These soft pretzel buns are warm, chewy, and oh-so-delicious! They have a lovely golden-brown crust and are perfect for sandwiches or just munching on their own!
Honestly, I can never resist one fresh out of the oven. Pair them with some mustard or cheese dip, and you might just forget about regular bread for good! 😄
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making your buns rise. If you don’t have active dry yeast, you can use instant yeast (just add it directly to the flour without activating in water).
All-Purpose Flour: Using all-purpose flour gives the right texture, but you can try bread flour for a chewier bun. Whole wheat flour is an option too, but it will change the flavor and texture a bit.
Butter: Unsalted butter adds richness. If you’re dairy-free, feel free to substitute with plant-based butter or oil, like olive or coconut oil.
Coarse Sea Salt: This is perfect for topping the pretzel buns. If you don’t have it, kosher salt or even regular table salt works, but use less as it’s saltier.
How Do I Get That Perfect Pretzel Flavor and Texture?
The secret to that classic pretzel taste is in the boiling soda bath. When you boil the formed buns in a baking soda solution, it gives them that lovely brown crust and helps develop unique flavors. Here’s how to nail it:
- Make sure your water is at a rolling boil. This ensures the dough cooks correctly.
- Boil each bun for exactly 30 seconds; don’t overdo it as it can make them tough.
- Use a slotted spoon for easy removal to keep the shape intact.
Pay attention to both the boiling and the baking times. If they overbake, they might dry out, so keep an eye on that golden color!
Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tbsp water (egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 2 hours total, including 1 hour for the dough to rise, plus some additional time for boiling and baking. Just a little patience, and you’ll have delicious soft pretzel buns waiting for you!
Step-by-Step Instructions:
1. Activate Yeast:
In a large mixing bowl, combine the warm water, granulated sugar, and yeast. Stir gently so everything mixes well. Let it sit for about 5 minutes until you see it foam up and get bubbly. This means your yeast is active and ready to go!
2. Make Dough:
Add the flour, salt, and melted butter to the yeast mixture. Stir it all together with a spoon until it forms a nice dough. It should start to come together nicely!
3. Knead Dough:
Turn the dough onto a lightly floured surface and knead it for about 7-10 minutes. You want it to be smooth and elastic; this helps give the pretzel buns a great texture. If you prefer, you can use a stand mixer with a dough hook for about 5-7 minutes instead.
4. First Rise:
Once kneaded, place the dough in a greased bowl. Cover it with plastic wrap or a towel and let it rise in a warm place for about 1 hour, or until it doubles in size. You can put it in a warm oven (just turned off) to help!
5. Preheat Oven and Prepare Baking Soda Bath:
As the dough is rising, preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil. The boiling soda bath is what gives the buns their classic pretzel flavor!
6. Shape Buns:
After the dough has risen, punch it down to release the air. Divide it into 8 equal pieces, rolling each piece into a tight, smooth ball. Place each ball on a parchment-lined baking sheet.
7. Boil Buns:
Carefully drop each dough ball into the boiling baking soda bath for about 30 seconds. This step is super important for texture and flavor! Use a slotted spoon to remove them and place them back on the baking sheet.
8. Score and Brush:
Using a sharp knife, carefully make a deep cross on the top of each bun. Then, brush each bun with the prepared egg wash to give them a beautiful golden color when baked.
9. Sprinkle Salt:
Generously sprinkle coarse sea salt over the tops of the buns. This adds a nice crunch and flavor to your pretzel buns!
10. Bake:
Bake the buns in your preheated oven for 12-15 minutes, or until they are deep golden brown. Keep an eye on them to prevent over-baking!
11. Cool:
Once baked, remove the buns from the oven and let them cool on a rack for a few minutes. Enjoy them warm, or let them cool completely before storing!
These soft pretzel buns are perfect for sandwiches or as a fantastic snack with mustard or cheese dip. Enjoy your baking adventure!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use instant yeast in this recipe. Just add it directly to the flour without needing to activate it in water first. This can save you a bit of time!
How Do I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw and warm them in the oven for a few minutes.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance. After kneading, let it rise for about 1 hour, then punch it down, cover it, and refrigerate. Let it come to room temperature before shaping and boiling the buns the next day.
What if I Don’t Have Baking Soda?
Baking soda is key for that classic pretzel flavor and color. If you don’t have any, you can substitute with baking powder, but the results won’t be the same. The pretzel won’t have the same chewy texture or rich flavor.
