These soft pretzel buns are warm and chewy with a delicious golden-brown crust. Perfect for sandwiches or just enjoying with some mustard!
Honestly, there’s nothing like the smell of fresh pretzel buns baking in the oven. They make any meal feel special! I love using them for burgers—so tasty!
Key Ingredients & Substitutions
Warm Water: The water needs to be warm to activate the yeast. If you don’t have a thermometer, aim for water that feels warm but not hot to your wrist. Remember, too hot can kill the yeast!
Active Dry Yeast: This is essential for making the dough rise. If you have instant yeast, you can use that instead without altering the recipe. Just skip the proofing step with water and sugar.
All-Purpose Flour: While this is the go-to flour, bread flour can give your pretzel buns an even chewier texture. It’s a great substitute if you have it on hand!
Kosher Salt: This salt helps flavor the dough. If you’re using regular table salt, reduce the amount slightly since it’s more concentrated.
Baking Soda: This is used in boiling the dough to create that classic pretzel crust. Don’t skip this step for that authentic pretzel taste!
How Do You Shape Soft Pretzel Buns Properly?
Shaping the dough balls well ensures even baking and a nice round finish. Here’s how to do it right:
- After dividing the dough, take each piece and tuck the edges under to form a ball. This creates tension on the outside, resulting in a better shape.
- Roll the dough in your hands or on the countertop to smooth it out.
- Let the shaped buns rest for a few minutes before boiling. This helps them hold their shape better.
With these tips, your soft pretzel buns will come out perfectly! Don’t forget to enjoy them warm for the best experience.
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 cups water
- 1/4 cup baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse pretzel salt or kosher salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes in total. You’ll spend approximately 15 minutes prepping and mixing, 1 hour letting the dough rise, and then 30 minutes baking and cooling. In no time, you’ll have delicious soft pretzel buns ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large bowl, mix the warm water, active dry yeast, and sugar together. Stir gently and let this sit for about 5 minutes until it becomes foamy. This means the yeast is activated and ready to work its magic!
2. Make the Dough:
Add the all-purpose flour and kosher salt to the yeast mixture. Use a stand mixer with a dough hook or mix by hand until you have a smooth, elastic dough. This should take about 4-5 minutes on medium speed.
3. Let the Dough Rise:
Lightly oil a clean bowl and transfer the dough into it. Cover the bowl with plastic wrap or a damp towel. Place it in a warm spot and let it rise until the dough has doubled in size. This usually takes about 1 hour.
4. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. Get everything ready for baking!
5. Boil the Dough:
In a large pot, bring 4 cups of water to a rolling boil and add the baking soda. Carefully drop 2-3 dough balls at a time into the boiling water. Let them boil for about 30 seconds, then use a slotted spoon to remove them and place them onto the prepared baking sheets.
6. Shape the Buns:
For that signature pretzel look, take a sharp knife and cut an X about 1/2-inch deep into the top of each bun. This helps them expand nicely while baking.
7. Egg Wash and Salt:
Brush each bun with the egg wash and then sprinkle them generously with coarse pretzel salt or kosher salt. This gives them extra flavor and crunch.
8. Bake:
Place the baking sheets in the preheated oven and bake the buns for 12-15 minutes, or until they turn a deep golden brown. Your kitchen will smell amazing by this point!
9. Let Cool and Serve:
Once baked, remove the pretzel buns from the oven and let them cool for a few minutes on a wire rack. Enjoy them warm as sandwich buns or simply with mustard or your favorite dips!
These soft pretzel buns boast a chewy, buttery crust and a tender interior that’s perfect for any meal. Happy baking!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! If you’re using instant yeast, there’s no need to proof it in water first. Just mix it directly with the flour and salt, and then follow the rest of the recipe as usual!
How Do I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make This Dough Ahead of Time?
Absolutely! You can make the dough in advance. After the first rise, punch it down and cover it tightly in the fridge for up to 24 hours. When you’re ready to bake, let it come to room temperature and then proceed with boiling and baking as directed.
What Can I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it may be that the yeast is inactive. Make sure your water is at the correct temperature (not too hot or cold) when activating the yeast. If the dough still doesn’t rise, you may need to start over with fresh yeast. Always check the expiration date of your yeast, too!
