pretzel buns

A few months ago we took an amazing trip with my parents to Sedona; known as the most beautiful place in the United States. During our trip after a long day filled with spectacular sight seeing we stopped to eat at this fascinating restaurant; Cowboy Club. It was 2 restaurants in one with 2 different menus. Formal dining on one side and casual on the other. Well if you know us, casual was right up our alley. I got the taste for these Pretzel Buns during that visit!

Pretzel Buns, Pretzel Rolls

all purpose flour

bread flour

active dry yeast

salt

sugar

water

butter

butter (greasing bowl)

flour (for dusting)

Cornmeal

baking soda

egg (glaze))

Place 1 1/2 cups water and 2 tablespoons butter in a heat safe bowl and microwave until hot (125°F to 130°F). Set aside.

Combine flours, yeast, salt, and 1 tablespoon sugar in food processor and blend (using dough blade or regular blade). With machine running, gradually pour butter and hot water through feed tube, adding enough liquid to form smooth elastic dough. Process 1 minute to knead.

Grease a large bowl with butter. Add dough to bowl, turn to coat. Cover bowl with plastic wrap, then a towel; let dough rise in a warm draft-free area until doubled in volume, about 1 hour.

Prepare a baking sheet by covering with parchment paper. Set aside.

Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball (about 5 ounces each). Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 1 hour.

Meanwhile: Preheat oven to 375°F. Prepare another baking sheet by covering it in parchment and sprinkling it with cornmeal. Set aside. Prepare and set aside beaten egg.

Bring 8 cups water to boil in an 8 quart pot, . Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with beaten egg. Sprinkle rolls with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to cooling rack and cool 10 minutes. Serve rolls warm or room temperature.

This Bread Machine Pretzel Dough recipe creates soft, chewy buns or rolls perfect for sandwiches or enjoying solo with mustard. The dough is mixed using the bread machine, shaped into rolls, boiled in a baking soda bath, and baked to golden perfection. Dairy-free and versatile, it can also be shaped into classic pretzels.

Bread Machine Pretzel Dough for Buns or Rolls

brown sugar

vegetable oil

salt (table

all-purpose flour

yeast

Add 1 cup + 1 tablespoon water, 1 tablespoon packed light brown sugar, 1 tablespoon vegetable oil, ½ teaspoon salt, 3 cups unbleached all-purpose flour, and 1¼ teaspoon instant yeast to the bread machine pan in the order given. Select the DOUGH cycle, then press START.

DOUGH PREPARATION (Bread Machine)

After starting, lift the lid to check that the paddles are properly engaged and the dough is forming a ball. At 15 minutes, recheck consistency: If it is too wet, Add one tablespoon of flour at a time.If it is too dry, Add one tablespoon of liquid at a time.The dough should stick to the sides briefly, then pull away cleanly. Read more about this surprising secret to success with a bread machine.

Check Dough Consistency

Once the DOUGH cycle is complete (dough will double in size), transfer it to a floured surface (a silicone mat works well for easy cleanup).

Finish Dough Cycle

Preheat your oven to 400˚F (200˚C).

Shape Dough: Divide the dough into 8 equal portions and roll each into a smooth ball (see video).Let the balls rest for 15 minutes while preparing the water bath.

Prepare a water bath:  In a large pot. Add ¼ C soda and 1 T salt to the water and bring to a boil.

Boil Dough: Gently flatten each ball into a flat bun-like shape. Drop buns into the boiling water bath and simmer for 30 seconds per side.Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin.Remove buns with a slotted spoon to a greased baking sheet or silicone mat (to prevent sticking).

SHAPING AND WATER BATH

Slice and Salt:Use a sharp knife, razor blade, or lame to cut an X about ½ inch deep into each bun.Sprinkle with coarse salt.

Bake:Bake at 400˚F (200˚C) for 20-24 minutes, or until the internal temperature reaches 195-200˚F (88-90˚C) on a quick-read thermometer.

Cool and Serve:Transfer buns immediately to a cooling rack. Serve warm, slice for sandwiches, or enjoy on their own.

Best eaten the day you make them. (See post for details on making the day before.)

BAKING

My first time baking pretzels and it was a great success! So pretty and much easier than many of the pretzel recipes I looked into. A wonderful recipe! Thank you!

I love the way you write recipes. I appreciate being able to scale the ingredients right into my bread machine bucket. I like that your weight measurements are accurate. And I really appreciate being given a final temperature. I did add a little bit of barley malt syrup (which I’d read was good for pretzels). I made this recipe as written (except for the barley malt syrup) and they were excellent. I decided to add 1/3 white whole wheat for the second experiment and I liked them even better. I made these for a friend’s 50th birthday dinner. They were a hit. I plan to make some larger for sandwich rolls or burger buns.

WOW! These are great! So easy with the bread machine. I made 6 nice size rolls. I used my mini silicone cake pans. They smelled great baking. I loved it so much, I made cheese filled pretzel bites. Took cheese sticks, cut into 4 pieces, froze them and then wrapped the dough around them. Next I want to make peanut butter filled  and dip the tops in  chocolate. Glad I have friends that will  help me eat these!

Thank you for this wonderful recipe! I made these pretzel buns for the first time yesterday and they turned out fantastic. The taste was amazing. They were everything I could have hoped for.

Please read this fully…I was VERY disappointed…NOT with the recipe, but with my performance.  The dough was PERFECT…the dough balls were PERFECT…the water bath was PERFECT…then I could not find my lame and resorted to a sharp knife.  I deflated the poor little buggers and they turned into pretzel cakes about an inch thick.  😞 BUT I ATE THEM ALL!  LOL Question though…should it let them rise a bit again after smashing them into bun size?  Perhaps that was my error (and my instinct said to let them rise a bit more to fill out.  I will DEFINITELY make these again because the texture is IDENTICAL to those expensive store or bakery bought items!  THANK YOU!!! ❤️

This recipe was super easy to follow and the results were amazing! Pretzel buns always intimidated me but your recipe changed my mind.
*I brushed the tops with melted butter as I pulled them from the oven because... butter 💗

Since having a school aged grandson living with us, lunches have been a problem - how to spice up a lowly sandwich? This recipe did it!  We did ham and cheese and roasted red pepper and spinach. Now need at least two more fillings. But we got rave reviews - so thanks for the recipe.  And very easy to make.  Grandson is currently using this recipe to make pretzels too!

These rolls were so good! I followed the directions as instructed, except substituting whey from straining yogurt for the water. Fresh out the oven, it was delicious eating it plain with its crispy crust. They were also good after they'd cooled with some bread. I will definitely be making these again and trying some of your other bread recipes!

https://content.jwplatform.com/videos/ubdcPiyf.mp4

Make your own pretzel buns in a bread machine for a fun sandwich or eat them alone with a little mustard. Or if you prefer, use the dough to make traditional ballpark pretzels.

Pretzel Dough.mp4

Chewy and salty on the outside and soft on the inside. These homemade pretzel buns are delicious and easy to make. They can be enjoyed on their own or used as a bun for sandwiches or hamburgers.

Pretzel Buns

& 1/4 C warm water

& 1/4 tsp active dry yeast

tsp white sugar

C salted butter (melted and cooled to room temperature)

& 1/2 C all purpose flour (spooned and levelled*)

tsp salt

tbsp vegetable oil (for greasing the bowl)

C baking Soda

water (boiled)

salt (for topping)

In a small measuring cup add warm water, yeast, and sugar. Gently stir and set aside for 10 minutes. This will activate the yeast and you will see and you will see a foam form.

In the bowl of your stand mixer, add in the flour and the salt, mix together.

Add in the activated yeast mixture and salted butter.

Use a dough hook on a stand mixer on low speed or mix by hand until the dough is formed. It should form one cohesive ball that is not sticky and manageable to touch,  and no flour/dough sticking to the sides or bottom of the bowl.

Once dough is formed continue kneading for about another 6-7 minutes. You can tell the dough is kneaded well if it can be stretched well without breaking or you can gently press down on it with your finger and the dough puffs back up.

Remove kneaded dough from bowl and add about 1/2 tbsp of oil to grease the bowl. Once greased add dough back in the bowl. Flip dough over a few times to grease the top of the ball.

Cover with plastic wrap and a kitchen towel and place somewhere warm to rise. Let rise for an hour or until dough has doubled in size.

Making the Pretzel Dough

Once dough has doubled in size gently punch it down, remove from bowl and place on a lightly floured work surface.

Knead the dough by hand for about a minute. Then divide dough into 8 equal sized portions.

Shape each portion into a ball. Do this by pulling at the sides and tucking the access dough underneath. Once the ball is formed place it on the counter with the tucked side down. Cup the dough with both hands and turn the ball in one direction. This will help tighten the shape. Keep doing this for about a minute or until you feel some tension in the dough.

Place formed dough balls on a baking sheet lined with parchment paper. Cover with plastic wrap and a kitchen towel. Let the dough rise while you get the oven preheated and the water ready to boil.

Shaping the Pretzel Buns

Preheat oven to 425F.

In a large pot bring water and baking soda to a boil. You want to use a large pot because the baking soda water makes lots of bubbles.

Once boiled lower in the pretzel buns in two at a time. Boil for 30 seconds then flip the buns and boil the other side for 30 seconds. Remove the buns and place on the parchment paper.

Once removed, use a sharp knife score an X patter on the top of each boiled bun and generously sprinkle with course sea salt.  Continue these two steps with all the buns.

Bake for 20-22 minutes or until bread is a deep brown colour. Let buns cool on the pan a little before enjoying.

Boiling the Pretzels

We always buy pretzel buns from the store, but these were way better! So easy and so so good! I made 6 buns instead of 8

So excited about this recipe, as Sprouts recently discontinued their pretzel buns ☹️ These are delicious, way better than any store bought bun and relatively easy to make, just several steps. I will make these regularly now! I may make them into 6 buns next time though, as they are a little small for the burger!!

These were amazing. I didn’t eat them all so we froze the rest-i didn’t salt them beforehand. They’ve kept great! And tasted the exact same after defrosting

These are soooo good! They came out beautifully and taste even better! Great recipe

Was absolutely perfect directions were great

I made these today and they were perfect. SO soft and fluffy with that slightly chewy salty crust. So pleased with how they turned out. I'm going to use them for some crispy chicken burgers but I've already eaten two on their own they're that good. So easy to make and I actually had a lot of fun with this one. Thank you so much, will definitely come back to this recipe again.

An instant hit with the family. I’ve used them for breakfast sandwiches and hamburger buns. Yum!!! Easy to make. The grandkids loved rolling the dough to balls, boiling, and sprinkling. A new family favorite.

They turned out great! I have a smaller oven so they did finish in half the time but were fluffy and a perfectly browned. I wish I could add a picture here for everyone to see - they are truly beginner friendly and easy to whip up on a Sunday afternoon.

We wanted to make burgers and didn't want store-bought buns, so we googled a pretzel bun recipe. Don't think we're ever going to buy buns again—the results were excellent.

Love the recipe.  SOOO delicious.  I used one to create a cheeseburger.  Bookmarking this. I brushed the buns with egg wash before sprinkling salt and baking. Tastes like a pretzel.

Made this recipe several times I recommend it very easy. Taste is amazing.

Finally found a good recipe for pretzel buns! I shared it with three people already! Excellent recipe! Thank you!!

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Top 3 pretzel buns recipes from across the web

The most viewed pretzel buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pretzel Buns, Pretzel Rolls

Bread Machine Pretzel Dough for Bun...

Pretzel Buns

The most viewed pretzel buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine