Pretzel Buns: Chewy, Salty, Better Than the Mall

Pretzel buns are the main character. The burger is just there for the ride.

These are chewy, salty, shiny, and impossibly golden. And no, you don’t need food-grade lye. A baking soda bath does the trick. Mix, boil, bake, and suddenly you’re a bakery. Let’s go.

Ingredients

Makes 8 buns.

For the Dough:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 ½ teaspoons salt
• 1 tablespoon brown sugar
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons melted butter

For the Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

For Topping:

• 1 egg yolk beaten with 1 tablespoon water (egg wash)
• Coarse sea salt or pretzel salt

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, whisk flour, yeast, salt, and brown sugar.
2. Add warm water and melted butter. Mix until a shaggy dough forms.
3. Knead for 8-10 minutes until smooth and elastic.
4. Let rise in a greased bowl for 1 hour, until doubled.

Step 2: Shape the Buns

1. Punch down dough. Divide into 8 equal pieces (about 100g each).
2. Roll each into a tight ball. Place on a parchment-lined baking sheet.
3. Cover and rest for 20 minutes.

Step 3: The Baking Soda Bath

1. Preheat oven to 425°F (220°C).
2. Bring 10 cups water to a boil. Slowly add baking soda (it will bubble up).
3. Drop 2-3 dough balls into the water. Boil for 30 seconds per side.
4. Remove with a slotted spoon. Return to baking sheet.

Step 4: Bake

1. Brush buns with egg wash. Sprinkle with coarse salt.
2. Score an “X” on top with a sharp knife (optional).
3. Bake for 15-18 minutes until deep golden brown.
4. Cool on a wire rack for 10 minutes. Then destroy.

Summary

Prep Time: 20 minutes | Rise Time: 1 hour 20 minutes | Bake Time: 18 minutes

Yield: 8 buns | Difficulty: Medium

Storage Notes

Store in an airtight container for up to 3 days. Freeze for up to 3 months. To reheat, wrap in foil and warm at 350°F for 8-10 minutes. Brush with melted butter for that “fresh out of the oven” magic.