Pretzel Buns Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine warm water (about 105–110°F / 40–43°C) with sugar and yeast in a small bowl; let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to the flour.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Mix briefly to distribute.

Add warm water and melted butter to the dry ingredients. If you activated active dry yeast, add that mixture instead of plain water. Mix on low speed until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. By hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (about 190–220 g each, depending on final yield).

Shape each piece into a tight round bun: flatten slightly, fold edges to center, seal, then cup the seam side down and roll on the work surface to create a smooth top. Place shaped buns on a parchment-lined baking sheet, seam side down, spacing about 2 inches apart.

Cover the shaped buns loosely with plastic wrap or a kitchen towel and let them rest/proof for 30–40 minutes until puffy (they may not double). Meanwhile, preheat the oven and prepare the boiling solution.

Preheat the oven to 425°F (220°C). In a wide, shallow saucepan, bring 8 cups of water to a simmer. Carefully add 1/4 cup baking soda to the simmering water (it will bubble). Keep the water at a gentle simmer — not a rolling boil.

Working with 1–2 buns at a time, gently lower each bun (seam side up or down — either is fine) into the simmering baking soda solution for 20–30 seconds, turning once with a slotted spoon so both sides are briefly boiled. Do not overcrowd the pot.

Remove buns with the slotted spoon, allow excess water to drip back into the pot, and return buns to the parchment-lined baking sheet, seam side down. Repeat until all buns have been boiled.

Whisk the egg with 1 teaspoon cold water to make an egg wash. Gently brush each bun with the egg wash, taking care not to deflate them.

Sprinkle each bun lightly with coarse salt to taste.

Bake in the preheated 425°F (220°C) oven for 15–18 minutes, rotating the pan once halfway through, until buns are a deep golden-brown and sound hollow when tapped on the bottom.

Remove buns from the oven and immediately brush the tops with the optional melted butter for shine and flavor. Transfer to a wire rack to cool for at least 15 minutes before slicing or serving.