Get ready for some fluffy goodness with these soft pretzel buns! They’re warm, chewy, and have that fun salty twist that makes them so tasty.
These buns are perfect for sandwiches or just with a bit of mustard. I could snack on them all day! 🥨 Making them is a breeze, too—just knead, shape, and bake!
Key Ingredients & Substitutions
Warm Water: Use water that’s around 110-115°F to activate the yeast. If you don’t have a thermometer, it should feel warm to the touch but not hot. For a different flavor, you can substitute part of the water with milk.
Active Dry Yeast: This is essential for the dough to rise. If you have instant yeast, you can use that too, and skip the activation step! Just mix it directly with the dry ingredients.
All-purpose Flour: This is the base of the buns. If you need a gluten-free option, look for a gluten-free flour blend that’s designed for baking, but the texture might change slightly.
Coarse Pretzel Salt: This gives those perfect crunchy bites. You can use coarse sea salt instead if you can’t find pretzel salt. For a fun twist, try adding everything bagel seasoning on top before baking!
What’s the Best Way to Shape and Boil Pretzel Buns?
Shaping and boiling the buns are key steps for that classic pretzel texture. Here’s a simple way to do it:
- Once the dough has risen, punch it down gently to release air. Divide it into 8 equal pieces; a kitchen scale makes this easy.
- Roll each piece into a smooth ball. Use your palms against a clean surface for a nice round shape.
- The boiling step is crucial! Drop each shaped bun into the baking soda bath for just 30 seconds. This bath gives the pretzels their distinctive flavor and brown crust.
- Be careful when transferring them out; a slotted spoon helps to drain excess water before placing them on the baking sheet.
This simple process creates those delicious, chewy pretzel buns we love! Enjoy your baking! 🥨
Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (110-115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water (for egg wash)
- Coarse pretzel salt (or coarse sea salt), for sprinkling
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes, including preparation, rising, and baking time. Most of that time is just letting the dough rise, so you can relax while you wait!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently to mix and let it sit for about 5 minutes. It should become foamy, indicating that the yeast is alive and ready to work!
2. Make the Dough:
Add the flour, salt, and melted butter to the yeast mixture. Mix everything together until a dough starts to form. You can use a spoon or your hands for this. Get ready for some fun, messy kneading ahead!
3. Knead the Dough:
Transfer the dough to a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use a dough hook and knead on medium speed for around 5 minutes instead.
4. First Rise:
Place the dough in a greased bowl. Cover it with a damp towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is the time to relax a bit!
5. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C) and line your baking sheets with parchment paper to keep those buns from sticking.
6. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This bath is what gives the buns their unique pretzel flavor and color!
7. Shape the Buns:
Once the dough has risen, punch it down gently to remove the air. Divide it into 8 equal pieces and roll each piece into a smooth ball. This is where you can let your creativity shine!
8. Boil the Buns:
Carefully drop each dough ball into the boiling baking soda bath for 30 seconds. Use a slotted spoon to gently remove them and place them on the prepared baking sheet. Be careful with this step! The dough is delicate.
9. Score and Apply Egg Wash:
Lightly score the tops of the buns with a sharp knife, making a cross or X. Then brush each bun with the egg wash and sprinkle on the coarse pretzel salt for that classic touch!
10. Bake:
Bake the buns in the oven for 12-15 minutes until they are deeply golden brown. Your kitchen will smell amazing, I promise!
11. Cool and Serve:
Let the buns cool on a wire rack for a few minutes before serving. They are perfect warm and can be used as sandwich buns or enjoyed on their own!
These soft pretzel buns have a chewy crust, a tender interior, and just the right salty finish that makes them utterly delicious! Enjoy your homemade treat! 🥨
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! If using instant yeast, you can skip the activation step. Simply mix it directly with the dry ingredients before adding the wet ingredients.
How Do I Store Leftover Pretzel Buns?
Store leftover buns in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, wrap them tightly in plastic wrap and freeze them for up to 2 months. Thaw at room temperature when ready to eat!
What If I Don’t Have Baking Soda for the Bath?
If you’re out of baking soda, you can use a mixture of boiling water and baking powder, although this will slightly change the flavor and color. Make sure to use a higher amount of baking powder to achieve a similar effect.
Can I Add Seasonings to the Dough?
Absolutely! Feel free to incorporate seasonings like garlic powder, onion powder, or even herbs into the dough for a flavorful twist. Just be mindful of the salt content in your additions!
