Pretzel Buns

5 from 3 votes

These soft pretzel buns are made using professional pastry school techniques, combining proper yeast handling, bread flour, and a classic baking soda bath for a chewy exterior and tender interior. Perfect for burgers, hot dogs, or sandwiches, they bake up golden brown and sturdy enough to hold even the messiest fillings.

Prep Time30

Cook Time15

Rise Time45

Total Time1 30

Course: Bread, Side Dish

Cuisine: American

Servings:

Calories: 200kcal

Author: Ebony Robinson

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

Get Recipe Ingredients

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!

Notes

Bread flour is recommended for the best chewy texture and structure. Higher-protein flour helps the buns hold their shape during the baking soda bath and baking process.
If using active dry yeast, make sure your water temperature stays between 105–115°F (40-46°C). Water that is too hot can kill the yeast.
Add the salt on top of the flour, not directly onto the yeast, to avoid slowing fermentation.
For smooth, bakery-style buns, avoid flouring your work surface while shaping. The slight friction helps create surface tension and a tight dough ball.
Do not overcrowd the pot during the baking soda bath. Boil only 2-3 buns at a time for even cooking.
Lightly spray parchment paper with nonstick spray before adding the boiled buns to help prevent sticking after baking.
A small pastry or paint brush gives better control for egg wash and helps prevent excess pooling around the scored areas.
These pretzel buns freeze well. Freeze shaped dough before boiling or freeze fully baked buns in an airtight container for up to 2 months.

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