When I was pregnant with my daughter I had such cravings for pretzels and pretzel buns. It didn’t help that the travel agent office I used to work at had a pretzel shop open up across from us halfway through my pregnancy. I recently got the cravings for pretzels again (no, not pregnant) and homemade pretzel buns are better than any store bought. These pretzel buns are chewy and salty on the outside and dense yet soft on the inside, just the way a pretzel should be!
Making them at home is pretty easy, the hardest part is waiting for the dough to rise. My little ones loved making them too. My daughter really enjoyed the taste of them, I think my son thought they were too salty.
Baking bread of any kind is my favourite thing to make with my children. They love helping to pour the ingredients in, really like the stand mixer, and their favourite part is squishing the dough. It’s also nice to not have to worry about them eating raw eggs when they do their taste tests (there is a lot of them).
How to Make the Pretzel Buns
Making the Dough
To make these pretzel buns first you have to activate the yeast. Do this by measuring out 1 and 1/4 cup of warm water (bath temperature) and mix in the yeast and sugar. Let this sit for 10 minutes, you will see a layer of foam form when activated.
When the yeast has been activated add it to the flour along with the melted butter. Start on a low speed setting and mix until the dough begins to form. Check the doughs consistency, you want it to be only slightly sticky and come together into one large piece. If it’s too wet add a tablespoon of flour at a time and continue mixing. If it’s too dry add a teaspoon of water at a time and keep mixing.
After dough has come together continue kneading for 7 minutes. Remove the dough, grease the bowl, and add the dough back in. Spin it around a few times to grease the top of the dough ball. Cover with plastic wrap and a kitchen towel and let rise for an hour or until doubled in size.
Shaping the Pretzel Buns
After rising, gently punch the dough down and remove from the bowl. Divide dough into 8 equal size pieces (you can just eye ball it). Form each dough into a ball. Shape each portion into a ball. Do this by pulling at the sides and tucking the access dough underneath. Once the ball is formed place it on the counter with the tucked side down. Cup the dough with both hands and turn the ball in one direction. This will help tighten the shape. Keep doing this for about a minute or until you feel some tension in the dough.
Place formed buns on a parchment paper lined baking sheet, cover, and let rise for 20 minutes or so while you get the oven preheated and water boiling.
Boiling the Buns
Preheat the oven and boil water and baking soda in a large pot. You want to use a large pot because the baking soda makes a lot of bubbles. Drop dough balls in two at a time (you don’t want to over crowd) and let boil for 30 seconds per side. After boiled remove with a slotted spoon and place on the baking tray.
With a sharp knife score an X on top of each bun and coat with coarse sea salt.
Bake for 19-22 minutes or until rolls are a deep brown colour and sounds hollow when tapped on. Move to a wire rack to cool or let them sit for a little bit and enjoy them warm!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Pretzel Buns!
If you make this bread you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
- 1 & 1/4 C warm water
- 2 & 1/4 tsp active dry yeast
- 1 tsp white sugar
- 1/4 c butter melted and cooled to room temperature
- 3 & 1/2 C all purpose flour spooned and levelled
- 2 tsp salt
- 1/2 tbsp olive oil for greasing the bowl
- 1/2 C baking Soda
- 6 C water boiled
- coarse sea salt for sprinkling
Making the Pretzel Dough
- In a small measuring cup add warm water, yeast, and sugar. Gently stir and set aside for 10 minutes. This will activate the yeast and you will see and you will see a foam form.
- In the bowl of your stand mixer, add in the flour and the salt, mix together. After yeast has activated add the yeast mixture into the flour and the melted butter.
- Using your dough hook mix on a low speed until dough is formed. You want to dough to form one cohesive ball that is not sticky and manageable to touch, and no flour/dough sticking to the sides or bottom. If dough is too wet add a tablespoon of flour at a time until dough is no longer wet. If dough is too dry add small amounts of water. Once dough is formed continue kneading for another 5 minutes.
- Remove dough from bowl and add about 1/2 tbsp of oil (olive/vegetable) to grease the bowl. Once greased add dough back in the bowl. Flip dough over a few times to grease to top of the ball. Cover with plastic wrap and a kitchen towel and place somewhere warm to rise. Let rise for an hour or until dough has doubled in size.
Shaping the Pretzel Buns
- Once dough has doubled in size gently punch it down, remove from bowl and place on your floured work surface.
- Knead the dough by hand for about a minute. Then divide dough into 8 equal sized portions.
- Shape each portion into a ball. Do this by pulling at the sides and tucking the access dough underneath. Once the ball is formed place it on the counter with the tucked side down. Cup the dough with both hands and turn the ball in one direction. This will help tighten the shape. Keep doing this for about a minute or until you feel some tension in the dough.
- Place formed dough balls on a baking sheet with parchment paper. Cover with plastic wrap and a kitchen towel. Let the dough rise while you get the oven preheated and the water ready to boil.
Boiling the Pretzels
- Preheat oven to 425F.
- In a large pot bring water and baking soda to a boil. You want to use a large pot because the baking soda water makes lots of bubbles.
- Once boiled lower in the pretzel buns in two at a time (you don't want to over crowd them). Boil for 30 seconds then flip the buns and boil the other side for 30 seconds. Using a slotted spoon remove the buns and place on the parchment paper. Continue this step with all the buns.
- Using a sharp knife score an X patter on the top of each bun and generously sprinkle with course sea salt.
- Bake for 19-22 minutes or until bread is a deep brown colour. Transfer to a wire rack to cool.
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