The Best Homemade Soft Pretzel Buns
Soft on the inside with a beautifully golden crust, these homemade pretzel buns are perfect for burgers, sandwiches, or served alongside a warm bowl of soup. They're surprisingly easy to make and have that classic pretzel flavour everyone loves.
Prep time
20 min
Cook time
12–15 min
Serves
8 large buns
Ingredients
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Dough
- 1½ cupswarm water
- 1 tbspactive dry yeast
- ⅓ cupbrown sugar
- 1 pinchsalt
- 4 cupsall-purpose flour
Baking Soda Bath
- 2 cupshot water
- 2 tbspbaking soda
Topping
- Coarse salt, for sprinkling
- Melted butter, for brushing (optional)
Ingredients
Dough
- 1½ cupswarm water
- 1 tbspactive dry yeast
- ⅓ cupbrown sugar
- 1 pinchsalt
- 4 cupsall-purpose flour
Baking Soda Bath
- 2 cupshot water
- 2 tbspbaking soda
Topping
- Coarse salt, for sprinkling
- Melted butter, for brushing (optional)
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the warm water and active dry yeast. Let stand for about 5 minutes until the yeast begins to foam.
- 2
Add the brown sugar, salt, and flour.
- 3
Knead on medium speed for 4–5 minutes, or until the dough is smooth and pulls away from the sides of the bowl.
- 4
Cover the bowl with a clean kitchen towel and let the dough rise for about 10 minutes.
- 5
Line a baking sheet with parchment paper.
- 6
Divide the dough into 8 equal pieces and shape each into a smooth round bun.
- 7
In a separate bowl, stir together the hot water and baking soda until dissolved.
- 8
Dip each bun completely into the baking soda mixture, allowing any excess liquid to drip off. This step gives the buns their signature pretzel flavour and beautiful golden crust.
- 9
Place the buns on the prepared baking sheet.
- 10
Using a sharp knife, make a shallow ⅛-inch-deep slash across the top of each bun. Avoid cutting too deeply.
- 11
Sprinkle the tops with coarse salt.
- 12
Bake at 375°F (190°C) for 12–15 minutes, or until the buns are beautifully golden brown.
- 13
If desired, lightly brush the warm buns with melted butter immediately after removing them from the oven.
- 14
Serve warm.
Melissa's Notes
For dinner rolls or soup buns, divide the dough into 12 smaller portions instead of 8.
The baking soda bath is what gives these buns their classic pretzel flavour and chewy exterior — don't skip this step.
Brush the buns lightly with melted butter after baking for an extra-soft finish.
These buns are best enjoyed the day they're made.
**Storage:** Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled buns for up to 3 months. Thaw at room temperature, then warm in the oven or slice and toast before serving for the best texture.
Nutrition Information
Per bun — based on 8 buns. Estimate only; varies by ingredients used.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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