This post may contain affiliate links. Please read full disclosure here.
Updated: January 26, 2026
If you’ve ever wondered why pretzel buns from professional bakeries have that irresistible chew, deep golden brown color, and soft interior that somehow holds up to the messiest burger creation, this is why.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
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!
Pastry School Learnings For Pretzel Buns
- During class, I walked away with the following learnings and on my own after making these at home:
- Yeast can be stored in an airtight container in the freezer; avoid yeast packets to prevent waste
- Always hydrate the dough before adding butter
- Butter should be soft, not melted
- Salt should never be added directly to yeast
- Do not flour the work surface when shaping
- Avoid overcrowding the pot during baking soda bath
- A paint brush gives better control for egg wash
What to Serve with Pretzel Buns
- Hamburgers or sliders
- Beer Cheese
- Chicken Noodle Soup
- Honey Butter
- Pulled pork or brisket
- Breakfast sandwiches
Make-Ahead Tips
Shaped dough can be wrapped tightly and frozen for up to two months. Thaw overnight in the refrigerator, then proceed with boiling and baking. Fully baked buns can also be frozen and reheated gently. Note: Texture may alter after freezing. These buns are best served fresh or second day.
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
Frequently Asked Questions
How do I know when my yeast is ready?
If you’re using active dry yeast, it should look foamy and slightly bubbly after sitting in lukewarm water with sugar for 2-3 minutes. If nothing happens, the yeast may be expired, or the water temperature may have been too hot or too cold.
Do I need a stand mixer?
No. This dough can be kneaded by hand, though it will require additional time and effort.
Can I shape these into pretzel knots?
Yes, simply shape the dough into pretzel knots before boiling and baking.
How do I prevent pretzel buns from sticking to parchment paper after baking?
Lightly spray the parchment paper with nonstick cooking spray or neutral oil spray before placing the boiled buns on the baking sheet, and allow the buns to cool slightly before removing them. Pretzel buns are more delicate when hot, and releasing them too soon can cause sticking.
Can I make the dough in a bread maker?
Yes, you can use a bread maker on the dough setting to mix and complete the first rise. Once the cycle is finished, continue with shaping, the baking soda bath, egg wash, and baking steps as written.
Are pretzel buns vegan?
No. This recipe contains butter and egg wash.
Pretzel Bun Recipe
Pretzel Buns
Ingredients
Dough Ingredients
- 4 cups Bread flour
- 2¼ tsp Active dry yeast
- 1½ cups Water lukewarm; (105-115°F / 40-46°C)
- 2 tbsp Sugar
- 2 tsp Salt
- 2 oz Unsalted Butter room temperature
Baking Soda Bath Ingredients
- ¼ cup Baking Soda
- 8 cups Water
Egg Wash
- 1 Egg
- 1 tbsp Milk
- Flaky salt to garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition
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!
Actually using baking soda instead of sodium hydroxide makes the process feel much safer. Your tip about adding salt later protects the yeast perfectly.
What a fantastic recipe. I love how you’ve incorporated pastry-school techniques to give these buns a beautifully chewy exterior and tender interior that’s perfect for burgers, hot dogs, or sandwiches. Your clear steps and tips make even a first-time baker feel confident tackling something that looks so bakery-worthy. Thanks for sharing such a thoughtful, mouth-watering recipe that’s inspired me to try baking my own pretzel buns soon.
YUM! These pretzel buns look so fresh and delicious, I love them, especially with warm, melty cheese. I’ve never made my own before, but you’ve definitely piqued my interest, this recipe might finally get me to try!
These were so perfect! I absolutely loved the texture. A lot of pretzel buns taste good, but they’re just too darn dense and hard. These were pure perfection.