These soft pretzel buns are warm, chewy, and perfect for every meal! They have a lovely golden-brown crust and a fluffy center that makes them irresistible.
They’re not just for hotdogs! I love using these for burgers or even as a tasty snack with some mustard. Who knew buns could be this fun? 😄
Key Ingredients & Substitutions
Warm Water: This is critical for activating the yeast. If you don’t have a thermometer, just feel the water; it should be warm but not hot to the touch. You can also use milk for a richer flavor!
Active Dry Yeast: This is the leavening agent that helps the buns rise. If you’re out, you can substitute with instant yeast using the same amount. Just skip the proofing step!
All-Purpose Flour: It gives the buns their structure. For a healthier version, you could use half whole wheat flour, though this will slightly alter the taste and texture.
Unsalted Butter: It adds richness and flavor. You can replace it with oil if preferred, but I love the buttery taste!
Baking Soda: This is used in the water bath to create the pretzel crust. Don’t skip this step—it helps achieve that signature flavor. Be cautious with the amount, as too much can impact the taste.
What’s the Best Way to Shape and Boil the Buns?
Shaping and boiling can be tricky, but here’s how to nail it:
- Once your dough has risen, punch it down gently. This helps release air bubbles, making it easier to shape.
- To form the buns, take each piece of dough and stretch it slightly, then roll it into a ball. This tension helps create a nice structure.
- When boiling, use a slotted spoon to carefully dip each bun for about 30 seconds. This step creates that chewy pretzel exterior.
- Remember to score the tops of the buns lightly. This will help them expand while baking, preventing burst buns!
Follow these tips, and your soft pretzel buns will turn out fluffy and delicious every time!
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F/43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tbsp water (for egg wash)
- Coarse pretzel salt or kosher salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes in total. You’ll spend about 10-15 minutes preparing the dough, then let it rise for 1 hour. After shaping the buns, you’ll boil them for 30 seconds before baking, which takes another 12-15 minutes. So, you could enjoy freshly baked pretzel buns in just over an hour!
Step-by-Step Instructions:
1. Prepare The Dough:
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for about 5 minutes. You should see bubbles forming, indicating the yeast is active. Next, add the flour, salt, and melted butter to the yeast mixture and mix until a dough forms.
2. Knead The Dough:
On a floured surface, knead the dough for about 7-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment instead. Once the dough is ready, form it into a ball.
3. Let It Rise:
Place the dough in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size. This is the time for the yeast to work its magic!
4. Shape The Buns:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. Once the dough has risen, punch it down gently to release any air. Divide the dough into 8 equal portions and shape each piece into a round bun. Place them on the prepared baking sheets.
5. Boil The Buns:
In a large pot, bring 10 cups of water to a rolling boil, then carefully add in the baking soda (be cautious as it may bubble up). Using a slotted spoon, lower each bun into the boiling water for about 30 seconds. Remove them and place them back on the baking sheet.
6. Score, Egg Wash & Bake:
Using a sharp knife, make a cross score on the top of each bun. This helps them expand while baking. Brush each bun with the prepared egg wash and sprinkle with coarse salt. Bake for 12-15 minutes or until the buns are golden brown.
7. Cool & Enjoy:
Remove the buns from the oven and let them cool on a wire rack for a few minutes. Once cooled, serve them up with your favorite sandwich fillings or simply enjoy with some mustard for dipping. Happy baking!
Enjoy these delicious soft pretzel buns as the perfect addition to your meal or as a delightful snack!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can substitute active dry yeast with instant yeast at a 1:1 ratio. Just skip the proofing step; mix it directly with the dry ingredients for convenience!
What Can I Substitute for Baking Soda?
If you don’t have baking soda, you can use baking powder, but the results won’t be the same. Baking soda is important for achieving that chewy pretzel texture, so it’s best to stick with it if possible.
How Should I Store Leftover Buns?
To store leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each bun in plastic wrap and place them in a freezer bag. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes after thawing.
Can I Add Toppings to the Buns?
Definitely! Feel free to sprinkle toppings like sesame seeds, poppy seeds, or everything bagel seasoning on the buns before baking for extra flavor and crunch!