Homemade Pretzel Buns

These homemade Pretzel Buns are soft, chewy, golden brown, and perfect for burgers, sandwiches, pulled pork, or serving alongside soup. The baking soda bath gives them that classic deep pretzel flavor and chewy crust while the inside stays fluffy and tender.

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Prep Time 20

Cook Time 18

Course baking

Cuisine American

Ingredients

Dough

1½ cups warm water
2¼ tsp active dry yeast 1 packet
1 tbsp brown sugar
4 cups all-purpose flour
1½ tsp salt
3 tbsp melted butter

Baking Soda Bath

8 cups water
⅓ cup baking soda

Topping

1 egg beaten with 1 tbsp water
Coarse salt

Instructions

Activate the Yeast

In a large mixing bowl, combine warm water, yeast, and brown sugar.
Let sit for 5–10 minutes until foamy.

Make the Dough

Add flour, salt, and melted butter.
Mix until a dough forms.
Knead by hand or with a stand mixer for about 8–10 minutes until smooth and elastic.
Place dough into a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Shape the Buns

Punch down the dough and divide into 8 equal portions.
Shape into smooth balls and place onto parchment-lined baking sheets.
Cover loosely and let rest for 20–30 minutes.

Prepare the Baking Soda Bath

Preheat oven to 425°F.
In a large pot, bring 8 cups water and baking soda to a gentle boil.
Carefully lower each bun into the baking soda bath for about 20–30 seconds per side.
Remove with a slotted spoon and return to the baking sheet.

Add Toppings

Brush buns with egg wash.
Sprinkle with coarse salt.
Use a sharp knife to cut a shallow X or slash on top of each bun.

Bake

Bake for 15–18 minutes or until deep golden brown.
Cool slightly before serving.

Notes

For softer buns, brush with melted butter after baking.
These freeze beautifully.
Great for burgers, sandwiches, ham and cheese sliders, or bratwursts.
For a more authentic pretzel flavor, use dark coarse pretzel salt.
Storage

Store in an airtight container for up to 3 days.