These pretzel buns or rolls are wonderfully soft and deliciously chewy. The recipe makes 8 perfect hamburger-sized buns or 12 smaller pretzel rolls.
Hello, my friends.
I’m excited to be here to share these pretzel buns. These are my favorite homemade hamburger buns. Not only are they drop down gorgeous, they are deliciously tasty too.
If you prefer, you can also make them smaller into rolls, but we usually go for the big guys.
The bigger the better!
Amiright?
Before I get into the juicy details about this recipe, let me just tell you that if you are new to bread making (or even if you just would like a refresher crash course) be sure to check out my Guide to Baking with Yeast.
That post will give you everything you need to get up to speed to bake amazing, delicious, yeast breads using my quick rise bread method.
How to make these pretzel buns
Making the dough
I like to use very hot water when making bread. Usually tap water isn’t quite warm enough so I warm it in the microwave until the temperature is between 110 and 130 degrees F.
Add all the other ingredients to the mixer (I use a Bosch mixer, aff. link) with half of the flour and the yeast on top of the flour.
Then mix, adding additional flour as needed until the dough starts to pull away from the sides and center of the mixer.
Stop adding flour at this point even if it is more or less than the amount listed in the recipe. Then let the mixer mix for an additional six minutes.
Forming the pretzel buns
Divide the dough into eight pieces – a bench scraper makes this easy (aff. link). Each piece will weigh about 5-ounces (I like to weight them on a scale, aff. link).
Then follow these steps to roll each piece into a ball:
Take the dough in your palm (like the picture below). Cup your hand around the dough keeping the sides of your hand on the counter and roll the dough until it becomes smooth and round.
The baking soda wash & topping
Combine ¼ cup baking soda and 2 cups hot tap water in a 2-cup glass measuring cup. Stir to combine.
Then dunk each ball in baking soda wash and place on a parchment-lined baking sheet, about 2-inches apart.
Repeat with the remaining dough balls. I like to stir baking soda wash each time before dunking, as the baking soda tends to settle.
Sprinkle dough with pretzel salt or finishing salt (this is the salt I use, aff. link) on top, if desired.
Rising & baking
Cover with a light dishcloth (I like these flour sack towels, aff. link) and let them rise for 45-60 minutes in a warm place until doubled. Rolls should not be touching after they have risen.
When rolls have risen, score each of the rolls in a cross with a very sharp knife, sharp kitchen scissors, or baker’s lame (here’s the lame I have, aff. link).
Bake in a preheated oven at 400 degrees F for 5 minutes. Then turn down heat to 375 degrees F and bake an additional 10 to 15 minutes or until internal temperature reaches 190 degrees F.
Pretzel rolls, if you wish
As I mentioned in the beginning, you can make smaller rolls with this recipe, if you prefer.
Everything will be the same except when you ready to divide the dough, divide it into twelve 3.3-ounce pretzel rolls. Keep an eye on the baking time as they may bake 5 or so minutes quicker in roll form.
Freezing + Serving Suggestions
These pretzel buns make the BEST hamburger buns. I like to make them ahead (doubling the recipe of course) and keep them on hand in the freezer.
To freeze, cool the buns completely. Then store in sealed zipper freezer bags for up to a month.
Pretzel buns are best frozen the same day they are made. They are easy to thaw on a counter or in the microwave.
We love to slice them in half, butter both sides and toast them before adding the burgers. YUM!
Pretzel Buns or Rolls
These pretzel buns or rolls are wonderfully soft and deliciously chewy. The recipe makes 8 perfect hamburger buns or 12 smaller pretzel rolls. We love them.
Ingredients
- 1 ¾ cups water
- ¼ cup granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon canola oil
- 1 tablespoon honey
- 4 to 5 cups (22 ounces) all-purpose flour
- 1 ½ tablespoons instant yeast
Baking Soda Wash & Topping:
- ¼ cup baking soda
- 2 cups hot tap water
- pretzel salt or finishing salt for sprinkling on top, optional
Instructions
-
Line a baking sheet with parchment paper and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
-
Meanwhile in the bowl of a stand mixer with dough hook attachment add the sugar, salt, oil, and honey. Add the heated water to the stand mixer. Then add about half of the all-purpose flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
-
Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if it is more or less than amount listed in the recipe. Then let the mixer mix for an additional six minutes.
-
Divide dough in eight pieces (each will weigh about 5-ounces, see note) and roll into balls.
-
Combine ¼ cup baking soda and 2 cups hot tap water in a 2-cup glass measuring cup. Stir to combine. Then dunk each ball in baking soda wash and place on parchment-lined baking sheet, about 2-inches apart. Repeat with remaining dough balls, stirring baking soda wash before dunking. Sprinkle dough with pretzel salt or finishing salt on top, if desired.
-
Cover with a light dishcloth and let rise for 45-60 minutes in a warm place until doubled. Rolls should not be touching after they have risen. Meanwhile, preheat oven to 400 degrees F.
-
When rolls have risen, score each of the rolls in a cross with a very sharp knife, sharp kitchen scissors, or baker’s lame. Bake in preheated 400 degrees F oven for 5 minutes. Then turn down heat to 375 degrees F and bake an additional 10 to 15 minutes or until internal temperature reaches 190 degrees F.
Recipe Notes
1. The 5-ounce buns are the perfect size for hamburgers buns. You could also easily divide the dough into a dozen 3.3-ounce pretzel rolls if you prefer. Keep an eye on the baking time as they may bake 5 or so minutes quicker in roll form.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
