Jump to Recipe
Easy Soft Pretzel Buns are quick to make and perfectly chewy. These pretzel rolls are amazing as is, or make the perfect pretzel burger bun. Follow this easy soft pretzel recipe to make your own homemade buns!
Table of contents
- Homemade Pretzel Buns
- How to make pretzel dough - one dough, many shapes
- How to make Pretzel Buns: Step by Step
- Parchment Paper vs Silpat for baking
- Baking Soda vs Baked Baking Soda vs Lye
- How to score pretzel buns
- What is a good substitute for Pretzel Salt?
- How to freeze bread
- Can Pretzel buns be made ahead of time?
- What is the windowpane test?
- How to store pretzel buns
- FAQ for Pretzel Buns
- For more related recipes, check out:
- Recipe For Pretzel Buns
Homemade Pretzel Buns
Hi hi! Just popping in to share the recipe for these easy homemade pretzel buns! Soft pretzel rolls are a super fun variation on a bun - I love using them for burgers and sliders or sandwiches.
This pretzel bun recipe is a riff on a few of the other pretzel recipes on my site - it is a smaller batch of my soft pretzel recipe (which I also used to make pretzel bites and stuffed pretzels), with a couple of other tweaks made.
These can be prepared ahead of time or made all in one day - there are a bunch of tips and tricks in the recipe and post to help you make your very own homemade pretzel buns!
How to make pretzel dough - one dough, many shapes
This pretzel dough recipe is super simple - it all comes together in your stand mixer (or you can make the dough by hand if you're after a workout). It is a great base recipe - I use the same dough for my pizza pretzels. If you wanted a few buns and a few pretzels you can vary the shapes you make from the dough after dividing.
How to make Pretzel Buns: Step by Step
These homemade pretzel rolls are super easy to make - the recipe yields 6 buns, but it can very easily be doubled (you could make some buns and turn some into soft pretzels or pizza pretzels). There are a couple of steps, but the workload can be broken up over time.
- Prepare baked baking soda. Baked baking soda is used for the water bath portion of the recipe. You can do this as far ahead as you like - store extra in an airtight jar in the pantry for next time.
- Make the dough. You can do this ahead of time and do the first rise in the fridge overnight if you like. The dough is quite stiff, but this gives a lovely chewy pretzel.
- Shape Pretzel Buns. Divide the dough into six (or however many you would like) pieces, and shape into tight dough balls.
- Second rise. The second rise for pretzel buns happens uncovered, at room temperature. Rising the rolls uncovered allows them to form a skin, which helps them to hold up in the water bath and not lose shape.
- Chill. Once the rolls have risen, briefly chill them. Again, this helps with holding shape in the water bath.
- Pretzel water bath. The pretzel buns get a water bath in a solution made from water and baked baking soda - this gives them that signature pretzel taste.
- Egg wash and score. Once the pretzel buns have had their bath, give them an egg wash, then score the dough balls either with a razor blade or kitchen scissors, and finish with pretzel salt.
- Bake. Bake the pretzel buns until they are deeply golden brown, then leave to cool slightly and enjoy!
Parchment Paper vs Silpat for baking
I use Silpat mats (silicone mats) when I am making pretzel buns as it stops them from sticking. I came across this when I was testing my soft pretzels. After the pretzels came out of the water bath, if I put them directly onto the parchment, they were sticking super, super badly.
There are two ways around this - either drain the pretzel buns for a few minutes on a wire rack after dipping to drain excess water and then transfer to parchment paper which has been sprayed with cooking spray. Or, you can line the baking sheets with silpats or silicone baking sheets rather than baking paper.
I found baking on silicone to be the easiest option - once the buns come out of the dip they are a little delicate, so moving them from the rack to the baking sheet can be a little stressful. It works though! A fewsilpatsor silicone baking mats are a great investment!
Baking Soda vs Baked Baking Soda vs Lye
Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and scary, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye. Yay chemistry!
To make baked baking soda:Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use ¼ cup at a time.
How to score pretzel buns
You can either score your pretzel buns with a razor blade and make an 'x' cut, or you can use a pair of sharp kitchen scissors (which is what I used to score my rolls). The neatest way is to do this in three cuts - one vertical, then the horizontal snips are done separately, either side of the vertical cut.
This helps the roll to open up nicely and keeps all of the cuts nice and clean!
What is a good substitute for Pretzel Salt?
Pretzel salt is a coarse salt - it is opaque (which I think comes from having some air in it), so it gives a textural crunch without being as salty as something like rock salt. You can use a coarse salt such as Kosher salt or a flaky salt if you can't findpretzel salt
How to freeze bread
Like other bread, these pretzel buns will freeze well. To freeze bread, I wait for it to cool completely, then either wrap it well in plastic wrap, or place into an airtight bag or container. Freeze until solid then store in the container in the freezer. To defrost frozen bread, remove and either defrost at room temperature or in the fridge overnight. Bread that has been frozen often benefits from being toasted or refreshed in the oven to make sure it is nice and fresh!
If you want to freeze pretzel buns, leave off the salt so that when the buns defrost they do not go soggy - salt pulls moisture out of the air.
Can Pretzel buns be made ahead of time?
I usually do the pretzel process all in one day, but pretzel dough can be made ahead of time and the first rise done overnight in the fridge. You may need to leave the dough to stand for 10 minutes or so after removing it from the fridge so that it is easy to work with, and the pretzel buns may need some additional time to rise if you start with cold dough.
What is the windowpane test?
The windowpane test is a test to see how well developed a dough is through testing the gluten formation. Well developed dough has a good gluten structure within it, so it is nice and stretchy, or elastic. To perform the windowpane test: rip off a little piece of dough, then stretch it out and hold it up to the light. If it forms a membrane you can see light (or your fingers if you hold them under the dough) through, then you know that the dough is adequately developed. If it is not, keep kneading.
How to store pretzel buns
Store pretzel buns in an airtight container at room temperature. If you are not planning on eating them all in one day, I suggest leaving the salt finish off of some of the buns. As they sit in the container the salt can make them a little soggy.
Briefly microwaving or toasting pretzel buns will help to refresh them the day after baking if they need a little bit of a spruce up.
FAQ for Pretzel Buns
Can Pretzel Rolls be made into hot dog buns?
Yes, you will just need to shape them differently to make pretzel hot dog buns - divide into 6 and shape into sausages rather than rolls. The baking time and process should be the same.
Can Pretzels be made Gluten Free?
I haven't attempted to make this recipe gluten free - I would suggest looking for a speciality gluten free pretzel recipe.
Can I use active dry yeast in the place of the instant yeast?
Yes, you will just have to activate it first in the lukewarm milk with a tiny pinch of sugar. Leave to sit for 10 minutes or so until foamy. You can use the same quantity.
What can I use instead of beer?
If you don't want to use beer (it is just there for flavour) you can use water.
What is bread flour?
Bread flour is flour with a higher percentage of protein. If you are in NZ or the UK it is 'high grade flour' or 'strong flour'
Is the milk powder in the recipe compulsory?
No - it is just there to lend softness to the dough. You can leave it out if you like. I used whole milk powder but if you can only find skim, that will be fine too.
Can I substitute the rye flour?
Yes, the rye flour gives texture and a little taste to the pretzel dough, but if you do not have any on hand, you could substitute with a little whole wheat (wholemeal) flour, or just add 30g more bread flour.
What tools and equipment do you use?
You can see a full list of all the tools I usehere
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe For Pretzel Buns
Chewy Pretzel Buns
5 Stars4 Stars3 Stars2 Stars1 Star5 from 10 reviews
- Author: Erin Clarkson
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 6 buns 1x
- Category: Buns
- Method: Baking
- Cuisine: American
Description
Easy Soft Pretzel Buns are quick to make and perfectly chewy. These pretzel rolls are amazing as is, or make the perfect pretzel burger bun. Follow this easy soft pretzel recipe to make your own homemade buns!
Ingredients
Scale
Pretzel Dough
- 125g whole milk, at room temperature
- 110g light beer, at room temperature
- 8g granulated sugar
- 6g instant yeast
- 7g salt
- 10g milk powder
- 345g bread flour (High grade flour)
- 30g rye flour, or more bread flour
- 35g unsalted butter, at room temperature
To Boil
- ¼ cup baked baking soda (see notes) plus 6 cups water
To Finish
- Egg wash - 1 egg whisked with 1 tbsp water
- Pretzel Salt
Instructions
PRETZEL DOUGH
- Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
- Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
ASSEMBLY
- Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 6 equal sized balls. Using slightly oiled hands, shape each into a ball, then place on the bench under plastic wrap to rest for about five minutes.
- Line a sheet pan with a silicone baking mat or parchment paper (if you use parchment paper you will need to drain the buns well after their baking soda bath to ensure that they do not stick.
- Give each bun a quick re shape and arrange evenly spaced on the sheet pan.
- Rise the buns, uncovered, at room temperature for 30 minutes, or until the dough leaves an indentation that springs back slightly when lightly pressed with a fingertip. Transfer the buns to the fridge for 10 minutes.
BAKING
- While the pretzel buns are rising, preheat the oven to 425°f / 220˚c. In a large, shallow pan (I used a frying pan / skillet), combine ¼ cup baked baking soda and 6 cups of cold water. Heat until the solution is steaming, then turn off.
- Working with one roll at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spoon or spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
- Repeat the process with the remaining rolls.
- Carefully brush egg wash over the buns, then snip a cross into them using sharp kitchen scissors - make one vertical cut, then two horizontal cuts, one each side of the vertical one to keep the cross neat. Alternatively you can score with a razor blade or a very sharp knife.
- Sprinkle with pretzel salt or flaky sea salt.
- Bake the buns for 18-20 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 5-10 minutes on the pan before transferring to a wire rack and allowing to cool completely.
- Store leftovers in an airtight container at room temperature. If you are planning to freeze the buns or eat them the next day, leave off the salt before baking as it will make the rolls soggy when stored.
Notes
If you do not have a silicone baking mat, you can bake the pretzel buns on parchment paper, but you will need to drain them thoroughly first after the baking soda bath to ensure that when you place the wet bun on the parchment paper it will not stick. You can do this by resting them briefly on a wire rack after the water bath and then carefully transferring to the parchment paper lined baking sheet.
