Homemade pretzel buns just hit differently. Golden brown, chewy, and with that signature salty crust, they turn any sandwich or burger into something special. And the best part? They’re way easier to make than you’d think!
I’ve made a lot of bread, from everyday bread to soft and fluffy dinner rolls to more complicated challah bread. But these perfectly bronzed pretzel buns are by far one of the best.
The homemade pretzel recipe is adapted from King Arthur Baking. I made a few changes to suit my taste, and the rolls came out soft, chewy, and full of pretzel flavor.
If you’re one of the people who hear pretzels and think, “Oh, I can’t make those!” Believe me, you can. The pretzel bun recipe is really easy. Just follow the simple steps and trust me, you'll have the most gorgeous burnished soft pretzel rolls that you won't stop raving about!
[feast_advanced_jump_to]Why You’ll Love This Recipe
An easy take on the popular soft pretzels.
Basic pantry ingredients.
No complicated steps here!
Freshly baked pretzel buns are on a whole other level.
Crispy top, cotton-soft interior, and sprinkled with just the right amount of sea salt.
Use pretzel rolls for burgers and sandwiches, or just slather them with butter while they’re still warm.
Easy Pretzel Recipe Ingredients
Yeast: I used dry active yeast. It needs to be activated before use. You can use instant yeast too. You won’t need to activate it. That said, I do like to test it beforehand by mixing half a teaspoon in half a cup of warm water. If it becomes frothy and bubbly in 5 -10 minutes, the yeast is good to use!
Water: Yeast loves warmth, but there’s a sweet spot—105°F (40.5°C) is just right. Too hot, and you’ll kill it. Too cold, and it won’t activate. So, stick with warm water to get that immaculate rise.
Flour: I like using all-purpose flour for these pretzel buns, but a mix of all-purpose and whole wheat gives a heartier bite. Want them extra chewy? Try bread flour!
Milk powder: Any brand works—it adds richness and sweetness to the homemade pretzel bun dough.
Oil: I used olive oil, but any neutral vegetable oil (or even softened butter) will do the trick.
Salt: I use coarse sea salt in this recipe, for the dough and topping.
Baking soda is needed for the water bath. This is what gives pretzel buns their signature deep golden crust and slight chew. Don’t skip it—it’s the magic ingredient!
Please see the recipe card for full information about ingredients and quantities.
How To Make Homemade Pretzel Buns
Step 1: Combine yeast and warm water in a small bowl. set aside until frothy.
Step 2: Combine the flour, milk powder, olive oil, and salt in the bowl of your stand mixer. Stir in the yeast mixture. Mix with a spatula until a shaggy dough forms.
Step 3: Knead on medium speed for 5-6 minutes until the dough is soft, smooth, and slightly sticky.
Step 4: Transfer the dough to a greased bowl. Cover and proof for 60-90 minutes, or until it has doubled in volume.
Step 5: Gently deflate the dough and divide it into 12 equal-sized pieces.
Step 6: Roll into smooth balls and place on a greased parchment-lined tray. Cover and let rest for 15 minutes.
Step 7: In the meantime, prepare the water bath and preheat your oven. Bring the water, baking soda, and salt to a rolling boil. Gently drop 3-4 balls at a time in the boiling water. Cook for 30 seconds, flip, and cook for another 30 seconds. Remove from the water using a slotted spoon.
Step 8: Repeat this with all the remaining balls. Make a cross on top of the balls using a sharp knife or scissors. Sprinkle with sea salt and bake for 20 -25 minutes.
Step 9: Allow the soft pretzel rolls to cool for a few minutes. Serve warm and enjoy!
Pro Tips
- The measurements for these rolls are also given in cups. My preference and strong recommendation is always to weigh the ingredients using a kitchen scale. This is the most accurate way to measure and gives the most consistent results.
- Grease your parchment paper or baking tray. The soda bath releases starch, making the dough a little sticky. If you skip the grease, those gorgeous homemade pretzel buns might stick to the pan!
- If it’s humid in your neck of the woods, you may need slightly less water to make the dough.
- When prepping the baking soda bath, don’t fill your pot to the top! The baking soda makes the water bubble up like crazy, and an overflowing pot is no fun to clean.
- Don’t panic if the pretzel dough balls look wrinkly after you take them out of the water bath. That’s exactly how they should be. Once they hit the oven, they’ll puff up beautifully.
- Don't skip scoring the rolls. The scoring allows the rolls to expand as they bake, which ensures even the deepest center is cooked thoroughly.
- Reheat any leftover rolls in a toaster oven or a preheated oven for 5 minutes. Microwave will make them soggy.
How To Serve
Fresh out of the oven, warm and golden, homemade pretzel buns are pure magic. Eat them warm. But they get even better slathered with cashew cheese, apple butter, or cinnamon honey butter.
Serve them with roasted pumpkin soup or avocado egg salad. It’s the best kind of comfort food. The great thing about these easy soft pretzel rolls is that they’re delicious for any meal. So, you can use them to make sandwiches, serve with eggs, and mop up curries and stews such as this Moroccan vegetable stew.
If you’re in the mood for something simpler, plate them with cashew roasted red pepper dip, vegan spinach artichoke dip, or whipped feta dip as an evening snack! You can even swap out regular burger buns for pretzel buns. Their chewy texture holds up beautifully to juicy patties.
How To Store Pretzel Buns
These rolls are the best the day they are made. But you can store the leftover rolls in an air-tight container for up to 3 days. You can also freeze them for up to 1 month.
The salt on top will draw out the moisture making the crust soft. Reheat in a toaster oven or a preheated oven for 5 minutes.
Recipe FAQs
The key to fluffy, well-shaped pretzel buns is a round, slightly tight dough ball. If they’re too loose, they’ll flatten out as they bake.
The trick? Roll the dough between your palms, applying light pressure. As you do, you’ll feel the top smooth out and firm up—that’s when you know it’s ready to go.
That deep golden color, chewy crust, and iconic flavor? It all comes from the baking soda bath. Skipping it means missing out on that signature glossy finish and crisp texture.
The quick dip in hot, bubbly water is what gives pretzel buns their irresistible contrast—a lightly crunchy outside with a soft, pillowy center. And the flavor? It’s something you just have to taste to believe!
To make the pretzel buns completely vegan, simply use powdered plant-based milk powder.
Absolutely! This dough isn’t just for homemade pretzel buns. Get creative. Twist it into classic soft pretzels, shape it into mini hot dog buns, or roll it out for sub-style sandwiches.
📖 Recipe
Homemade Pretzel Buns
Ingredients
- 1 3/4 cups Warm water
- 2 tsp Dried active yeast
- 4.5 cups All purpose flour
- 1/4 cup Milk powder
- 3/4 tsp Salt
- 2 tbsp Olive oil
Water bath
- 2 ltrs Water
- 1/4 cup Baking soda
- 1 tbsp Salt
Topping
- Sea salt
Instructions
Dough
- Combine yeast and warm water in a small bowl. Set aside until frothy.1 3/4 cups Warm water, 2 tsp Dried active yeast
- Combine the flour, milk powder, olive oil, and salt in the bowl of your stand mixer. Stir in the yeast mixture.4.5 cups All-purpose flour, 1/4 cup Milk powder, 3/4 tsp Salt, 2 tbsp Olive oil
- Mix with a spatula until a shaggy dough forms.
- Knead on medium speed for 5-6 minutes until you get a soft, smooth, slightly sticky dough.You can knead by hand also. This should take about 8 minutes.
- If the dough seems too sticky, add flour, 1 tablespoon at a time. Be careful not to add too much flour, we want the dough to be soft and a bit tacky to the touch.
- Place the dough in a greased bowl, and cover it with a damp tea towel. Let the dough rest for an hour or until it doubles in size.
- Gently deflate the risen dough and divide it into 12 equal-sized balls, about 88 gms each.
- Cover them and let them rest for 15 minutes, on a greased or parchment-lined tray. Please lightly grease the parchment too.
Water Bath
- In the meanwhile, prepare the water bath and preheat your oven to 200 C.
- Bring the water, baking soda, and salt to a rolling boil.2 ltrs Water, 1/4 cup Baking soda, 1 tbsp Salt
- Gently drop 4 balls at a time in the boiling water.
- Cook for 30 seconds, flip and cook for another 30 seconds.
- Remove from the water using a slotted spoon.
- Repeat this with all the remaining balls.
- Make a cross on top of the balls using a sharp knife or scissors. Sprinkle with sea salt and bake for 20 -25 minutes. Or until they are deep golden brown.
- Place the pretzel rolls on a cooling rack to cool. Enjoy warm as is or with butter!
Video
Notes
- The measurements for these rolls are also given in cups. My preference and strong recommendation is always to weigh the ingredients using a kitchen scale. This is the most accurate way to measure and gives the most consistent results.
- Grease your parchment paper or baking tray. The soda bath releases starch, making the dough a little sticky. If you skip the grease, those gorgeous homemade pretzel buns might stick to the pan!
- If it’s humid in your neck of the woods, you may need slightly less water to make the dough.
- When prepping the baking soda bath, don’t fill your pot to the top! The baking soda makes the water bubble up like crazy, and an overflowing pot is no fun to clean.
- Don’t panic if the pretzel dough balls look wrinkly after you take them out of the water bath. That’s exactly how they should be. Once they hit the oven, they’ll puff up beautifully.
- Don't skip scoring the rolls. The scoring allows the rolls to expand as they bake, which ensures even the deepest center is cooked thoroughly.
- Reheat any leftover rolls in a toaster oven or a preheated oven for 5 minutes. Microwave will make them soggy.
