Pretzel Buns

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      Tessa’s Recipe Overview

      Flavor: The quick baking soda dip delivers that signature pretzel flavor that you adore.

      Texture: Crisp on the surface with a fluffy, chewy inside.

      Simplicity: Surprisingly easy yet extremely gratifying.

      Why this recipe is a favorite: It’s an excellent way to bring a gourmet, bakery-style flair to any barbecue, game night, or Oktoberfest gathering.

      Say goodbye to plain, unexciting store-bought buns. These salty, chewy pretzel rolls will be the highlight. Whether you pair them with pulled pork, mini burgers, veggie patties, or even a breakfast sandwich, these buns are exactly what you need.

      I assure you, they’re remarkably easy to prepare. While there are a few steps and two fairly short rising periods, you can easily complete this from start to finish during a leisurely afternoon. This is one of those delightful recipes that transforms everyday ingredients into something extraordinary.

      Alternatively, you can follow my make-ahead instructions to prepare these before the Super Bowl or any other special event.

      Recipe Ingredients

      Butter: A small amount to enhance the flavor and richness of the buns. You can also set aside a bit of extra butter for melting and brushing over the freshly baked rolls.

      Instant Yeast: This ingredient shortens the rising time, but if you only have active dry yeast, you can substitute it at a 1:1 ratio, anticipating about 20% longer for rising time.

      Brown Sugar: Just a tablespoon to introduce a subtle sweetness, balance the alkaline taste of the baking soda bath, and encourage browning. Barley malt syrup (more traditional), regular white sugar, or honey can also be used if necessary.

      Warm Water (Important Note!): To effectively activate the instant yeast, the water must be approximately 120°F. If it’s too cool, the dough will take longer to rise; if too hot (140°F), it will kill the yeast. Essentially, it should feel pleasantly warm.

      All-Purpose Flour: This recipe has been successfully tested with both bleached Gold Medal All-Purpose Flour and unbleached King Arthur All-Purpose Flour.

      Note: If the humidity exceeds 65% where you live, you may need to add an additional 2 tablespoons of flour to achieve a smooth, elastic dough that doesn’t stick to the bowl. Be cautious about adding too much extra flour; otherwise, your buns may turn out heavy and dry.

      Salt: Fine salt (I prefer sea salt, but table salt is also suitable) is included in the dough for flavor and because it plays a crucial role in tightening the gluten structure (the framework of the bread) and softening the final buns. For topping, I use pretzel salt ordered from Amazon, but coarse sea salt can be substituted as well.

      Baking Soda: There’s no baking soda in the dough itself; instead, the shaped and risen rolls are submerged in a baking soda solution. More details on this below.

      How to Prepare Pretzel Buns (Step-by-Step)

      1. Prepare the Dough: In the bowl of a stand mixer equipped with a dough hook, mix all the ingredients and knead until a smooth and elastic dough forms. Hand kneading is also an option, but it requires more effort!

      2. First Rise: Place the dough in a greased bowl, turning to coat, and cover tightly with plastic wrap. Allow it to rise in a warm spot until it doubles in size, about 1 hour. The dough is ready when a finger pressed into it leaves a mark that doesn’t spring back.

      3. Divide: Split the dough into 12 equal portions (a kitchen scale is helpful for precision).

      4. Shape: Form each piece into a smooth ball by pinching and pulling the dough flaps together into a central seam.

      5. Prepare bath: Bring 6 cups of water to a boil, then carefully and slowly stir in the baking soda. Be cautious, as it will foam up quickly.

      6. Dip pretzels: Submerge each piece a few at a time in the bath for about 15 seconds per side. Place them on a baking sheet lined with greased parchment or a silicone mat.

      7. Score: Use a small sharp knife to create a crisscross in the center of each bun, about ¼-inch deep, to encourage expansion during baking.

      8. Salt: Immediately sprinkle pretzel salt or coarse salt on the buns while they’re still wet. If you delay, the salt won’t adhere properly.

      9. Bake: Bake at 400°F for 15 to 16 minutes, or until they are deeply golden brown.

      10. Serve: These buns are best the day they are baked. Storage options are described below!

      A Touch of Science

      Storage & Make Ahead

      Enjoy warm or at room temperature on the same day the pretzels are baked. Pretzel buns that are