Soft and Fluffy Pretzel Buns

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the Dough

Step 2

In a stand mixer or large bowl, mix bread flour, sugar, salt, and yeast. Add warm milk, water, butter, and optional malt or honey. Knead 8–10 minutes until smooth and elastic.

Step 3

2. First Rise

Step 4

Place dough in a greased bowl and cover. Let it rise in a warm spot until doubled in size (1–1½ hours).

Step 5

3. Shape the Buns

Step 6

Divide dough into 8 equal pieces (~95 g each). Shape each into a tight, smooth ball. Arrange on a parchment‑lined tray.

Step 7

4. Final Proof

Step 8

Cover lightly and proof for 30–45 minutes until puffy but still elastic. (Optional: Chill for 10–15 minutes before boiling to firm up.)

Step 9

5. Boil the Buns

Step 10

Preheat oven to 425 °F (220 °C). Bring water to a boil, add baking soda. Gently boil each bun for 30 seconds per side. Return buns to tray.

Step 11

6. Bake

Step 12

(Optional) Brush buns with egg wash and sprinkle coarse salt. Score the tops using a sharp blade. Bake for 14–16 minutes, until deep golden brown.

Step 13

7. Cool & Serve

Step 14

Remove from oven and cool on a wire rack for at least 10 minutes. Use for burgers, sandwiches, or enjoy warm.

Step 15

Tips

Step 16

Use bread flour for structure—it helps buns hold up to juicy burgers.

Step 17

Only boil buns for 30 seconds on each side; longer makes crust too tough.

Step 18

Don’t skip the final proof—your buns need that extra rise before going into boiling and baking.