Soft pretzel buns are warm, fluffy delights that make any meal feel special. Their golden brown crust is chewy, while the inside stays soft and fresh!
Honestly, I love using these buns for burgers or just slathering butter on them. You can’t go wrong with a delicious bun that’s easy to make at home! 🥨
Key Ingredients & Substitutions
Warm Water: This helps activate the yeast. Make sure it’s around 110°F (43°C) – too hot can kill the yeast! You can use milk if you want a richer flavor.
Active Dry Yeast: Fresh yeast works too, but if you have instant yeast, that’s perfect! Just skip the proofing step in the beginning.
All-Purpose Flour: This is what gives the buns structure. For a healthier option, try using whole wheat flour, but you may need a bit more water.
Coarse Sea Salt: It adds a nice crunch. If you don’t have it, kosher salt or even regular salt can work; just sprinkle lightly.
How Do I Achieve the Perfect Rise for My Dough?
Getting that dough to rise well is key! After mixing, let it rest in a warm, draft-free space. Covering the bowl helps keep the moisture in. If your kitchen is chilly, you could turn the oven on low for a few minutes, then turn it off and place the dough inside to rise.
- Allow about 1 hour for the dough to double in size.
- Don’t rush it; a good rise makes the buns light and fluffy!
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water (for the egg wash)
- Coarse sea salt or pretzel salt for sprinkling
Time Estimate:
This recipe takes about 1 hour to prepare and an additional 15-20 minutes to bake, plus an hour for the dough to rise. So, plan for a total of about 2 hours! Don’t worry, most of that time is just letting the dough rise! 🍞
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, mix the warm water, yeast, and sugar together. Stir it gently and let it sit for 5 minutes until the mixture gets nice and foamy. This means your yeast is alive and ready to go!
2. Make the Dough:
Add the flour, salt, and melted butter to your yeast mixture. Stir until a dough starts forming. Then, sprinkle some flour on a clean surface and knead the dough for 5-7 minutes until it feels smooth and elastic. It’s so much fun to work with your hands!
3. Let It Rise:
Put your dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Place it somewhere warm and cozy (like an oven that’s turned off) and let it rise for about 1 hour, or until it doubles in size.
4. Preheat the Oven:
While your dough is rising, preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease them so the buns don’t stick!
5. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Be careful; this can bubble up!
6. Shape the Buns:
Once the dough has risen, punch it down gently to release some air. Divide it into 8 equal pieces. Roll each piece into a ball and flatten it slightly.
7. Boil the Buns:
Using a slotted spoon or spatula, carefully dip each bun into the boiling baking soda water for about 30 seconds. This gives them that classic pretzel flavor! Drain off any extra water and place each bun on your prepared baking sheets.
8. Score and Brush:
Using a sharp knife, cut a large “X” about 1/4-inch deep on the top of each bun. This helps them expand nicely while baking. Then brush them with the egg wash for a lovely golden color and sprinkle some coarse sea salt on top.
9. Bake:
Pop the baking sheets into your preheated oven and bake the buns for 12-15 minutes until they’re beautifully golden brown. Your kitchen is going to smell amazing!
10. Cool and Enjoy:
Once baked, remove the buns from the oven and let them cool slightly. Then, enjoy these soft pretzel buns with your favorite burger, sandwich, or just with some butter!
Happy baking! 🥨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just keep in mind that whole wheat flour absorbs more liquid, so you might need to add an extra tablespoon or two of warm water to get the right dough consistency.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast or a chilly environment. Make sure the yeast is fresh, and try placing the dough in a warmer spot, like an oven with just the light on. If it still doesn’t rise after an hour, it’s best to start over.
How Do I Store Leftover Pretzel Buns?
Any leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and freeze. Thaw at room temperature before reheating in the oven to bring back that fresh taste!
Can I Make These Buns Smaller or Larger?
Absolutely! You can adjust the size according to your preference. Just keep in mind that smaller buns will need less baking time, while larger ones might need a few extra minutes in the oven. Just keep an eye on them while they bake!
