{"id":1976,"date":"2026-05-14T07:32:00","date_gmt":"2026-05-14T07:32:00","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=1976"},"modified":"2026-05-14T07:32:01","modified_gmt":"2026-05-14T07:32:01","slug":"pretzel-buns-chewy-salty-better-than-the-mall","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/05\/14\/pretzel-buns-chewy-salty-better-than-the-mall\/","title":{"rendered":"Pretzel Buns: Chewy, Salty, Better Than the Mall"},"content":{"rendered":"\n

Pretzel buns are the main character. The burger is just there for the ride.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makes 8 buns.<\/em><\/p>\n\n\n\n

For the Dough:<\/h3>\n\n\n\n
    \n
  • 4 cups all-purpose flour<\/li>\n\n\n\n
  • 1 packet (2 \u00bc tsp) instant yeast<\/li>\n\n\n\n
  • 1 \u00bd teaspoons salt<\/li>\n\n\n\n
  • 1 tablespoon brown sugar<\/li>\n\n\n\n
  • 1 \u00bc cups warm water (about 110\u00b0F)<\/li>\n\n\n\n
  • 2 tablespoons melted butter<\/li>\n<\/ul>\n\n\n\n

    For the Baking Soda Bath:<\/h3>\n\n\n\n
      \n
    • 10 cups water<\/li>\n\n\n\n
    • \u2154 cup baking soda<\/li>\n<\/ul>\n\n\n\n

      For Topping:<\/h3>\n\n\n\n
        \n
      • 1 egg yolk beaten with 1 tablespoon water (egg wash)<\/li>\n\n\n\n
      • Coarse sea salt or pretzel salt<\/li>\n<\/ul>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n

        Step 1: Make the Dough<\/h3>\n\n\n\n
          \n
        1. In a large bowl, whisk flour, yeast, salt, and brown sugar.<\/li>\n\n\n\n
        2. Add warm water and melted butter. Mix until a shaggy dough forms.<\/li>\n\n\n\n
        3. Knead for 8-10 minutes until smooth and elastic.<\/li>\n\n\n\n
        4. Let rise in a greased bowl for 1 hour, until doubled.<\/li>\n<\/ol>\n\n\n\n

          Step 2: Shape the Buns<\/h3>\n\n\n\n
            \n
          1. Punch down dough. Divide into 8 equal pieces (about 100g each).<\/li>\n\n\n\n
          2. Roll each into a tight ball. Place on a parchment-lined baking sheet.<\/li>\n\n\n\n
          3. Cover and rest for 20 minutes.<\/li>\n<\/ol>\n\n\n\n

            Step 3: The Baking Soda Bath<\/h3>\n\n\n\n
              \n
            1. Preheat oven to 425\u00b0F (220\u00b0C).<\/li>\n\n\n\n
            2. Bring 10 cups water to a boil. Slowly add baking soda (it will bubble up).<\/li>\n\n\n\n
            3. Drop 2-3 dough balls into the water. Boil for 30 seconds per side.<\/li>\n\n\n\n
            4. Remove with a slotted spoon. Return to baking sheet.<\/li>\n<\/ol>\n\n\n\n

              Step 4: Bake<\/h3>\n\n\n\n
                \n
              1. Brush buns with egg wash. Sprinkle with coarse salt.<\/li>\n\n\n\n
              2. Score an “X” on top with a sharp knife (optional).<\/li>\n\n\n\n
              3. Bake for 15-18 minutes until deep golden brown.<\/li>\n\n\n\n
              4. Cool on a wire rack for 10 minutes. Then destroy.<\/li>\n<\/ol>\n\n\n\n

                Summary<\/h2>\n\n\n\n

                Prep Time:<\/strong> 20 minutes | Rise Time:<\/strong> 1 hour 20 minutes | Bake Time:<\/strong> 18 minutes<\/p>\n\n\n\n

                Yield:<\/strong> 8 buns | Difficulty:<\/strong> Medium<\/p>\n\n\n\n

                Storage Notes<\/h2>\n\n\n\n

                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\u00b0F for 8-10 minutes. Brush with melted butter for that “fresh out of the oven” magic.<\/p>\n\n\n\n

                \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Golden brown, deeply pretzel-y, soft on the inside, chewy on the outside. These homemade pretzel buns are perfect for burgers, sandwiches, or just tearing apart with butter. No lye required.<\/p>\n","protected":false},"author":1,"featured_media":2003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,73],"tags":[1601,1603,1599,1598,1600,1604,1602],"class_list":["post-1976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-quick_meals","tag-easy-pretzel-buns","tag-german-pretzel-buns","tag-homemade-pretzel-buns","tag-pretzel-buns","tag-pretzel-burger-buns","tag-pretzel-rolls","tag-soft-pretzel-buns"],"yoast_head":"\nPretzel Buns: Chewy, Salty, Better Than the Mall - Soft Boil Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/05\/14\/pretzel-buns-chewy-salty-better-than-the-mall\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pretzel Buns: Chewy, Salty, Better Than the Mall - Soft Boil Stories\" \/>\n<meta property=\"og:description\" content=\"Golden brown, deeply pretzel-y, soft on the inside, chewy on the outside. 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