Pretzel Sandwich Buns Recipe
This Pretzel Sandwich Buns Recipe creates buns that are irresistibly soft and fluffy on the inside with a perfectly chewy, golden-brown crust and classic salty finish. Ideal for burgers or sandwiches, they deliver authentic pretzel flavor with bakery-quality results straight from your oven!
Homemade Pretzel Buns
I’ve always been a pretzel girl – whether it’s salty twists straight from a snack bag or a warm, soft pretzel at a ballgame. So after eating the best sandwich on a pretzel bun while on vacation, I knew I MUST recreate it at home. Because if I love it, I know that you will too!
These pretzel buns are pretty versatile. You can use them for deli sandwiches, tuna melts, burger patties, or eat them plain with a shmear of butter. So good!
Other delicious pretzel recipes include our Homemade Pretzel Bites and Pretzel Dogs.
Why This Recipe Works:
- SIMPLE TO MAKE – These require just six 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.
- Water – You’ll need to use warm water heated to between 105-110 degrees F.
- Butter – Use melted unsalted butter.
- 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 one half cup of of baking soda.
- An Egg Wash – We add an egg wash and a sprinkle of salt to the boiled pretzel buns.
- For Topping – After the pretzel rolls come out of the oven, you’ll want to brush with butter for a shiny finish.
How to make Homemade Soft Pretzel Buns:
Step 1
Activate the yeast. In the bowl of a large standing mixer, combine the yeast, brown sugar, and warm water (warmed to between 105-110 degrees F). 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
Add butter. Add the melted butter 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 bit 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 12 equal sections and then form them into smooth round shapes. Place each round on individual squares of parchment paper (to make it easier to add them to the baking soda bath). Let rest while you prepare the baking soda bath.
NOTE: For this recipe, each dough round was about 100 grams. I find that using a digital thermometer helps to keep the rolls somewhat even in size.
Step 6
Prep. Preheat your oven to 425 degrees. Prep two sheet pans with parchment paper. Add water and baking soda to a large pot. Bring to a rolling boil.
Step 7
Boil rolls in a baking soda bath. Gently place two rolls in the simmering water for 40 seconds, turning the buns over halfway through or just make sure both sides are being submerged. Then remove the dough with a slotted spoon shaking off excess water as you go. (I use paper towel to gently pat the rolls dry.) Place on prepared pans (smooth-side up) and repeat for all the rolls.
NOTE: It’s important to use a timer when boiling the buns. If you keep the buns in the baking soda bath for too long, they can taste metallic.
Step 8
Add egg wash. Use a pastry brush to brush each pretzel bun with the egg wash and a sprinkle of kosher salt. Then use a sharp knife to slash the tops of the buns.
Step 9
Bake. Bake rolls in preheated 425-degree oven until done, approximately 15 minutes, or until nice and golden brown. Immediately brush the top of the buns with softened butter.
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 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.
Other Sandwich Bun Recipes:
The following are other delicious buns and roll recipes. You can also use other bread recipes to make sandwich recipes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pretzel Sandwich Buns Recipe
Ingredients
- 1 Tablespoon active dry yeast (9 grams)
- 3 Tablespoons light brown sugar (41 grams)
- 2 cups warm water (472 grams)
- 1/4 cup unsalted butter (57 grams) – melted
- 2 teaspoons kosher salt (12 grams)
- 5 ¼ cups bread flour (682 grams) – more or less, to desired consistency
- egg wash and salt
- butter – for topping
To boil:
- 8 cups water
- 1/2 cup baking soda
Instructions
- Activate the yeast. In the bowl of a large standing mixer, combine the yeast, brown sugar, and warm water (warmed to between 105-110 degrees F). 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. 1 Tablespoon active dry yeast (9 grams), 3 Tablespoons light brown sugar (41 grams), 2 cups warm water (472 grams)
- Add butter. Add the melted butter and stir again with a spatula.1/4 cup unsalted butter (57 grams)
- 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 bit sticky.5 ¼ cups bread flour (682 grams), 2 teaspoons kosher salt (12 grams)
- 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.
- Shape pretzel buns. Use a clean working surface or baking mat, and spread a bit of oil on it. Divide the dough into 12 equal sections and then form them into smooth round shapes. Place each round on individual squares of parchment paper (to make it easier to add them to the baking soda bath). Let rest while you prepare the baking soda bath.NOTE: For this recipe, each dough round was about 100 grams. I find that using a digital thermometer helps to keep the rolls somewhat even in size.
- Prep. Preheat your oven to 425 degrees. Prep two sheet pans with parchment paper. Add water and baking soda to a large pot. Bring to a rolling boil.8 cups water, 1/2 cup baking soda
- Boil rolls in a baking soda bath. Gently place two rolls in the simmering water for 40 seconds, turning the buns over halfway through or just make sure both sides are being submerged. Then remove the dough with a slotted spoon shaking off excess water as you go. (I use paper towel to gently pat the rolls dry.) Place on prepared pans (smooth-side up) and repeat for all the rolls.NOTE: It’s important to use a timer when boiling the buns. If you keep the buns in the baking soda bath for too long, they can taste metallic.
- Add egg wash. Use a pastry brush to brush each pretzel bun with the egg wash. Add a sprinkle of kosher salt. Then use a sharp knife to slash the tops of the buns.egg wash and salt
- Bake. Bake rolls in preheated 425-degree oven until done, approximately 15 minutes, or until nice and golden brown. Immediately brush the top of the buns with softened butter.butter
- 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.
How to serve Homemade Pretzel Buns:
- 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!