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A sandwich made with homemade baked pretzel buns.

Baked Pretzel Buns Recipe

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Spruce up your tired ‘ol sandwich routine by pairing your favorite deli ingredients with this freshly baked pretzel buns recipe.
Course side dishes
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 8 buns
Calories 251
Author Cheryl Najafi

Ingredients

Instructions

  • Place sugar, yeast, and water in mixing bowl of stand mixer and let sit 5-10 minutes.
  • Add milk, melted butter, flour and salt to yeast mixture and slowly mix on low speed until ingredients have combined to form a dough. You don't want to mix too quickly or you will end up with tough bread!
  • Remove dough and roll into ball. Add small amount of oil to medium bowl and place dough in bowl. Roll in oil until coated and absorbed. Cover bowl with towel, let rest for 1 hour in warm place (dough should double in size).
  • Punch dough down then place onto lightly floured surface. Divide dough into 8 even pieces then roll into 8 tight dough balls.
  • Place on 2 greased baking sheets. Cover with towels and let rest 30 minutes.
  • Preheat oven to 425 degrees.
  • Bring large pot of water to boil, remove from heat and add baking soda (if you add baking soda while pot is still on the burner it will overflow). Return pot to heat and place one dough ball in water. Boil 30 seconds, flip dough ball and boil another 30 seconds then remove. Repeat process until all dough balls have been poached.
  • Place dough balls onto baking sheet and brush with egg wash. Score an "x" in each ball using sharp knife. Sprinkle with salt and bake 12-15 minutes, or until light golden brown.
  • Use rolls to make your favorite sandwich!

Notes

Need a fresh brunch idea? Try our pretzel bun recipe for an open-faced egg sandwich!

Nutrition

Calories: 251kcal | Carbohydrates: 43g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 26mg | Sodium: 770mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g