Best Pretzel Buns Recipes

PRETZEL BUNS

Steps:

• Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
• Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

HOMEMADE PRETZEL BUNS WITH BUTTER AND HAM

Steps:

• Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes.
• Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot.
• Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing.
• To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.

PRETZEL BUNS WITH GRILLED DOGS AND SPICY CHEESE SAUCE

Steps:

• For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined, 10 to 15 minutes, stirring occasionally.
• For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. Cook for 4 to 5 minutes.
• For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like. Enjoy!
• In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
• In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
• Combine the all-purpose flour and bread flour in a mixing bowl.
• Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
• Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
• Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
• Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
• In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
• Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
• Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

PRETZEL HOT DOG BUNS

Steps:

• In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
• In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
• Combine the all-purpose flour and bread flour in a mixing bowl.
• Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
• Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
• Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
• Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
• In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
• Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
• Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

REUBEN EGGS BENEDICT ON PRETZEL BUNS

Steps:

• 1. Preheat oven to 350*; heat skillet to medium spray with cooking spray
• 2. Crack one egg into the pan, sprinkle with cracked pepper. after about 2-3 minutes, flip and repeat. Do one egg at a time, until all 4 are over easy-medium (depending on your preference) sprinkle with salt; set aside.
• 3. While eggs are cooking, put split pretzel buns/rolls on baking sheet (I hollow them out to allow for filling, but that is another preference thing not a necessary) Toast about 5-6 minutes.
• 4. ASSEMBLE!! Pretzel half, add 1/4 of sauerkraut to each half, then 1/4 of corned beef to half.
• 5. Top each with a slice of swiss cheese, then add the egg, and drizzle with preferred amount of thousand island.
• 6. ENJOY!!! These are SO easy but SUCH delicious twist on two different classics. Eggs benedict, and the reuben!

ROOT BEER SLOPPY JOES ON PRETZEL BUNS

Steps:

• For the pretzel buns: Preheat the oven to 400 degrees F.
• Form the dough into 4 buns. Make the desired slits on top of the buns and set aside.
• In a large pot, combine the baking soda and 4 quarts water. Bring to a boil and then add the buns; cook for 3 minutes. Remove the buns and set on a rack to dry. Brush with the egg whites and sprinkle with pretzel salt.
• Place the buns on a buttered baking sheet and bake for 12 minutes. Adjust the oven to 350 degrees F and continue baking until the buns are browned, another 15 minutes. Remove from the oven and let cool.
• For the sloppy joes: In a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Add the onions, peppers and garlic, and cook until slightly softened, 5 minutes. Scrape into a bowl and set aside.
• Place the same skillet over high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 6 minutes. Drain off the fat from the pan and add the chili powder, dry mustard and cayenne to the meat. Add the tomato paste, stirring to coat. Cook undisturbed for about 4 minutes to allow the tomato paste to caramelize.
• Add the onion mixture back to pan and then stir in the Worcestershire, maple syrup, red wine vinegar and root beer. Reduce heat to low and simmer until the liquid has reduced and the sauce thickened, 20 minutes. Serve hot on toasted pretzel buns. (Makes enough for 9 sandwiches.)

PRETZEL HOT DOG BUNS RECIPE - (4.5/5)

Steps:

• In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105°F to 110°F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425°F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

PRETZEL SANDWICH BUNS

Steps:

• Mix and knead the dough ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough.
• Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface.
• Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
• Preheat the oven to 400°F.
• Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
• Drop 5 dough balls at a time into the water bath.
• Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
• Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
• Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

PRETZEL BUNS

Steps:

• 1. In a bowl of a stand mixer with a dough hook attachement, add 1 cup 110° water, sugar and 1 teaspoon salt. Mix and let sit for 5 to 10 minutes or until foamy.
• 2. Mix the flour and salt, add to yeast mixture, and stir with dough hook for 8 minutes, or until dough is elastic and smooth.
• 3. Form the dough in a ball, grease out side liberally with vegetable oil, cover with a damp towel and let rest on cojnter until double in size, about 25 to 30 minutes.
• 4. Knead the dough, then turn out on a floured surface and continue to knead until the dough is smooth and springs back when poked with your finger, about 1 minute.
• 5. Divide the dough into either 6 or 4 portions, I used 6 portions, cover again with towel, and let rise for another 20 to 25 minutes, or until doubled in size.
• 6. While dough is rising, bring water to a boil, then add the baking soda. Preheat oven to 425° Line a cookie sheet with foil and spray with non stick spray.
• 7. Drop rolls in 2 at a time and poach for 2 minutes, and then remove to drain on a wire rack.
• 8. Mix the egg white and teaspoon of water together and brush over the top of the rolls. Take a sharp knife and make an X shape in the middle.
• 9. Sprinkle with desired amount of salt. I wished I had really coarse salt for this, it would have been better, but they still good with just Kosher salt.
• 10. Bake for 15 minutes, turning half way until golden brown.

PRETZEL CHALLAH BUNS

Steps:

• For the challah buns: In a medium bowl, combine the flour, sugar, yeast and salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
• For the baking soda bath: While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
• Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
• Line a baking sheet with parchment paper.
• Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
• Increase the oven temperature to 375 degrees F.
• Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
• For the topping: Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

SALTED PRETZEL BUNS

Steps:

• In a large mixing bowl, add your warm water and yeast, allow to set for 5 minutes. Mix together your flour, sugar, salt. Add the melted butter and your flour mixture and mix with the dough hook for about 3 minutes to form a soft dough. If it seems to dry add a tablespoon more water. Put your dough in a well greased bowl and cover with a towel, set in a warm place to rise. I put mine in my oven with the light on. Takes about 1 hour to double in size. Remove from bowl and punch down, knead a couple of minutes. Cut your dough in half, then in half again and again, you should now have eight equal pieces. Roll into balls then place on the counter and with an open palm push down and roll out to the size and shape of buns. Place these onto a bookie sheet lined with greased parchment paper. Allow to rise 30 minutes. About 10 minutes before the dough is finished rising pre- heat your oven to 425 degrees. Bring 8 cups of water to a boil, now slowly add the baking soda. Be carefully this can foam up and run over if you add it all at once. Take 2 buns at a time and place them in the boiling water, boil for 30 seconds, turn over and boil 30 more seconds. Remove from water and place back onto your baking sheet, repeat with the rest of the buns. Using a sharp knife cut an X across the tops. Brush each roll throughly with the egg wash, sprinkle tops with salt. Bake for 15 to 20 minutes, or until the tops are very brown. Remove from pan to cooling racks as soon as they come out of the oven These buns freeze well if you don't need them right away.

PRETZEL BUNS

Steps:

• Preheat the oven to 400 degrees, with the rack in the middle. In the bowl of a stand mixer, combine 1/3c water, yeast and honey and mix well. Let stand for 10 mins until foamy. In a seperate bowl, combine the flour and the salt. After 10 mins, add the melted butter and the rest of the water to the yeast mix. Add the flour mix and with a dough hook, set the mixer on med. low. Mix until dough is no longer shaggy but smooth, approx. 10 mins. Transfer dough to a bowl sprayed with cooking spray and cover with sprayed plastic wrap. Let rise for 35 mins. Empty bowl of dough onto a floured mat or counter top and using a pizza cutter, cut it into 8 equal pieces. A food scale can help ensure that each ball is the same size for uniform cooking. Shape each piece into a ball by pulling down on the sides and pushing up into the center, then pinch closed. Place the balls on a tray sprayed with cooking spray, covered with sprayed plastic wrap. Let rise another 30 mins. Meanwhile, combine 12 c water with the baking soda and bring to a boil. Boil 4 rolls at a time for 30 seconds, turning over and boiling them on the other side for another 30 seconds. Place them on a baking sheet lined with parchment paper. Brush them evenly with the egg white mixture and sprinkle with kosher salt. Using a serrated knife, cut two parallel gashes in the roll's top, about 1/4" deep. Bake in the oven for 15 minutes or until deep golden brown and about 180 degrees, using a meat thermometer. Turn the tray halfway through to ensure even browning.