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Soft Pretzel Buns

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Soft Pretzel Buns

 

Soft Pretzel Buns | Life Currents http://LifeCurrents.dw2.net

 

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If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.

If you have any questions about how to make this recipe, or if you try them, please come back and leave a comment below letting us know how it goes.

 

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.

 

Soft Pretzel Buns | Life Currents http://LifeCurrents.dw2.net

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!

 

Soft Pretzel Buns | Life Currents http://LifeCurrents.dw2.net

Pretzel Salt

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).

 

October is Tailgating Snacks Month on Life Currents

 

These soft pretzel buns are super fun and impressive. You just want to grab one and nosh on it!

Happy Tailgating Snacks Month!

 

If you like seeing my recipes, connect with me on your favorite social media channel for recipes, photos, and much, much more:

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And find my shop on Amazon for recommendations on cool tools

 

Soft Pretzel Buns Recipe

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).
5 from 1 vote
Print

Soft Pretzel Buns

Delicious soft pretzel buns - great on their own, for burgers, sliders, anything!

Course Appetizer
Cuisine American
Keyword buns, pretzel
Prep Time 1 hour 50 minutes
Cook Time 20 minutes
Servings 12
Calories 219 kcal
Author Debi

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Take a piece of dough and form a ball; smooth ball by pulling the sides to the center and pinching the bottom to seal.

  5. 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.

  6. Place the oven rack in the middle position, and preheat oven to 425° F.

  7. 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.

  8. 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.

  9. 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.

Recipe Notes

Pretzel Buns can also be made in a bread machine. Add all wet ingredients to the bowl of the machine. Add dry ingredients to top, finishing with yeast. Set machine to dough setting, and start. Once machine is done, remove dough from machine, continue with step 3.

Adapted from My Life as a Mrs.

Nutrition Facts
Soft Pretzel Buns
Amount Per Serving
Calories 219 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 1080mg 45%
Potassium 76mg 2%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Protein 6g 12%
Vitamin A 2.7%
Calcium 1.1%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  4. This is something I never would’ve thought to make myself at home. I love it though and will definitely be trying it!

  10. mmmmm! Yummy! I would love to have a bread machine. I wonder if my husband would let me have another kitchen gadget?

  22. These are beautiful — they really look good! Your kitchen must smell so good when they are baking! I’ve only had store bought…I am sure these are so much better!

  27. Debi, these are just beautiful!!! I LOVE soft pretzels but I’ve never attempted to make them at home. Love the idea of the bun–so much more multi-purpose. That pretzel salt on top? OMG. I’m a salt fanatic!

  32. I adore pretzel buns – they are one of my favourite kinds of bread! These look so good! I was so pleased to see the bread machine option too, Debi. Pinned and shared. Thank you for being a part of the Hearth and Soul Hop.

  33. Just an FYI if you’re using a bread machine DO NOT add ALL wet and dry ingredients. Leave out the egg and the baking soda. I’ve already messed up my dough and had to start over twice. -_- Should have read all the way through the instructions first.

  34. I made your pretzel buns today my husband loves pretzel anything. We are going to use them for French dip sandwiches so excited. According to my husband it only makes 11 tho cuz I ate one before he got home 🙂

  35. Kayla, that’s awesome! Thanks so much! It’s been a long time since I’ve made these, and I think I need to make them again! Thanks so much for taking the time to write me such a wonderful comment.

  36. I just made this today (first attempt at pretzel buns) and they turned out SOOOO GOOOOD! Although step 2 in the instructions say to mix until combined then cover, I kneaded for about 15 min. I’m pretty novice at bread making still but I feel like that’s pretty crucial for a good turnout? Also I chose to make 6 buns instead of 12 and they turned out perfect size for my hamburgers! Thank you for this recipe, it is definitely going in my cookbook!

  37. Make these vegan by using vegan butter and replacing egg wash with a bush of melted coconut oil.

  38. I am currently making theseand I’m excited! It took a while for the dough to come together and I had to add a little more moisture, but they’re looking about ready to poach! Thanks for sharing! I use a stand mixer or my own two hands, and the reward is always there. Scratch it the BEST!

    Moose burgers tomorrow!

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