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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.

a cooling rack of homemade pretzel buns

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.

If you want a mini no-knead version of this recipe, check out these Air Fryer Pretzel Bites and Air Fryer Pretzel Dogs.

6 photos showing how to make homemade pretzel rolls

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.

homemade pretzel buns cooling on a rack with a dish of butter

Other Homemade Bread Recipes You Will Love:

5 from 2 ratings

Pretzel Bun Recipe

Prep: 2 hours
Cook: 20 minutes
Total: 2 hours 20 minutes
a cooling rack of homemade pretzel rolls
Perfect for a sandwich or homemade hamburger buns, these pretzel rolls are so versatile and delicious.


Bread Dough

Pretzel Buns


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.


Store the 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.


Serving: 1rollCalories: 255kcalCarbohydrates: 45gProtein: 10gFat: 4gSaturated Fat: 0gCholesterol: 0mgSodium: 771mgPotassium: 198mgFiber: 5gSugar: 2gVitamin A: 5IUCalcium: 26mgIron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods, Side Dish
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!


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Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
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  1. These rolls are fantastic! I ended up making them slightly larger than suggested and using them as buns for hamburgers. Soooooo good.5 stars

  2. I cannot wait to make these! Can you verify the changes needed to use all purpose flour? Can I replace all 6 cups or do I need bread flour? Do I delete the wheat gluten and do I make any changes to the baking soda? Any help is appreciated! 🙂

    1. All-purpose works but bread flour will be better if you can get your hands on it. Totally leave out the vital wheat gluten altogether. And the baking soda remains the same!

      Happy baking!

  3. Oh no, suddenly I am only getting part of the article in my inbox every day… is it just me? I know from past experience that I will rarely click on the “More” link to read the rest. I love this blog; I’m so sad!!

    1. Nope, you’re not alone. I noticed it yesterday too. I can tell you the long version if you like, but essentially my blog and the email system are having irreconcilable differences.

      For my blog, I have to put a tag in my posts now so that they don’t take up the entire home page if you’re looking at it on a phone or PC. Basically, I have to direct my site when to cut off the post on the homepage. My email system is taking that as a literal “click here for more” cue and that is how it is displaying it in the emails.

      I’ve been all over the internet and blogging sites in the last 24 hours trying to figure out how to get the two systems to communicate to talk to each other. I’m not finding solutions yet but am continuing to look. My preference is to send the whole post in the body of the email. If I can’t work it out I do hope you’re willing to click the more and keep reading!

      1. I find myself having severe FOMO when it comes to your posts, so I have been compelled to click “More” every single time 🙂 I, too, would prefer the entire post in one e-mail, but I’ll take it however I can get it!

  4. Okay…so I didn’t make the pretzels rolls but this reminded me that I have been wanting to try my hand at homemade bread. So I used your basic bread recipe and it was AWESOME. My son and I just literally ate half a loaf. This was super easy too in the Kitchenaid. Now I know I can make bread so no more buying loafs of bread at the store!

  5. Lindsey, I’m so glad to hear that you had success making it! I’ve given that recipe to lots of friends and family, and everyone has enjoyed it.

    Tip: get yourself a bunch of 9×5 loaf pans (Goodwill is a great resource for this) and then you can make a ton at once to freeze. I made 6-8 loaves at a time so that I’m not baking each weekend.