Soft Pretzel Buns Recipe

I’m currently in pastry school, and in week two, Chef Joy walked us through the professional baker’s method for making homemade pretzel buns from scratch. This isn’t a rushed or shortcut recipe. It’s the real technique, using the same principles found in pretzel recipes and soft pretzels you’d see in artisan kitchens, thoughtfully adapted for home cooks, including those making pretzel buns for the first time.

Why You’ll Love This Pretzel Bun Recipe

• This recipe was taught to me by a chef using pastry school techniques
• The texture of these are soft inside, chewy surface of the bun, and deeply flavorful crust
• Uses a safe alkaline solution (no sodium hydroxide required)
• Easy to portion with a kitchen scale for consistent results
• Freezer-friendly and ideal for make-ahead baking
• This is a foundational recipe you’ll want to bake again next time

What Do Pretzel Buns Taste Like?

This pretzel bun recipe blends proper yeast handling, high-protein bread flour, structured dough development, and a classic baking soda bath to create soft, sturdy buns that are perfect for hamburger buns, hot dog buns, or even sliced and toasted the next day. With these ingredients combined, these pretzel bread buns result in a light savory bread with with a subtle sugar. They have a chewy exterior thanks to the baking soda water bath, and a tender crumb inside. During the baking process, the alkaline environment triggers the maillard reaction, giving each bun its signature pretzel flavor and deep color, without tasting bitter or overly salty.

Ingredients for Pretzel Buns

(with chef-inspired notes)

• 4 cups Bread flour – High-protein flour (14%+) gives structure and chew; avoid purpose flour here. Most store-bought bread flours may be around 12%, which works as well in this recipe. High-protein flour provides structure and chew. Chef Joy recommends unbleached bread flour such as King Arthur or Sir Lancelot.
• 2¼ tsp Active dry yeast or instant yeast – Both work; active dry must be bloomed first. Chef recommends active dry in this recipe
• 1½ cups Lukewarm water (105-115°F / 40-46°C) – Warm enough to activate yeast, never hot
• 2 tbsp Sugar – Feeds the yeast and supports fermentation and browning.
• 2 tsp Salt – When mixing, be sure to add your salt on top of flour to protect yeast
• 2 oz Unsalted butter, room temperature – Softens the crumb; avoid melted butter as this will affect the texture. When adding butter, Add at the end of mixing to soften the dough and improve texture. Dough needs to be hydrated properly before adding. 
• ¼ cup Baking soda – Creates the classic baking soda solution, which gives pretzel buns their signature skin + 2 Qts Water to create baking soda bath
• Egg wash – (1 egg + 1 tbsp milk) – The egg wash helps pretzel buns bake up golden brown, adds a subtle shine, and allows the salt to stick evenly to the surface during baking.
• Salt Garnish: Coarse salt, pretzel salt, flaky sea salt, Maldon, fleur de sel, or coarse sea salt. In class, we learned Chef Joy loves Maldon or Fleur del Sel salts the best

How to Make Pretzel Buns

Below you will find the step-by-step instructions from our pastry class to make these buns:

STEP 1: Activate the Yeast – In the bowl of a stand mixer, combine lukewarm water, sugar, and active dry yeast. Let sit for 2–3 minutes until it begins to bloom. If using instant yeast, you can skip this step.

STEP 2: Mix the Dough – Add bread flour to the mixing bowl, then sprinkle salt on top of the flour, not directly onto the yeast. Begin mixing on low speed using a dough hook. Once the dough starts to come together and hydration looks correct, add softened butter gradually once dough forms a ball. You will know the dough is hydrated when it starts to form a ball on the dough hook. 

STEP 3: Knead and Test – Continue mixing until a smooth dough forms. Perform a windowpane test by stretching a small piece of dough. If it stretches thin without tearing, the dough is properly kneaded.

STEP 4: First Rise – Shape the dough into a tight ball and place it into a large bowl lightly lined with softened butter. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 30–60 minutes depending on room temperature.

STEP 5: Divide and Shape – Turn the dough out onto a clean work surface without flour. Using a kitchen scale, divide the dough into equal pieces, about 2.5-3 ounces each. Pre-shape into dough balls, allow them to rest briefly, then roll into tight, smooth rounds, building surface tension against the table.

STEP 6: Prepare the Baking Soda Bath & Boil Buns – Preheat oven to 375°F (190°C) to prepare for baking. Bring 2 quarts (8 cups) of water and baking soda to a gentle boil. Working in small batches (around 2 balls at a time), lower the dough balls into the boiling water using a slotted spoon. Boil for 20-30 seconds on each side, then remove and place on a wire rack to drain excess water.

STEP 7: Egg Wash and Score – Transfer the buns to a parchment-lined baking sheet set on a sheet pan or cooling rack. (In class, Chef Joy used and recommended a perforated baking mat to allow even air-flow under the buns). Brush lightly with egg wash using a pastry brush, then score the top of each bun with a sharp knife, scissors, or razor blade to allow steam to escape.

STEP 8: Bake – Bake at 375°F (190°C) for 15-20 minutes, rotating the pan halfway through, until the buns are evenly golden brown. Allow the buns to cool slightly before serving. Enjoy!

How to Store Pretzel Buns

Store cooled buns in an airtight container at room temperature for up to two days. Refrigerate for up to five days. Freeze for longer storage and thaw at room temperature before reheating.

More Baking Favorites from Elicit Folio

• Apple Cider Donut Muffins
• Cornbread Muffins with Honey
• Oatmeal Chocolate Chip Cookies
• Pumpkin Bread

Frequently Asked Questions

Craving More?

If you make these homemade pretzel buns, I would love to see them. Tag me on Instagram at @elicitfolio, save this recipe on Pinterest, or leave a comment below and let me know what you want to see me bake next! Subscribe to stay up-to-date with the latest pastry school learnings!