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    Home » Recipes » Breads

    Pretzel Buns

    Published: Jan 31, 2023

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    These slider sized pretzel buns are easy to make, full of traditional soft pretzel flavour, and make a great base for pretzel bun sliders!

    A row of pretzel bun sliders. The burgers have a variety of toppings.

    With the big game around the corner - and the planning of Super Bowl parties in full swing - I figure it’s about time for me to share my recipe for homemade pretzel rolls.

    This pretzel bun recipe makes soft pretzel rolls, that are perfectly sized to act as mini hamburger buns.

    Sure, you can use regular sandwich buns to make whatever kind of slider you’d like, but the distinct flavor of pretzel buns REALLY elevates a good burger, IMHO.

    This original recipe started out as an altered version of my Jalapeno Popper Stuffed Soft Pretzel Bites, just adapted into a delicious sandwich roll.

    Not only are these great as a base for cheeseburger sliders, they really take many different sandwiches to a whole other level.

    Try them with homemade Back Bacon, Peameal Bacon, or Montreal Smoked Meat for a deliciously Canadian sandwich.

    If you like smoky flavour, do up a batch of my Smoked Chicken Salad, or use some homemade Cold Smoked Mayo with your favourite deli meats.

    If you’re not a purist, you can whip up a batch of Olive Salad and make a batch of bastardized Muffaletta Sandwich sliders.

    (The bread is definitely not traditional for it, but still - it’s tasty!)

    Ok with a bit of a mess? These make a fantastic base for Sloppy Joes!

    ... all great recipes, but only scratching the surface of the possibilities!

    Let’s get to that recipe!

    A pile of golden brown pretzel buns.

    Ingredients

    This pretzel slider buns recipe uses super simple ingredients - if you don’t already have them on hand, you can definitely find them in any grocery store.

    A few notes for you:

    Pretzel Dough Ingredients

    This is a fairly traditional bagel dough recipe, needing only:

    All purpose flour (You can use bread flour)
    Light Brown Sugar
    Active Dry Yeast
    Unsalted Butter
    Olive Oil (Or nonstick cooking spray)
    Large Egg
    Kosher salt

    The Boil

    Unlike my bagel recipes - which are generally boiled in sweetened water - pretzels are generally boiled in an alkaline solution.

    For traditional pretzels, this usually involved water and lye, but I use a baking soda water bath.

    Too many childhood memories of pioneer villages - and Lower Fort Garry - learning about soap making, to want to mess with lye.

    Yes, I know it’s safe, yes, I know it’s an irrational fear. Oh well!

    Anyway, the baking soda bath is what gives soft pretzels - or in this case, pretzel buns - the characteristic dark brown colour.

    When baked goods brown in the oven, it’s because of the Maillard reaction, which is a chemical reaction between sugars and amino acids.

    I’ll spare you the whole science lesson, but basically?

    The baking soda solution = alkaline = speeds up the Maillard reaction = baked good gets much darker, much faster.

    That’s a lot of words to say “if you want this to look at taste like pretzels, don’s skip the baking soda bath!”.

    Coarse Salt

    Here, we get into a bit of “do as I say, not as I do”.

    I had a bit of bad luck when photographing this recipe, including burning the first batch.

    Not when I made them - they turned out perfectly! - but when I forgot that I stored them in the oven, and preheated it for my next shoot.

    Of COURSE that was before shooting them, AUGH!

    So by my second batch, I was annoyed and a bit rattled, and determined for them to be perfect. I obsessed with getting the slashes exactly how I wanted them, and got them in the oven.

    About 15 minutes later, I realized that I’d forgotten to salt the tops. OOF..

    Anyway, Coarse Salt is a pretty standard topping for pretzels - and pretzel buns - and I definitely recommend doing it.

    ... I just forgot on this batch, and was NOT in the mood to make a 3rd batch that day!

    A row of pretzel bun sliders. The burgers have a variety of toppings.

    How to Make Pretzel Slider Buns

    The full recipe is in the recipe card at the end of this post, here is the visual walk through with detailed instructions.

    Make the Dough

    Combine warm water (just warm, not hot water!) with brown sugar, stir until sugar is almost dissolved.

    Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

    A 2 part image showing brown sugar yeast water. before and after foaming up.

    In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.

    Pour in yeast mixture, stirring until well combined.

    A 5 part image showing the pretzel dough ingredients being mixed together.

    Turn dough out onto a clean, lightly floured surface and, knead for a few minutes. You should have a a soft and smooth ball of dough.

    Alternately, you can “knead” the dough in the bowl of a stand mixer fitted with a dough hook attachment. I’ll run it on low speed for 5-7 minutes or so.

    A 2 part image showing the dough before and after being kneaded smooth.

    Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl.

    Place dough in the bowl, turning to coat with the oil.

    Cover with plastic wrap, set aside in a warm place to let the dough rise for an hour or two, until doubled. (This is the first rise)

    A 2 part image showing the ball of pretzel dough before and after doubling in size.

    Assembly & Cooking

    Preheat oven to 375F. Line 2 baking sheets with parchment paper.

    Dump dough out onto a clean work surface, divide into into 24 equal portions.

    If you don’t end up with equal pieces the first time around, you can take bits from larger pieces to add to smaller pieces, to even it out..

    A 5 part image showing the ball of dough being divided into 2, 4, 8 and then 24 pieces.

    Roll each piece of dough into a tight ball, placing each on a prepared pan - 12 each.

    Allow dough balls to rise for another 10 minutes.

    A 5 part image showing a pieces of dough being pulled and rolled into a smooth ball, and 24 smooth balls of dough.

    Bring water to a boil in a large pot - We’ll usually use about 3 quarts of water .

    Add baking soda to the boiling water, stir until combined.

    A 5 part image showing the baking soda bath being mixed in a large pot.

    Turn heat down to keep the water at a simmer, and boil the rolls, about 5 at a time, for about a minute.

    Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.

    Use a slotted spoon remove the rolls from the water, allowing excess water to drip off before transferring each roll to a prepared baking sheet.

    A 5 part image showing the pretzel buns being boiled in baking soda water, then arranged on a parchment lined baking sheet.

    Whisk together eggs and water, brush this egg wash mixture across the top of each roll.

    A 5 part image showing the egg wash being mixed and brushed over the boiled buns.

    Use a sharp knife or razor blade to gently slash an “X” - or 2 very shallow slashes - into the top of a bun.

    You want the cut to be really shallow, basically only cutting through the cooked “skin” that formed when boiling.

    A 2 part image showing a sharp knife being used to cut shallow slashes in the unbaked buns.

    Repeat with remaining rolls, then generously sprinkle the tops with coarse salt.

    Note: I completely forgot the salt on this batch! Do as I say, not as I do!

    Bake for 20 to 25 minutes, until golden brown.

    A 2 part image showing the 2 pans of pretzel buns, before and after baking.

    Serving

    Allow pretzel buns to cool to room temperature before cutting and using.

    Leftover buns can be stored in an airtight container in the fridge until use.

    Best reheated before serving - A microwave is fine, an air fryer will make them taste almost fresh from the oven again.

    A 2 part image showing ketchup and mustard in pastry bags, and a plate of prepared burger toppings.

    Pro tip: When working with sliders, I like to put condiments in Large Piping Bags, for easier application.

    A pile of golden brown pretzel slider buns.

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just make you happy? Oh, I love the smell of it.

    Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes for yeast breads ad related items!

    Apple Cinnamon Buns
    Basil, Roasted Red Pepper, & Asiago Bread Braid
    Beer Pretzels & Jalapeno Jack Dip
    Buffalo Chicken Buns
    Chai Cinnamon Rolls
    How to Make Bagels
    Homemade Mini Bagels
    Jalapeno Popper Stuffed Pretzel Bites
    Maple Walnut Spiced Pumpkin Buns
    Marble Rye Bagels
    Paska - Ukrainian Easter Bread
    Persians Recipe
    Reuben Buns
    Rye Bagels with Caraway Seeds
    Sauerkraut Balls - Pyrizhky
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels
    Spinach Hand Pies
    Strawberry Orange Rolls
    Za'atar Manakish (With Cheese!)

    A row of pretzel bun slider burgers with variety of toppings.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A pile of golden brown pretzel slider buns.

    A pile of golden brown pretzel buns.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Mini Pretzel Buns [Slider Buns]

    These slider sized pretzel buns are easy to make, full of traditional soft pretzel flavour, and make a great base for pretzel bun sliders!
    Prep Time30 mins
    Cook Time25 mins
    Rising Time1 hr 10 mins
    Total Time2 hrs 5 mins
    Course: Bread
    Cuisine: German
    Diet: Low Lactose
    Servings: 24 Slider Buns
    Calories: 141kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets
    Parchment Paper

    Ingredients

    Dough

    • 1 ½ cups Warm - not hot - water
    • ¼ cup Light Brown Sugar
    • 1 package Active Dry Yeast About 2 ¼ tsp
    • 5 cups All-purpose flour
    • ½ teaspoon Salt
    • 4 oz Unsalted Butter Melted
    • Olive Oil

    Assembly

    • 3 quarts Water
    • ¾ cup Baking Soda
    • 1 Large Egg
    • 1 tablespoon Cold Water
    • Coarse sea salt

    Instructions

    Make the Dough

    • Combine warm water with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated.
      Set aside in a warm place for 10 minutes, or until foamy.
    • In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
      Pour in yeast mixture, stirring until well combined.
    • Turn dough out onto a clean surface, knead for a couple of minutes. Dough should be soft and smooth.
    • Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl.
    • Add freshly kneaded dough to the bowl, turning to coat with the oil.
      Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.

    Assembly & Cooking

    • Preheat oven to 375F. Line 2 baking sheets with parchment paper.
    • Divide dough into 24 evenly sized portions.
      Roll each dough portion into a tight ball, placing each on a prepared pan - 12 each.
      Allow to rise for another 10 minutes.
    • Bring water to a boil in a large pot. Add baking soda, stir until combined.
    • Boil the rolls, about 5 at a time, for about a minute.
    • Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
    • Use a slotted spoon to transfer each roll to prepared baking sheets
    • Whisk together eggs and water, brush this mixture across the tops of the buns.
    • Use a sharp knife to gently slash an “X” - or 2 very shallow slashes - into the top of each bun, then generously sprinkle the tops with coarse sea salt.
    • Bake for 20 to 25 minutes, until golden brown.

    Nutrition

    Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 1086mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 1mg

    A row of pretzel bun sliders. The burgers have a variety of toppings.

    A pile of golden brown pretzel buns.

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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