These soft pretzel buns are warm, chewy, and just perfect for any sandwich! They’re easy to make and have that yummy, salty crust that everyone loves.
I can’t resist them fresh out of the oven—it’s like having a little bit of a fair right at home! 😄 I usually pair them with my favorite deli meats for an awesome meal.
Key Ingredients & Substitutions
Warm Water: This is crucial for activating the yeast. I always check the temperature to ensure it’s not too hot, which can kill the yeast. If you’re out of warm water, you can use milk for a richer flavor!
Active Dry Yeast: Vital for making your pretzel buns fluffy. If you have instant yeast, you can use that too! Just mix it directly with the dry ingredients without activating it first.
All-Purpose Flour: This gives the right texture. If you’re looking for a healthier option, whole wheat flour can work, but it may change the flavor and texture slightly. You might need to adjust the liquid to compensate.
Coarse Sea Salt: It finishes the buns with perfect flavor. If you don’t have coarse sea salt, regular salt can work, but the crunch won’t be the same. Alternatively, pretzel salt is great, if you can find it.
How Do I Achieve Perfectly Soft and Chewy Pretzel Buns?
The texture of these buns is key! Boiling them in baking soda water is what gives them that signature chewy crust. Here’s how to nail this step:
- Boiling Water: Make sure the water is at a rolling boil. This is essential for the baking soda to do its job.
- Time it Right: Boil each dough ball for about 30 seconds. This helps develop the flavor and texture; don’t skip this part!
- Scoring: Scoring an “X” on top allows steam to escape while baking and creates that beautiful shape. Use a sharp knife for clean cuts.
Following these tips will ensure your pretzel buns are the perfect mix of soft inside and chewy outside! Enjoy making them at home!
How to Make Soft Pretzel Buns
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 15 minutes to bake. You’ll also need about 1 hour for the dough to rise. In total, expect to spend about 1 hour and 35 minutes to enjoy your delicious soft pretzel buns!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5 minutes until it becomes frothy. This means your yeast is activated and ready to go!
2. Make the Dough:
Add the flour, salt, and melted butter to the yeast mixture. Mix everything together until a dough starts to form. You might find it easier to use your hands for this step!
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 7-10 minutes. You want it to be smooth and elastic—this helps develop the right texture for your buns!
4. Let it Rise:
Place your kneaded dough into a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat and Prepare:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. This will ensure your buns don’t stick!
6. Boil the Dough:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This step is essential for creating that chewy pretzel crust!
7. Shape the Buns:
Once the dough has risen, punch it down and divide it into 8-10 equal portions. Shape each portion into a smooth ball, tucking the edges underneath.
8. Boil Each Bun:
Using a slotted spoon, carefully drop each dough ball into the boiling baking soda water for about 30 seconds. Remove them and let them drain on a clean kitchen towel.
9. Prepare for Baking:
Place the boiled dough balls onto the baking sheets. Using a sharp knife, score a deep “X” on the top of each bun. This will help with even baking.
10. Egg Wash and Salt:
Brush each bun with the egg wash and sprinkle generously with coarse sea salt for that crunchy finish.
11. Bake:
Place the baking sheets in the oven and bake for about 12-15 minutes, or until the buns are a deep golden brown—make sure to watch them closely as they can brown quickly!
12. Cool and Serve:
Once baked, remove the buns from the oven and let them cool slightly on a wire rack. Enjoy your warm, chewy soft pretzel buns straight away, or use them for delicious sandwiches!
Happy baking, and enjoy your savory treats!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! If you’re using instant yeast, you can mix it directly with the dry ingredients without activating it first. Just keep in mind that instant yeast may require slightly less rising time.
What Can I Substitute for Coarse Sea Salt?
If you don’t have coarse sea salt, kosher salt works well as a substitute. Just use a bit less than the amount called for, as coarse salt is larger and less salty by volume. Regular table salt can be used too, but it won’t provide that nice crunch on top.
How Do I Store Leftover Pretzel Buns?
Store any leftover pretzel buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them—just make sure to wrap each bun tightly in plastic wrap and place them in a freezer bag. They’ll last for about 3 months in the freezer!
Can I Add Cheese or Other Toppings?
Definitely! You can sprinkle shredded cheese on top before baking for a cheesy twist. Other toppings like sesame seeds or everything bagel seasoning can also be great additions. Just be mindful that toppings may alter the baking time slightly, so keep an eye on them!