Soft Pretzel Buns
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Tailgating Snacks Month is so much fun around my house! We’re talking about all these super yummy ideas, and my husband is really getting into all these snacks! (I guess that’s not really a big surprise! I mean, who doesn’t love a tasty snack!)
How will you eat your Pretzel Buns?
These Soft Pretzel Buns are not only super delicious, but they’re versatile. Eat them as fun dinner rolls with some soup or stew. Eat them as a tailgating snack while watching the game. Or, eat them as hamburger buns for your next burger (that’s a little hint as what I’ll do with them next).
Check out my recipe for Corn Fritter Sliders with Avocado on Pretzel Buns here.
Make them in a bread machine if you want
They’re really easy to make, especially if you have a bread machine. Just toss in all your wet ingredients into the bread machine, followed by the dry ingredients, ending with the yeast.
Then, let the machine do all the kneading and rising for you.
Also, here’s a great tip from a friend of mine: The machine helps keep cat fur out of the dough, because it has a closed top. So, if you have fur babies, the bread machine is a great way to go! (thanks Kat, for the tip!)
The other piece of baking equipment that I highly recommend is a Siplat. They make it so you don’t have to oil or butter your baking sheet, and they’re reusable, so no trash build-up!
I have a small jar with pretzel salt in my cupboard. I used to buy those frozen soft pretzels that you bake up yourself, and they always come with a packet of pretzel salt.
I never want my pretzels as salty as they seem to think people want, so I never used the full packet. Over the years I saved the salt in a jar and now I have a nice little stash of the granules.
If you don’t have pretzel salt already, Amazon sells it: pretzel salt. Or, I bet a well-stocked grocery store might carry it (just look on the bottom shelf).
These soft pretzel buns are super fun and impressive. You just want to grab one and nosh on it!
Happy Tailgating Snacks Month!
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Soft Pretzel Buns Recipe
Soft Pretzel Buns
- 1 ½ cup warm water 110°F
- 2 ¼ teaspoons active dry yeast not instant rise yeast
- 2 teaspoons sugar
- 4 ½ cups unbleached all-purpose flour
- 2 teaspoons Kosher salt
- 4 tablespoons unsalted butter melted
- ¼ cups baking soda
- 1 egg lightly beaten
- Pretzel salt for sprinkling
- In the bowl of a stand mixer fitted with the dough hook attachment, add the water, yeast, and sugar. Stir and let rest 5-10 minutes, until frothy.
- Add the flour, salt, and melted butter, and mix using the dough hook, until combined well. Cover with plastic wrap, and allow the dough to rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it onto a clean, lightly floured surface.
- Line a large sheet pan with parchment paper or a silpat, and set aside. Cut the dough in quarters, then, cut each quarter in thirds, making 12 pieces.
- Take a piece of dough and form a ball; smooth ball by pulling the sides to the center and pinching the bottom to seal.
- Place the ball, pinched side down on the prepared baking sheet, with 1-inch between each roll. Cover dough balls with a clean cotton towel, and allow to rest in a warm place for 30 minutes until they rise & double in side.
- Place the oven rack in the middle position, and preheat oven to 425° F.
- In a large saucepan, bring 2 quarts of water to a low boil. Slowly and carefully add the baking soda, making sure that it doesn’t boil over as you add the baking soda to the water. Lower the heat to a simmer.
- Place 2-3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds. Carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the lined sheet pan, seam side down. Repeat with the remaining rolls.
- Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely. Sprinkle each roll with pretzel salt. Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll. Bake the rolls for 15-20 minutes.