As you may know I love making things from scratch. Trying to make hamburger buns seemed like a good idea… instead of messaging Hubby to pick some up on his way home. It makes sense if you’re in my head. There are a lot of different pretzel bun recipes out there, this is our take on it.
Homemade Pretzel Buns
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These taste amazing! I just need to work on my roundness when forming them, but believe me, these are looking better than my first attempt.
What you need:
1-1/2 cup warm water, 110 degrees
2-1/4 teaspoons or 1/4 ounce active dry yeast
2 teaspoons granulated sugar
4-1/4 cups all-purpose or bread flour
2 teaspoons salt
4 tablespoons butter, melted
1/4 cup baking soda
1 egg, lightly beaten
salt for sprinkling, pretzel or kosher
How to make Homemade Pretzel Buns:
But to start, mix together the yeast, water, and sugar. Let it sit for about 5 minutes. It will become fluffy almost, to look at it.
Next add in flour, salt and butter, mix it thoroughly until it balls around the mixers.
In a new bowl, spray it with Pam or similar. Transfer the dough to the grease bowl, cover and leave in a warm place for an hour to rise. I preheat my oven to 350, and place my covered bowl near the vent. I shut the oven off once its preheated.
Once your dough has risen to about double its size, divide into 10 equal pieces and roll them into balls, which is my trickiest part. Cover and let rise for another 30 minutes in a warm place. This recipe is not for a last minute meal.
Preheat your oven to 425. And then in a large stock pot, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda.
Return to heat and continue with a steady boil.
Place 2 – 3 of the rolls at a time in the poaching liquid, seam side down.
Remove with a slotted spoon to the same prepared 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 and then sprinkle each roll with salt.
- 1-1/2 cup warm water, 110 degrees
- 2-1/4 teaspoons or 1/4 ounce active dry yeast
- 2 teaspoons granulated sugar
- 4-1/4 cups all-purpose or bread flour
- 2 teaspoons salt
- 4 tablespoons butter, melted
- 1/4 cup baking soda
- 1 egg, lightly beaten
- salt for sprinkling, pretzel or kosher
- In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.
- Stir and let rest for 5 - 10 minutes or until foamy.
- Add the flour, salt and melted butter.
- Mix until well combined and forms a ball.
- Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
- Line a cookie sheet with parchment paper and set aside.
- Pull dough out of bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each).
- Form each portion into and ball by first pinching the top to the bottom and then rolling in the palm of your hand.
- Place on prepared cookie sheet seam down in a staggered position.
- Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double.
- Preheat oven to 425 degrees and place oven rack in the middle position.
- In a large saucepan, bring 2 quarts of water to a low boil.
- Remove from heat and slowly add the baking soda.
- Return to heat and continue with a steady boil.
- Place 2 - 3 of the rolls at a time in the poaching liquid, seam side down.
- Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
- Remove with a slotted spoon to the same prepared 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 and then sprinkle each roll with salt.
- Using a sharp straight edged knife, cut a "X" shape in the top of each roll.
- Bake for 15 to 20 minutes.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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