Pretzel Bun Recipe
This homemade Pretzel Bun Recipe is easy to make and they are oh-so pillowy soft. Perfect for a sandwich or homemade hamburger buns, these pretzel rolls are so versatile and delicious.
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Soft. Salty. Pillowy. Homemade pretzel buns take sandwiches and burgers to an epic level. They’re simple to make and will become a family favorite.
Pro Tips/Recipe Notes
- Don’t rush the initial process when combining the water, honey/sugar, and yeast. Really give it time to develop all the amazing air bubbles possible. This is called a “sponge”, and it is the starting point for making this pretzel bun recipe soft and squishy.
- When you add the baking soda to the boiling water it will foam up and may cause some “splashback” onto your stove. Add the baking soda carefully!
- Store the cooled rolls in an air-tight container at room temperature. Make sure they are 100% cool before storing. Any moisture trapped with the pretzel rolls will render the kosher salt on top mushy.
Other Homemade Bread Recipes You Will Love:
- 100% Whole Wheat Pizza Dough
- Air Fryer Biscuits
- No-Knead Dutch Bread
- Whole Wheat Hamburger Buns
- Red Lobster Cheddar Bay Biscuits From Scratch
- Cheesy Garlic Bread
- Air Fryer Garlic Bread
Pretzel Bun Recipe
- 8 cups water
- 1/2 cup baking soda
- Kosher salt
Making the Dough
- In the bowl of a stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey.
- Add the yeast, and stir to combine.
- Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.
- Add the salt, olive oil, and bread flour to the mixer bowl.
- Using the bread hook on the mixer, mix the dough at mix speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl.
- Remove the dough from the bowl. Drizzle olive oil in the bowl, turn the dough to coat in the oil and cover with a damp towel.
- Allow dough to rise in a warm location until it has doubled in size (1-2 hours). Rising time will depend on the temp in your house.
- Once the dough has doubled, use the bread hook and mix the dough again at mixer speed "2" for about 30 seconds.
- Pinch chunks of dough off (between golf ball and tennis ball size) and roll into a ball.
- Place on baking sheets lined with parchment paper. Let rise for about 45 minutes, or until doubled.
- Preheat oven to 375F.
Making the Pretzel Rolls
- In a large heavy-bottomed saucepan, bring 8 cups of water to a rolling boil.
- Carefully add baking soda to the boiling water (it will foam).
- Place 3 balls of dough into the water, and cook for 30 seconds on each side.
- Using a slotted spoon, remove the dough balls and place back on the baking sheet. Cut an "x" in the top with a sharp knife.
- Sprinkle with kosher salt.
- Bake on the middle rack for 10 minutes, and then rotate the pans in the oven and bake for another 7-10 minutes, or until golden brown.
- Place on wire cooling racks, and allow to fully cool.