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Home » Bread

Published: Feb 7, 2022 · Modified: Jan 1, 2023 by Kathy

Pretzel Buns

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A closeup picture of pretzel rolls topped with salt.

Homemade bakery style pretzel buns can easily be made at home. These buns are perfect for burgers, sandwiches or just eating plain.

This recipe makes 12 regular sized buns or 18 mini sized buns.

Pretzel rolls on a baking rack.

Delicious homemade rolls

Baking bread is such a rewarding task and making these homemade pretzel buns is not only rewarding but makes you feel like a professional baker!

These buns have a really nice bite and chewy pretzel texture, similar to a freshly baked pretzel, but the inside is soft and delicious. I love eating them just by themselves, without butter or anything, but they are just as delicious sliced in half and filled with sandwich fixings or your favorite burger.

The secret to making really delicious pretzel rolls is boiling the rolls before baking them. This is the same process you use when you make bagels, but the difference is the addition of baking soda to the boiling water.

The baking soda mimics the lye that is used in professional bakeries, but without all the hassle.

If you enjoy baking bread at home, you'll definitely want to make these pretzel rolls.

Key ingredients

Ingredients for making pretzel buns.
  • Flour - I use regular all-purpose flour
  • Yeast - This recipe uses active dry yeast
  • Baking soda - for adding to the boiling water. The baking soda helps create the pretzel like exterior of the rolls.
  • Coarse salt - for sprinkling on the rolls to make them very pretzel like

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Place warm water in a mixing bowl
  • Sprinkle yeast and sugar on top. Stir just lightly so the yeast is mixed in.
  • Allow mixture to sit for 5 minutes, until it is bubbly
Proofing yeast in a mixing bowl.
Proofed yeast in a mixing bowl.
  • Mix in two cups of the flour, melted butter and salt
  • Continue stirring in flour until dough comes together to form a ball
  • Knead dough for 8-10 minutes until dough is soft and supple
Bread dough in a mixing bowl.
Dough on a dough hook.
  • Form dough into a ball and place in a lightly greased bowl
  • Cover and let rise until doubled - about 1 - 1 ½ hours
Dough in a glass bowl.
Risen dough in a bowl.
  • Divide dough into 12 equal sized pieces and form into rounds. To form rolls, cup your hand over the dough and rotate quickly in a circular motion.
  • Place on a lightly greased piece of parchment paper
  • Cover with a clean towel and let rest for 30 minutes
Forming rolls with a circular motion.
Dough resting on a baking sheet.
  • While the rolls are resting, preheat oven to 415°F and set water with baking soda on a burner and bring to a boil
  • Gently place 2-4 rolls in boiling water. Boil for 30 seconds on each side.
  • Remove with a strainer or large slotted spoon and place back on baking sheet
Boiling rolls in boiling water.
Slicing an X in pretzel rolls.
  • Using a razor blade or a very sharp knife, slice the top of each roll with an X or with two parallel lines
  • Repeat with remaining rolls
  • Sprinkle with coarse salt, if desired
  • Bake in preheated oven for 18-20 minutes
  • Remove from baking sheet and continue cooling a rack
Round balls of dough on a baking sheet.
Cooked pretzel buns on a baking rack.

Recipe tips

  • Don't skip the baking soda bath! - This is what creates the pretzel like exterior on these buns.
  • Do not overcrowd your pot when boiling the buns. Just boil a few at a time.
  • Watch a clock when boiling. Just 30 seconds per side!
  • Score the rolls! After you remove the rolls, make your mark! It needs to go deep enough to score through the skin that was formed from boiling. A razor blade works best, but a very sharp knife will work too. When using a knife, I usually make two parallel lines instead of crossed lines. The knife tends to catch when making the second cut, pulling the cross or X apart.
  • The buns will look dimpled and slightly deflated after boiling. This is normal.
  • Adding the coarse salt is optional. If adding, sprinkle on just before placing in the oven.
    • If freezing or saving the buns to use for later, do not add the salt on top of the buns. The salt dissolves over time and causes the surface of the buns to become wet.
  • When making mini sized buns, reduce cooking time to 12-15 minutes

Recipe Faqs

Can pretzel buns be frozen?

Yes, these buns can be frozen. Do not add the coarse salt on top of the buns. Once the buns are fully cool, place in a single layer in a freezer zip top bag and freeze.

Buns are best used within 30 days.

How long do pretzel buns last?

The buns will last for 3-4 days when stored in an airtight container or bag at room temperature.

Serving suggestions

  • Slice in half and slather with a spicy mustard and layer with ham and cheese
  • Use a basil mayonnaise and add bacon, lettuce and tomato
  • Use as a hamburger bun and fill with your favorite burger
  • Eat plain with a bit of butter or honey butter
Golden rolls on a baking rack.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my homemade bread recipes!

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    Homemade Focaccia Bread
  • A circle of round dinner rolls each with a different finished glaze.
    Bread Glazes
  • A loaf of homemade white bread on a wooden cutting board.
    Homemade White Bread
  • Slices of Cranberry Walnut Bread with swirls of cranberries.
    Cranberry Walnut Bread
Pretzel rolls on a baking rack.

Pretzel Buns

Kathy Berget
Delicious homemade rolls with a pretzel like crust.
5 from 10 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Rising Time 2 hours hrs
Total Time 2 hours hrs 50 minutes mins
Course Bread
Cuisine American
Servings 12 Buns
Calories 185 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Cookie Sheet
  • Cooling Rack
Prevent your screen from going dark

Ingredients
 
 

Dough

  • 1¾ cups water (warm)
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 4 - 4¼ cups flour
  • 3 tablespoons butter (melted and cooled)
  • 1 teaspoon salt

Water Bath

  • 2 quarts water
  • ¼ cup baking soda

Topping

  • 1 teaspoon coarse salt

Instructions
 

  • Place warm water in a mixing bowl
    1¾ cups water
  • Sprinkle yeast and sugar on top. Stir just lightly so the yeast is mixed in. Allow mixture to sit for 5 minutes, until it is bubbly
    2¼ teaspoons active dry yeast, 1 teaspoon sugar
  • Mix in two cups of the flour, melted butter and salt
    4 - 4¼ cups flour, 3 tablespoons butter, 1 teaspoon salt
  • Continue stirring in flour until dough comes together to form a ball. You might not need all the flour.
  • Knead dough for 8-10 minutes until dough is soft and supple
  • Form dough into a large ball and place in a lightly greased bowl. Cover and let rise until doubled - 1 - 1 ½ hours.
  • Gently deflate dough and divide into 12 equal pieces
  • Form each piece into a smooth ball and place on a baking sheet lined with parchment paper that has been lightly sprayed with a nonstick spray
  • Cover with a clean dish towel and allow rolls to rise for 20-30 minutes
  • While rolls are rising, preheat oven to 425°F and set up a pot with water and baking soda. You want the water at a rolling boil when the rolls have risen.
    2 quarts water, ¼ cup baking soda
  • Place 2-4 rolls in the boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on parchment lined baking sheet.
  • Slice each roll with cross marks with a razor or very sharp knife
  • Continue with remaining rolls
  • Sprinkle with coarse salt just before baking, optional
    1 teaspoon coarse salt
  • Bake in preheated 425°F oven for 18-20 minutes
  • Remove rolls from oven and transfer to a baking rack
  • Once buns are completely cool, place in an airtight container and store at room temperature

Notes

  • Don't skip the baking soda bath! - This is what creates the pretzel like exterior on these buns.
  • Do not overcrowd your pot when boiling the buns. Just boil a few at a time.
  • Watch a clock when boiling. Just 30 seconds per side!
  • Score the rolls! After you remove the rolls, make your mark! It needs to go deep enough to score through the skin that was formed from boiling. A razor blade works best, but a very sharp knife will work too. When using a knife, I usually make two parallel lines instead of crossed lines. The knife tends to catch when making the second cut, pulling the cross or X apart.
  • After boiling, the buns will look dimpled and slightly deflated. This is normal.
  • Adding the coarse salt is optional. If adding, sprinkle on just before placing in the oven.
    • If freezing or saving the buns to use for later, do not add the salt on top of the buns. The salt dissolves over time and causes the surface of the buns to become wet.
  • When making mini sized buns, reduce cooking time to 12-15 minutes

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1BunCalories: 185kcalCarbohydrates: 33gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 424mgPotassium: 67mgFiber: 2gSugar: 1gVitamin A: 87IUVitamin C: 1mgCalcium: 14mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. David @ Spiced says

    February 08, 2022 at 5:02 am

    5 stars
    The only problem with this recipe is that I'm pretty sure I would eat all of the rolls before they ever got turned into sandwiches. 🙂 I love this recipe, Kathy! Perfect way to mix things up a bit!

    Reply
    • Kathy says

      February 08, 2022 at 6:18 am

      That's always a bit of a risk! Maybe make a double batch 😉

      Reply
5 from 10 votes (9 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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