 seconds. This is what gives them that classic chewy texture. Remove them with a slotted spoon and place them on the prepared baking sheets.
9. Score and Egg Wash:
With a sharp knife, make a cross or an “X” on the top of each bun. Then, brush each bun with the egg wash for that beautiful golden color when baked.
10. Add Salt:
Generously sprinkle coarse sea salt or pretzel salt over the tops of the buns. Adjust to your taste preference—salt adds to the pretzel flavor!
11. Bake:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the buns are deep golden brown. Enjoy the delicious aroma while they bake!
12. Cool and Serve:
Once baked, let the buns cool on a wire rack. Serve them warm with butter, mustard, or your favorite sandwich fillings. Enjoy this delightful treat!
These buns are the perfect combination of a soft, fluffy interior and a shiny, salty crust—ideal for snacking or making delicious sandwiches!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use instant yeast in place of active dry yeast. Just mix it directly into the flour without needing to activate it in water first. The process remains the same, and your buns will still turn out delicious!
How Should I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and aluminum foil, and they will stay fresh for up to 3 months. Thaw them at room temperature before enjoying!
What If I Don’t Have Coarse Sea Salt?
No worries! If you don’t have coarse sea salt, you can use regular table salt, but use it sparingly as it’s more concentrated. Alternatively, flaky sea salt or kosher salt also works well and will give a nice texture!
Can I Add Other Flavors or Toppings to the Buns?
Definitely! Feel free to get creative! You can mix in herbs, garlic powder, or cheese into the dough for extra flavor. Toppings like everything bagel seasoning or sesame seeds are also fantastic on these pretzel buns!