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
- In a large bowl, whisk flour, yeast, salt, and brown sugar.
- Add warm water and melted butter. Mix until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Let rise in a greased bowl for 1 hour, until doubled.
Step 2: Shape the Buns
- Punch down dough. Divide into 8 equal pieces (about 100g each).
- Roll each into a tight ball. Place on a parchment-lined baking sheet.
- Cover and rest for 20 minutes.
Step 3: The Baking Soda Bath
- Preheat oven to 425°F (220°C).
- Bring 10 cups water to a boil. Slowly add baking soda (it will bubble up).
- Drop 2-3 dough balls into the water. Boil for 30 seconds per side.
- Remove with a slotted spoon. Return to baking sheet.
Step 4: Bake
- Brush buns with egg wash. Sprinkle with coarse salt.
- Score an “X” on top with a sharp knife (optional).
- Bake for 15-18 minutes until deep golden brown.
- 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.
