Pretzel Sandwich Buns Recipe

Closeup on some just baked pretzel buns.

5 from 1 vote

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!

Course Sandwich, Side Dish

Cuisine American

Keyword pretzel burger buns, pretzel sandwich buns recipe

Prep Time 45

Cook Time 15

Rise Time 1

Total Time 2

Servings sandwich buns

Calories 244kcal

Author Sue Ringsdorf

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.

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