Pretzel Burger Buns
Homemade Pretzel Burger Buns are chewy rolls with a golden-brown pretzel crust and soft interiors. These buns make delicious savory burgers and sandwiches that the entire family will love!
Homemade Pretzel Buns
I’ve always been a pretzel girl, whether or not it’s pretzel twists out of a snack bag or soft pretzels at ballgames. We also love making homemade recipes including Homemade Pretzel Bites and Pretzel Dogs.
It’s time to make a pretzel bun recipe to share with y’all. This one is perfect for burgers and sandwiches which is totally my jam. I hope you love it too!
Why This Recipe Works:
- SIMPLE TO MAKE – These require just seven ingredients plus an egg wash and a butter topping. All of these simple ingredients are pantry staples that you can keep on hand at all times.
- CHEWY TEXTURE – We enjoy the chewy texture that this recipe provides – a chewy exterior and soft interior.
- DELICIOUS PRETZEL FLAVOR – The boiling process results in a delicious pretzel flavor that we can’t resist. These buns freeze well too!
Ingredients Used:
This recipe uses mostly pantry ingredients.
- Yeast – I use active dry yeast. Red Star is my preferred brand.
- Sugar – Just a bit to help activate the yeast.
- Whole Milk – You’ll need to use warm milk heated to between 100-110 degrees f.
- Butter – Use melted unsalted butter.
- Honey – We’re using a little bit of honey for sweetener. You could use brown sugar instead if desired.
- Salt – Kosher salt is what I use in most of my cooking and baking.
- Flour – We’re using bread flour for a chewy texture.
- For boiling – I used a combo of eight cups of water and eight tablespoons of baking soda.
- An Egg Wash – We add an egg wash to the boiled pretzel buns.
- For Topping – After the pretzel rolls come out of the oven, you’ll want to brush with butter and add kosher salt.
How to make Homemade Soft Pretzel Rolls:
Step 1
Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm milk. Use a spatula to stir. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
Step 2
Continue adding ingredients. Add the melted butter and honey and stir again with a spatula.
Step 3
Add flour to desired consistency. Attach dough hook to the mixer and add half of the flour and the salt. Start the mixer on low speed and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be quite firm and just a tad sticky.
Step 4
Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl and cover it with a clean dishtowel. Place the bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 45 minutes, depending on the temperature of your house and where you live.
Step 5
Shape pretzel buns. Use a clean working surface or baking mat, and spread a bit of oil on it. Divide the dough into ten equal sections and then form them into smooth round shapes. Place a towel on pans and let rest for another 30 minutes.
Step 6
Prep. Preheat your oven to 400 degrees. Prep two sheet pans with parchment paper.
Add water and baking soda to a large pot. Bring to a boil.
Step 7
Boil rolls in a baking soda bath. Gently place 2-3 rolls in the boiling water for 30 seconds and then flip for another 30 seconds. Then remove the dough with a slotted spoon shaking off excess water as you go. Place on prepared pans and repeat for all the rolls.
Step 8
Add egg wash. Use a pastry brush to add egg wash to the pretzel buns. Then use scissors (or a sharp knife) to cut an X on the top of each bun.
Step 9
Bake. Bake rolls in a preheated 400-degree oven, until done, approximately 15 minutes, or until nice and golden brown. Immediately brush the top of the buns with softened butter and add a touch of coarse salt.
Step 10
Cool. Transfer baked buns to a wire rack to cool completely.
Storing and Freezing:
- Store pretzel buns in a ziplock bag on your countertop for 2-3 days.
- Freeze rolls for up to three months. I recommend wrapping individual rolls in plastic wrap and placing in freezer bags.
How to serve Pretzel Buns:
We enjoy using these delicious buns in so many ways. Try one of the following.
- BURGERS – Try our Lamb Feta Burgers, Goat Cheese Burgers, or Green Chile Turkey Burgers.
- SANDWICHES – We love these with classic deli meats and cheeses. Or you could follow our Italian Grinder Sandwich recipe (a favorite here!).
- Use this recipe to make hot dog buns or smaller dinner rolls.
Recipe FAQs:
Boiling the pretzel rolls in water and baking soda makes this recipe’s magic happen. It gives the dough the proper chewy outer texture and makes them brown up nicely.
Brush the buns with an egg wash before baking and add melted butter and a sprinkle of salt to the finished buns.
Yes, you can substitute instant yeast for active dry yeast. Use the same quantity, but you can skip the proofing step and mix it directly with the dry ingredients.
Yes, bread flour is a high-gluten flour that helps to achieve a chewy texture. I don’t recommend any other type of flour (including all-purpose flour).
Rising allows the yeast to ferment, producing carbon dioxide for a light texture. Let the dough rise until it doubles in size, depending on many factors including climate and temperature in your house.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pretzel Burger Buns
Ingredients
- 1 Tablespoon active dry yeast
- 1 teaspoon sugar
- 1 ½ cups whole milk (360 grams) – warmed to 100-110 degrees f
- 1 Tablespoon honey
- 2 Tablespoons unsalted butter – melted
- 2 teaspoons kosher salt
- 4 ¼ cups bread flour (553 grams) – more or less, to desired consistency
- egg wash
- butter and salt – for topping
To boil:
- 8 cups water
- 1/3 cup baking soda
Instructions
- Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm milk. Use a spatula to stir. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
- Continue adding ingredients. Add the melted butter and honey and stir again with a spatula.
- Add flour to desired consistency. Attach dough hook to the mixer and add half of the flour and the salt. Start the mixer on low speed and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a firm dough consistency. This dough should NOT be sticky. It should be very firm.
- Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl and cover it with a clean dishtowel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size, about 45 minutes, depending on the temperature of your house and where you live.
- Shape pretzel buns. Use a clean working surface or baking mat, and spread a bit of oil on it. Divide the dough into ten equal sections and then form them into smooth round shapes. Place a towel on pans and let rest for another 30 minutes.
- Prep. Preheat your oven to 400 degrees. Prep two sheet pans with parchment paper. Add water and baking soda to a large pot. Bring to a boil.
- Boil rolls. Gently place 2-3 rolls in the boiling water for 30 seconds and then flip for another 30 seconds. Then remove the dough with a slotted spoon shaking off excess water as you go. Place on prepared pans and repeat for all the rolls.
- Add egg wash. Use a pastry brush to add egg wash to the pretzel buns. Then use a scissors to cut an X in the middle of each bun.
- Bake. Bake rolls in a preheated 400-degree oven, until done, approximately 15 minutes, or until nice and golden brown. Immediately brush with softened butter, and add a touch more kosher salt, if desired.
- Cool. Transfer baked buns to a wire rack to cool completely.
Notes
- Store pretzel buns in a ziplock bag on your countertop for 2-3 days.
- Freeze rolls for up to three months. I recommend wrapping individual rolls in plastic wrap and placing in freezer bags.
- BURGERS – Try our Lamb Feta Burgers, Goat Cheese Burgers, or Green Chile Turkey Burgers.
- SANDWICHES – We love these with classic deli meats and cheeses. Or you could follow our Italian Grinder Sandwich recipe (a favorite here!).
- Use this recipe to make hot dog buns or smaller dinner rolls.
Soft on the outside. Chewy on the inside!
Exactly!