Description
Recipe for making soft, chewy pretzel buns at home.
Ingredients
Scale
- 1 1/2 cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons melted unsalted butter
- 1 teaspoon salt
- 1/2 cup baking soda
- 1 large egg, beaten
- Coarse pretzel salt for topping
Instructions
- Combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
- Stir in 2 cups of flour, melted butter, and salt. Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round bun shape.
- Cover the buns and let them rest for 15 minutes.
- Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.
- Prepare the baking soda bath by dissolving the baking soda in 4 cups of boiling water.
- Working one at a time, carefully drop each bun into the baking soda bath for 30 seconds, turning once. Remove with a slotted spoon and place on the prepared baking sheet.
- Brush the tops of the buns with the beaten egg and sprinkle generously with coarse pretzel salt.
- Bake for 12-15 minutes, or until deep golden brown.
- Cool on a wire rack.
Notes
- For a darker crust, increase the baking soda bath time to 60 seconds per side.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 7
- Cholesterol: 30
Keywords: soft pretzel buns, homemade pretzels, yeast rolls, baking soda bath, soft rolls