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Pretzel Buns for Burgers or Sandwiches Recipe

German-American · Bread · 45 min total

Soft yet chewy pretzel buns with a glossy, salty crust, perfect for burgers or sandwiches. This recipe uses a baking soda bath to achieve that classic pretzel flavor and deep brown color.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 2 teaspoons salt
• 4 tablespoons unsalted butter, melted
• 1/4 cup baking soda
• 1 large egg, beaten with 1 tablespoon water (for wash)
• Coarse sea salt or pretzel salt, for sprinkling

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let stand 5-10 minutes until foamy.
2. In a large bowl, whisk together flour and salt. Add yeast mixture and melted butter; stir until a dough forms. Knead on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough and divide into 8 equal pieces. Shape each into a ball, then roll into a rope about 12 inches long. Form into a pretzel shape (loop and twist ends) or shape into round buns by tucking edges under. Place on a parchment-lined baking sheet. Cover and let rise 20 minutes.
4. Preheat oven to 425°F. Bring a large pot of water to a boil, then carefully add baking soda (it will foam). Reduce heat to a simmer. Gently drop each bun into the water, one at a time, for 30 seconds per side. Remove with a slotted spoon and return to baking sheet.
5. Brush each bun with egg wash and sprinkle with coarse salt. Using a sharp knife, score a shallow X on top of each bun if desired.
6. Bake for 12-15 minutes until deep golden brown. Transfer to a wire rack to cool completely before slicing.

Tips

• For a softer crust, skip the baking soda bath and brush with egg wash before baking.
• Store buns in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
• To reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes.

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