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Soft Pretzel Buns Recipe Easy Homemade Chewy Golden Crust Tutorial

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These soft pretzel buns feature a chewy, slightly salty crust with a tender, fluffy interior, perfect for sandwiches, sliders, or enjoying with mustard. The recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 1/2 cups (360ml) warm water (about 110°F / 43°C)
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1/3 cup (80g) baking soda
  • 10 cups (2.4L) boiling water
  • About 2 tbsp coarse pretzel salt or kosher salt
  • Optional: melted butter for brushing after baking

Instructions

  1. Activate the yeast by combining warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and let sit for 5-10 minutes until foamy.
  2. Add all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Stir until dough starts to come together.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6-7 minutes.
  4. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Punch down the dough and divide into 8 equal pieces (about 110g / 4 oz each). Roll each piece into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
  6. Bring 10 cups of water to a boil in a large pot. Carefully add baking soda and prepare for bubbling.
  7. Using a slotted spoon, lower each dough ball into the boiling baking soda water for 30 seconds, flipping halfway through.
  8. Remove buns from the bath and place back on the baking sheet. Immediately sprinkle with coarse pretzel salt.
  9. Let buns rest for 10-15 minutes while preheating oven to 425°F (220°C).
  10. Bake buns for 15-18 minutes until deep golden brown and crusty. They should sound hollow when tapped.
  11. Optionally brush buns with melted butter immediately after baking for extra shine and flavor.
  12. Cool buns on a wire rack for at least 20 minutes before slicing.

Notes

Ensure the baking soda water is boiling vigorously before adding dough balls to achieve the perfect chewy crust. Do not boil buns longer than 30 seconds to avoid rubbery texture. Let buns cool before slicing to set the crumb. Dough can be kneaded by hand or with a stand mixer. For gluten-free or dairy-free versions, substitute flour and butter accordingly.

Nutrition

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Find it online: https://magnetmeal.com/soft-pretzel-buns-recipe-easy-homemade-chewy-golden-crust-tutorial/