Homemade Pretzel Buns are irresistibly delicious with their golden, chewy crust and soft interior, making every bite a treat. They’re also incredibly fun to make, and complement Pork Bacon Burgers and Pulled Pork Sandwiches perfectly!
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🥨 The Ingredients
This recipe combines simple ingredients that create chewy buns bursting with the classic, savory pretzel flavor. You may need to seek out a couple of the items, or just omit them. Either way, you’ll have delicious buns! They are similar to our Easy Homemade Soft Pretzels! Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Flour – All-purpose flour produces wonderful buns. However, you can substitute bread flour. The buns may be a little more chewy, and you may need to add a bit more water since bread flour will absorb more liquid.
- Yeast – Instant Yeast or Active Dry Yeast will work. Instant will make the dough rise faster, but you’ll get excellent results with either. Be sure to double-check the ‘best used by’ date. Preferably, it won’t be for months in the future.
- Barley Malt Syrup, Malt Powder, and Molasses – These three ingredients help to give the pretzel rolls that classic chew, taste, and appearance. However, you can make the buns without them, and they will still be good. Dark brown sugar or dark corn syrup can be substituted for the barley malt syrup.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make the Dough for Pretzel Buns
- Step 1: In the bowl of your stand mixer, add the yeast to the barley malt syrup and warm water. Let stand until foamy, about 10 minutes.
- Step 2: Stir in the salt, malt powder, and cooled melted butter.
- Step 3: Add the flour and then knead with the mixer until smooth, elastic, and not sticking to the bowl.
- Step 4: Knead the dough by hand for 1 minute on a lightly floured surface.
- Step 5: Place in a greased bowl and cover with plastic wrap
- Step 6: Let it proof in a non-drafty, warm area until doubled in size, usually 1 hour to 90 minutes. Remove the plastic wrap.
Expert Tip
It’s important to allow the dough to double in size. This can take anywhere from 1 hour to 2 hours. For even further flavor development, you can place the unrisen dough in the fridge overnight or up to 24 hours.
👨🍳 How To Make Homemade Pretzel Buns
- Step 7: Punch the dough down, turn it out onto a lightly floured surface, and cut into 8 pieces.
- Step 8: Form the pieces into tight balls of dough, place on a baking sheet, gently press down on them, and then cover with a kitchen towel.
- Step 9: Add the molasses and baking soda to boiling water in a large pot, and then add the buns (working in batches). Cook for 30 seconds, flip, and cook for another 30 seconds.
- Step 10: Remove with a slotted spoon and place on a pan with parchment paper or a silicone mat. Sprinkle on salt and slice an ‘X’ into the top of the bun.
- Step 5: Bake for 20 minutes at 425°F, or until golden.
- Step 6: Cool on a baking rack.
🍽️ How To Serve
- The buns are wonderful with grilled hamburgers, bratwurst sliders, juicy pork burgers, honey mustard chicken sandwiches, and slow-cooker pulled pork sandwiches.
- You can also form the dough into a long oval and make hero pretzel buns. These are perfect for Grilled Sausage with Peppers and Onions.
- These buns toast beautifully on the grill or in a hot skillet. Or, serve them without toasting them. They are delicious either way.
🙋🏽♂️ Frequently Asked Questions
What makes homemade pretzel buns chewy and different from regular buns?
Pretzel buns get their chewy texture and distinctive flavor from boiling the dough briefly in a baking soda solution before baking, which creates the classic pretzel crust.
Do homemade pretzel buns require malt powder, and what does it do?
Using malt powder adds authentic flavor and enhances the classic pretzel taste and crust, but it’s not 100% necessary—you can still make delicious pretzel buns without it.
How should I store homemade pretzel buns to keep them fresh?
Store pretzel buns in an airtight container or resealable bag at room temperature for up to two days, or freeze them for longer storage and reheat before serving.
🥯 Other Classic Bread Recipes
Ready to make the best buns in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Pretzel Buns
Homemade pretzel buns are soft, chewy, and packed with the classic savory flavor of traditional pretzels. Follow the steps and you'll have perfect buns perfect for elevating burgers, sandwiches, or enjoying as a tasty snack.
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Servings: 8
Calories: 308kcal
Video
Equipment
- 1 Stand mixer
- baking sheets
- Parchment paper or silicone mat
- Slotted spoon
Ingredients
- 1½ cups warm water (105 to 115°F)
- 2 tablespoon barley malt syrup or dark corn syrup
- 2¼ teaspoon instant yeast 1 package
- 1 teaspoon salt
- 1 teaspoon malt powder optional
- 2 tablespoon unsalted butter melted, and cooled
- 4⅓ cups all-purpose flour plus more as needed
- cooking spray
- Water for boiling
- 2 tablespoon molasses optional
- ¼ cup baking soda
- 2 tablespoon coarse sea salt or Kosher salt
Instructions
- In the bowl of your stand mixer, add the warm water. Stir in the barley malt and then stir in the yeast. Let stand for 10 minutes, or until foamy.1½ cups warm water (105 to 115°F), 2 tablespoon barley malt syrup, 2¼ teaspoon instant yeast
- Stir in the salt, malt powder, and cooled butter.1 teaspoon salt, 1 teaspoon malt powder, 2 tablespoon unsalted butter
- Add the dough attachment and mix on LOW, and slowly add the flour to the mixture. Mix for a minute or two, and then increase the speed to MEDIUM and knead for 10 minutes, until the dough is smooth, elastic, and no longer sticks to the bottom of the bowl. If the dough is sticking, add flour (1 tablespoon at a time) until the dough turns freely in the bowl.4⅓ cups all-purpose flour
- Remove the dough from the bowl and off of the dough attachment. Place it on a lightly floured surface and knead it by hand for 1 to 2 minutes.
- Spray a large bowl with cooking spray. Form the dough into a smooth ball and place in the oiled bowl. Turn the dough over to coat it with the oil. Spray the top of the dough and cover with plastic wrap. Place the bowl in a warm, non-drafty area until the dough has doubled in size, usually 1 hour to 90 minutes.cooking spray
- Preheat oven to 425°F.
- Punch the dough down with your fist to deflate it. Turn the dough onto a lightly floured surface. Cut the dough into 8 equal portions.
- Cover the pieces of dough with a kitchen towel. Working one dough piece at a time, form the dough into a smooth ball. Pull the sides of the dough to the top (or bottom) of the ball. Place the ball on the floured counter and use the palm of your hands to continue smoothing the ball of dough, which will also cause the dough to have a little tension (see video for guidance). Place the dough ball on a baking sheet lined with parchment paper or a silicone mat. Press the top down slightly with your finger. Repeat with remaining dough pieces. Keep dough balls covered with a kitchen towel as you work.
- Meanwhile, bring a large pot of water to a boil. Add the molasses and stir until combined. Carefully add the baking soda. The water will foam and fizz strongly for a few seconds. Once the foaming stops, gently add two or three dough balls. Boil for 30 seconds, and then flip them over with a slotted spoon and boil for another 30 seconds. Remove with the slotted spoon, and let excess water drip off.Water, 2 tablespoon molasses, ¼ cup baking soda
- Place the buns on a baking sheet lined with parchment paper or a silicone mat. Sprinkle salt over the tops of the buns and then use a sharp knife or razor blade to cut an 'X' into the top of the bun. Repeat with the remaining buns.2 tablespoon coarse sea salt
- Bake for 18 to 20 minutes, until the buns are a deep golden color, turning the pan around about halfway through.
- Cool completely on a baking rack. Store in an air-tight container for up to 2 days.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
See the blog post for links to the malt powder and barley malt syrup. You can omit these ingredients and still have delicious buns. They contribute to the classic pretzel taste, texture, and color.
The baking soda and molasses add color, shininess, and a chewy middle with a crisp exterior.
Nutrition
Calories: 308kcal | Carbohydrates: 59g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 3077mg | Potassium: 199mg | Fiber: 3g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 3mg
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Kevin Carson says
I have a big jar of starter, which is what I usually use for yeast bread. You think this recipe would work as sourdough?
Kris Longwell says
Yes! Sourdough pretzels are amazing!!! Keep us posted!