Buttery Soft Pretzel Buns


Buttery Soft Pretzel Buns

Connie Udby, Inspire With U
No more tough, overly chewy pretzel buns from the grocery store. It's easier than you think to make your own! Great for burgers, sandwiches or in a bread basket with any meal. This post contains affiliate links. Should you make a purchase using a link, we may earn a small commission at no cost to you.


  • 1-1/4 cup milk (warmed to approx. 110°)
  • 2 tbsp sugar
  • 2-1/4 tsp yeast (or 1 packet)
  • 4 tbsp melted butter
  • 2 tsp salt
  • 3 cups all purpose flour (approx)
  • 1/4 cup baking soda
  • 2 tbsp melted butter
  • course salt


  • In the bowl of your stand mixer, add the warm milk, sugar & yeast. Stir & let sit until bubbly, 5-10 minutes
  • Add 2 cups of the flour, salt & melted butter & mix well with dough hook. Add remaining flour gradually, using hands to mix when it gets too stiff for dough hooks
  • Place in greased bowl, cover & allow to rise in warm place until double (when you press finger into dough the indentation remains) about an hour
  • Line a large baking sheet with parchment paper & set aside
  • Move dough onto lightly floured surface & divide into 8 or 10 (depending on how big you want them) equal size pieces. Form each portion into a bun shape using your hands & form a seam on the bottom.
  • Place buns on baking sheet seam side down & lightly flatten unless you want your buns to be higher & more round in shape. Cover, & let rise in a warm place until doubled, about half an hour
  • Preheat oven to 400° & move rack to middle position
  • In large saucepan or dutch oven, bring 2 quarts of water to a boil. Remove from heat & gradually add the baking soda. Return to heat & continue with a steady boil
  • Place 2 buns at the time into the boiling water, seam side up
  • Boil for 30 seconds, turn over & boil for another 30 seconds
  • Remove from boiling water with a slotted spoon & place on cooling rack. Repeat with remaining buns
  • Using a pastry brush, brush each bun with melted butter
  • Using a sharp knife, lame or kitchen shears, cut an X shape (or whatever shape you want) onto top of buns & sprinkle with coarse salt
  • Bake for 13-`16 minutes until lightly browned


I was always a bit intimidated to make these because there are alot of steps!   But after spending quite a bit of money on a pack of 6 pretzel buns that were not good at all, I decided it was time I gave them a try.  Guess what?  They're not that hard to make.  And they are SO much better than most of the ones you buy at the grocery store.  So, don't be scared.  Give them a try! 
Tried this recipe?Let us know how it was!

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