Pretzel Buns

Total Time Prep: 30 min. + rising Bake: 15 min.
Yield 8 servings
Test Kitchen Approved
Hosting a cookout? Bake a batch of these pretzel buns the morning of so they're ready to serve with freshly grilled hamburgers. Now you've mastered your grill game.

Ingredients

  • 3 to 3-1/2 cups all-purpose flour
  • 1 cup warm water (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 1 large egg, room temperature
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 2/3 cup baking soda
  • TOPPING:
  • 1 large egg yolk, room temperature
  • 1 tablespoon water
  • Pretzel salt, optional

Directions

  1. In a large bowl, combine first seven ingredients until combined. Transfer to a floured surface; knead until dough is smooth and elastic. Place in a large greased bowl, turning once to coat. Let rise until doubled, 1 to 1-1/2 hours.
  2. Preheat oven to 425°. Turn dough onto a floured surface; divide into 8 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest until doubled, about 1 hour longer.
  3. In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop rolls, 1 at a time, into boiling water, top side town. Cook for 30 seconds. Remove with a slotted spoon to greased baking sheets.
  4. In a small bowl, whisk egg yolk and water; brush over pretzels. With a sharp knife, score an "X" into each roll about 1/2-in. deep. If desired, sprinkle rolls with pretzel salt. Bake until well browned, 12-14 minutes. Remove from pans to a wire rack to cool.

Nutrition Facts

1 roll: 241 calories, 5g fat (2g saturated fat), 54mg cholesterol, 329mg sodium, 43g carbohydrate (6g sugars, 2g fiber), 7g protein.

Switch out your regular hamburger buns for this fun alternative. Pretzel buns have a soft, chewy texture and salty flavor that complements any sandwich! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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