Soft Pretzel Buns

Soft pretzel buns bring the cozy feel of a classic pretzel with a shape and texture perfect for burgers or sandwiches. They have a chewy crust with just the right hint of saltiness and a soft, airy inside that makes every bite satisfying. These buns elevate any homemade burger night or sandwich lunch effortlessly.

I made these buns to impress a group of friends for a casual burger night and they quickly became the star of the meal. The chewy crust combined with the soft crumb always wins over the crowd.

Ingredients

• 4 cups all-purpose flour: choose a high-quality brand for consistent rise and texture
• 1 1/2 cups warm water: warm but never hot to activate yeast properly
• 2 1/4 teaspoons active dry yeast: fresh yeast works best for good rise
• 1 tablespoon brown sugar: adds just a touch of sweetness and helps yeast bloom
• 1 1/2 teaspoons salt: balances sweetness and strengthens dough structure
• 2 tablespoons melted butter: enriches the dough for softness
• 1/4 cup baking soda: essential for pretzel crust formation, create a boiling bath for dipping the buns
• Coarse sea salt: strong flavor and eye-catching finish when sprinkled on top
• 1 egg beaten: used as an egg wash to add color and help salt stick

Instructions

Combine Yeast Mixture:

Mix warm water with brown sugar and sprinkle yeast over top. Let it rest for about 5 minutes until frothy and foamy which shows the yeast is active

Form The Dough:

Add melted butter salt and flour to the yeast mixture. Mix and knead by hand or mixer until smooth and elastic, about 8 to 10 minutes. This develops the gluten for a chewy bun

Let Dough Rise:

Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size

Shape The Buns:

Turn the dough out onto a floured surface and divide it into 8 to 10 even pieces. Shape each piece into a smooth round bun

Prepare Baking Soda Bath:

Bring a large pot of water to a boil and carefully add the baking soda. This bath is critical to get the pretzel’s distinctive crust and color

Boil The Buns:

Drop buns into the boiling baking soda water one or two at a time and boil for 30 seconds per side. Use a slotted spoon to remove and place buns on a parchment-lined baking sheet

Egg Wash and Salt:

Brush each bun with beaten egg to give a glossy finish. Score the tops lightly and sprinkle with coarse sea salt for that perfect pretzel look and savory bite

Bake To Perfection:

Bake at 400 degrees Fahrenheit for 18 to 22 minutes until golden brown and crusty. Let cool slightly before eating to lock in softness

I love how the coarse sea salt melts slightly on the warm buns giving a little burst of savory crunch. This recipe brings back memories of sharing fresh pretzels at summer fairs with family but now I can enjoy that magic with homemade buns at home.

Storage Tips

Store cooled buns in a paper bag or loosely wrapped in a clean cloth to keep the crust from softening too much. For longer storage freeze in a ziplock bag for up to 3 months and reheat in the oven to refresh texture.

Ingredient Swaps

You can swap brown sugar for honey for a different sweetness profile but reduce the amount slightly Using bread flour instead of all-purpose flour will give even chewier buns Try smoked salt instead of sea salt for a subtle smoky finish

Serving Ideas

These buns are a great vehicle for classic cheeseburgers pulled pork or even hearty sandwich fillings like grilled vegetables and melted cheese Toast them lightly for some extra crunch before assembling your sandwich Serve with mustard or a tangy sauce to complement the salty crust

The perfect pretzel bun is just a boil away. Enjoy your homemade buns fresh or reheated for a satisfying treat every time.

Frequently Asked Recipe Questions

→ Why boil the buns in baking soda water?

Boiling in baking soda water creates the pretzel's distinct chewy crust and deep brown color by altering the dough's surface before baking.

→ Can I substitute active dry yeast with instant yeast?

Yes, instant yeast can be used but may require adjusting the proofing time slightly since it activates faster.

→ What is the purpose of the egg wash on the buns?

Egg wash helps create a shiny, golden finish and helps coarse salt adhere to the crust.

→ How do I achieve a deeper color on the pretzel buns?

Adding a tablespoon of molasses to the dough enriches the color and enhances the flavor of the crust.

→ What texture should the interior have after baking?

The interior should be soft, airy, and slightly chewy, providing a pleasant contrast to the crust.

→ Can these buns be frozen for later use?

Yes, once fully cooled, wrap the buns tightly and freeze. Thaw at room temperature before reheating.