Soft Pretzel Buns

Add more flavor to your burgers or chicken sandwiches by serving them on these pretzel buns.

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Soft Pretzel Buns

Step 1: Dough

To a large mixing bowl, add:

1 cup (8 oz) warm water

4 tsp sugar

2 tsp yeast

1 cup flour

Stir until combined, then mix each in individually:

1 tsp salt 

2 Tbsp oil

1 1/4 cup flour

Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover bowl.

• Let rise 30 minutes. 

• Divide into 8 equal pieces, shaping each into a ball. Place the balls a few inches apart on a sheet pan, flatten each so that the roll becomes a 3/4” thick disk. Cover with a towel.

• Proof 20 minutes. 

Step 2: Boil & Bake

Preheat oven to 425F. To a large pot, add:

6-8 cups water

Bring to a boil over high heat, reduce heat to medium-high. Add:

2 Tbsp baking soda

Boil the rolls in batches of 2-3 rolls:

1. Using a slotted spoon, quickly add the rolls

2. Boil for 20 seconds, flip over with slotted spoon & boil for a final 20 seconds

3. Using a slotted spoon, remove the boiled rolls, transferring to a cooling rack

4. Brush with butter and sprinkle with coarse sea salt

5. Using a sharp knife, slash a slit in the top of each roll

6. Transfer to a baking sheet

Bake at 425 for 10 - 12 minutes. Let sit 5 minutes, then serve.

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Brenda’s tips:

• Serving size: 8 buns

• The dough can be prepared in a bread maker, using the “dough” cycle

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• And find more tips about making yeast dough

Quick Homemade Hamburger Buns

These homemade hamburger (or hotdog) buns will be ready to eat in under an hour. Homemade hamburger buns have never been so easy!

This is another recipe shared by Brenda’s younger sister, Sheryl - - - you’ll want to try these.

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Quick Hamburger Buns

To a large mixing bowl, add:

1 1/8 cup warm water

1 1/2 Tbsp yeast

1/4 cup sugar

Mix together, allowing yeast to bloom*, then stir in:

2 3/4 cups flour

1 tsp salt

1 egg

1/3 cup oil

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Then follow these steps:

1. Knead for about 10 minutes or until dough is soft and elastic

2. Let rise 10 minutes

3. Divide dough into 12 equal pieces

4. Shape into balls, flatten, and place 3” apart on two greased sheet pans

5. Proof** 10 minutes

6. Turn oven to 425F to preheat

7. Allow to proof ~10 minutes longer

8. Optional: brush tops with egg whites

9. Bake at 425F for 8-12 minutes

Remove from oven. Let sit 5 minutes, then serve.

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Brenda’s tips:

• Serving size: 12 standard hamburger buns

• *Bloom: After combining the water, sugar, and yeast let it sit until the mixture starts to naturally change (indicates yeast is working)

  • Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

    • burning it: too hot water

    • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

    • poisoning it: salt added directly to yeast that hasn't bloomed

• **Proof means to allow the yeast to work (aka let the dough rise)

  • Proof these buns at room temperature for the recommended time

  • Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a baked good prior to the five minutes, the baked good will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the baked good will cut cleanly and have a smooth open crumb.

• This recipe also works great for hotdog buns. All you need to do is adapt the shaping.

• Great to use with:

  • Hamburgers

  • Sloppy Joes