This is my husband’s favorite bread. The buns can be made smaller for use as dinner rolls or larger for sandwiches and burgers. Definitely read through the recipe before starting as there are a few different processes, namely the baking soda boil, that give these buns their signature pretzel flavor. And yes, 4 tablespoons of baking soda is the correct amount. Also, if you haven’t crossed over to baking with parchment paper yet I highly suggest trying it out (this coming from a former parchment paper pessimist). Depending on what you bake, the paper can be reused!
Homemade Pretzel Buns
1/2 cup warm water
1 Tbs yeast
1 cup milk
1/3 cup butter
1/3 cup brown sugar
1 tsp salt
5 cups flour
6 cups water
4 Tbs baking soda
Coarse salt
Makes 10 - 12
Combine warm water and yeast and let sit for about 5-10 minutes until it’s foamy. While waiting for yeast, heat up milk in microwave for a minute until warm and then drop butter and sugar in and let sit till butter is mostly melted. Combine milk and yeast mixtures in mixing bowl and then add in salt and 2 cups of flour. Mix until combined and then gradually add in remaining 3 cups of flour (may take a little less or a little more) until the dough pulls away from bowl.
Switch to kneading by either machine or hand (I use machine) and knead until dough has a stretch to it and you can pull a small piece apart and almost look through it like a window pane. Cover and let rise for 1 hour or more till doubled. Shape into 10-12 balls and roll each ball in flour dusted hands for about 30 seconds each. This will help the bun keep its round shape and not go flat during the boiling process. Place on parchment paper covered baking sheet and let rest for 20-30 minutes.
Preheat oven to 425 degrees F. Heat water and baking soda to a boil. Drop 2-3 buns into boiling water and boil for 30 seconds then flip and boil for 30 seconds more. Remove from water and drain on a wire cooling rack. Use a sharp knife to cut a cross pattern on top and sprinkle with coarse salt.
Place back on baking sheet with parchment paper and bake for about 12 minutes. Keep your eye on them till they turn a medium golden brown. Let cool (or eat them right away, hot as your fingers will allow) and enjoy!
This is my husband’s favorite bread. The buns can be made smaller for use as dinner rolls or larger for sandwiches and burgers. Definitely read through the recipe before starting as there are a few different processes, namely the baking soda boil, that give these buns their signature pretzel flavor. And yes, 4 tablespoons of baking soda is the correct amount. Also, if you haven’t crossed over to baking with parchment paper yet I highly suggest trying it out (this coming from a former parchment paper pessimist). Depending on what you bake, the paper can be reused!
Homemade Pretzel Buns
1/2 cup warm water
1 Tbs yeast
1 cup milk
1/3 cup butter
1/3 cup brown sugar
1 tsp salt
5 cups flour
6 cups water
4 Tbs baking soda
Coarse salt
Makes 10 - 12
Combine warm water and yeast and let sit for about 5-10 minutes until it’s foamy. While waiting for yeast, heat up milk in microwave for a minute until warm and then drop butter and sugar in and let sit till butter is mostly melted. Combine milk and yeast mixtures in mixing bowl and then add in salt and 2 cups of flour. Mix until combined and then gradually add in remaining 3 cups of flour (may take a little less or a little more) until the dough pulls away from bowl.
Switch to kneading by either machine or hand (I use machine) and knead until dough has a stretch to it and you can pull a small piece apart and almost look through it like a window pane. Cover and let rise for 1 hour or more till doubled. Shape into 10-12 balls and roll each ball in flour dusted hands for about 30 seconds each. This will help the bun keep its round shape and not go flat during the boiling process. Place on parchment paper covered baking sheet and let rest for 20-30 minutes.
Preheat oven to 425 degrees F. Heat water and baking soda to a boil. Drop 2-3 buns into boiling water and boil for 30 seconds then flip and boil for 30 seconds more. Remove from water and drain on a wire cooling rack. Use a sharp knife to cut a cross pattern on top and sprinkle with coarse salt.
Place back on baking sheet with parchment paper and bake for about 12 minutes. Keep your eye on them till they turn a medium golden brown. Let cool (or eat them right away, hot as your fingers will allow) and enjoy!
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Lindsey VanTassel enjoys living in the Last Frontier with her family of four, eight if you count the dogs! She loves spending time in the kitchen creating and perfecting recipes to share with her family, friends, and community.
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