Pretzel bread buns
Submitted by L-monti
Pretzel bread buns, soft deli-style rolls with a chewy, mahogany pretzel crust from a quick baking soda bath. Bread machine dough makes them easy, ready for burgers and sandwiches.
YIELD
8 servingsPREP
90 minCOOK
10 minREADY
2 hrsThese pretzel buns deliver everything you love about a soft pretzel in sandwich form: a chewy, deep-golden crust and a soft, fluffy interior. They make a sturdy, flavorful bread for burgers, deli sandwiches, or sliders.
The dough is easy, mixed in a bread machine on the dough cycle from just flour, brown sugar, yeast, and water. Brown sugar feeds the yeast and adds a faint malty sweetness.
The step that makes them true pretzel buns is the baking soda bath. Boiling each shaped bun briefly in baking-soda water before baking creates that signature glossy, mahogany, chewy pretzel crust and distinctive flavor. Skip it and you just have a plain roll.
After their quick dip, the buns bake until golden brown.
Shape them as fat pretzel knots or simple round buns, whatever suits your sandwich.
Pro Tips
- Check the dough after 5 minutes of mixing and add a little water or flour for a smooth, soft dough.
- Don’t skip the baking soda bath; it’s what makes them pretzels, not just rolls.
- Boil only 10 to 15 seconds per bun, just long enough to set the crust.
- Sprinkle with coarse salt before baking for a classic pretzel look.
Variations
- Top with pretzel salt, sesame, or everything-bagel seasoning.
- Brush with an egg wash before baking for extra shine.
- Add shredded cheese in the last few minutes for cheesy pretzel buns.
Ingredients
Directions
- Place first four ingredients into your bread machine, in order listed.
- Select dough cycle. After five minutes check the dough and add water or flour if needed.
- When cycle is complete, turn dough onto lightly floured surface. Divide dough into eight balls. Roll each ball into a rope and shape dough into a pretzel shape, keep in mind this will be a bun so its ok for it to be fat as you want it to be.
- Bring water and baking soda to a boil.
- Drop each bun into the boiling water two at a time for about 10 to 15 seconds. Remove onto paper towel to dry and place onto greased cookie sheet.
- Bake 425 degrees F for 8 to 10 minutes or until lightly golden brown.
Comments
This is listed as low sodium but the nutritional information does not include the baking soda in its calculations. Baking soda has 150 mg of sodium per 1/8 teaspoon so this recipe contains 3600 mg of sodium. That is 450 mg per serving.