Mini Pretzel Buns [Pretzel Slider Buns]

5 from 4 votes

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

Cook Time25

Rising Time1 10

Total Time2 5

Course: Bread

Cuisine: German

Diet: Low Lactose

Servings: Slider Buns

Calories: 141kcal

Author: Marie Porter

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.

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.