{"id":2135713,"date":"2025-04-21T18:23:39","date_gmt":"2025-05-26T19:01:24","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2135713"},"modified":"2025-05-26T14:01:24","modified_gmt":"2025-05-26T19:01:24","slug":"pretzel-buns","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pretzel-buns\/","title":{"rendered":"Pretzel Buns"},"content":{"rendered":"<p>Homemade pretzel buns just\u00a0may be your ticket to throwing the summer\u2019s best cookout. Where a regular hamburger bun is seen merely as a vessel for a patty and all the toppings, pretzel buns offer a fresh take and a flavorful experience.<\/p>\n<p>Here, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/soft-giant-pretzels\/\" data-name=\"www.tasteofhome.com\/recipes\/soft-giant-pretzels\/\" data-module=\"content engagement\" data-position=\"embedded links\">pretzel\u2019s<\/a> deep mahogany hue, signature chew and salty topping meet a hamburger bun\u2019s rounded shape and squashy texture. Treat pretzel buns just as you would hamburger buns: Leave them soft and bouncy, or butter and toast them for extra flavor. Either way, these pretzel buns will make epic hamburgers at your next cookout.<\/p>\n<h2>Ingredients for Pretzel Buns<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Always <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">measure the flour properly<\/a> so you don\u2019t add too much. Too much flour can create dense pretzel buns.<\/li>\n<li><strong>Warm water:<\/strong> Warm the water in a saucepan on the stovetop or in a heat-proof bowl in the microwave. It must reach somewhere between 110\u00b0F and 115\u00b0 so it can activate the yeast. Otherwise, your pretzel buns won\u2019t rise.<\/li>\n<li><strong>Sugar:<\/strong> The sugar doesn\u2019t make the pretzel buns taste sweet. Instead, it balances the flavor to ensure the buns aren\u2019t too salty.<\/li>\n<li><strong>Butter:<\/strong> Soften 2 tablespoons of butter so it mixes into the dough seamlessly.<\/li>\n<li><strong>Egg:<\/strong> Remove the egg from the fridge 30 minutes before starting the pretzel bun recipe so it can come to room temperature. Baking with room-temperature eggs gives the dough or batter much more volume.<\/li>\n<li><strong>Active dry yeast:<\/strong> Make sure you buy active dry yeast and not instant yeast. They\u2019re two totally different <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of yeast<\/a>, but people often confuse them since they\u2019re packaged similarly and both are readily available at the store.<\/li>\n<li><strong>Baking soda:<\/strong> Pretzels boil in a baking soda water bath before baking to get their signature color and chew.<\/li>\n<li><strong>Pretzel salt:<\/strong> You can find pretzel salt through online retailers. Most grocery stores don\u2019t carry pretzel salt, but you can always call ahead to check. You may use finishing salt, like Maldon, instead, but the process is a little different: Instead of adding the salt before baking, leave it off. After the pretzel buns bake, allow them to cool a bit, then brush them with melted butter and sprinkle on Maldon salt.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147336\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_1.jpg?fit=700%2C1024\" alt=\"A hand holding a spatula mixes flour, sugar, egg, and butter in a glass bowl on a gray countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, stir together the all-purpose flour, warm water, sugar, softened butter, egg, active dry yeast and salt. You can use a large bowl with a wooden spoon or a stand mixer fitted with the dough hook attachment.<\/p>\n<h3>Step 2: Knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147337\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_2.jpg?fit=700%2C1024\" alt=\"Hands kneading a ball of dough on a floured, gray countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the dough to a floured surface, then knead it until smooth and elastic. Place the ball of dough in a large greased bowl, turning once to coat the top of the dough ball. Let the dough rise until doubled, 1 hour to 1 hour and 30 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> How can you tell if the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">dough is kneaded enough<\/a>? Use the windowpane test! Pinch off a bit of dough and stretch it between your fingers. If the dough rips, it needs a little more kneading. If the dough stretches without breaking and you can look through it like a windowpane, it\u2019s good to go!<\/p>\n<h3>Step 3: Divide the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147338\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_3.jpg?fit=700%2C1024\" alt=\"A hand uses a metal bench scraper to cut a round piece of dough into six wedges on a floured surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0. Turn the dough onto a floured surface. Using a bench knife or sharp chef\u2019s knife, divide the dough into eight equal pieces.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you prefer, you can use a digital scale to divide the dough equally by weight instead of eyeballing it.<\/p>\n<h3>Step 4: Shape and let rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147339\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_4.jpg?fit=700%2C1024\" alt=\"Two baking sheets with three evenly spaced dough balls on each. A pair of hands is shaping one dough ball on the right tray, preparing the dough on a light-colored surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Shape each piece of dough into a ball. Place the dough balls 3 inches apart on greased baking sheets. Cover the dough balls with storage wrap or clean tea towels so they don\u2019t dry out, and let them rest until the dough has doubled, about one hour longer.<\/p>\n<h3>Step 5: Boil the pretzels<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147340\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_5.jpg?fit=700%2C1024\" alt=\"A pot of simmering water on a stovetop with two round pieces of dough cooking inside. The pot has light blue handles and sits on a marbled countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, bring 10 cups of water to a boil, then add the baking soda. Drop the dough balls, one at a time, into the boiling water, top side down. Boil the dough for 30 seconds.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147341\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_6.jpg?fit=700%2C1024\" alt=\"Two baking sheets each hold three round, uncooked dough balls. A slotted spoon holds one dough ball above the right tray, on a gray countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove the dough with a slotted spoon and onto greased baking sheets.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Don\u2019t skip this step! Boiling the dough in a baking soda bath creates the pretzel\u2019s signature color and chew.<\/p>\n<h3>Step 6: Prep the pretzels for the oven<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147342\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_7.jpg?fit=700%2C1024\" alt=\"A pastry brush is spreading melted butter onto a round, uncooked biscuit dough on a baking sheet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk the egg yolk and water together until homogenous, then brush the egg wash over the rolls.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147343\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_8.jpg?fit=700%2C1024\" alt=\"A knife scoring a round, unbaked, egg-washed dough on a gray baking tray, preparing it for baking.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>With a sharp knife, score an &#8220;X&#8221; into the top of each roll about 1\/2-inch deep. If desired, sprinkle the rolls with pretzel salt.<\/p>\n<h3>Step 7: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147344\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_9.jpg?fit=700%2C1024\" alt=\"Two cooling racks, each holding four round pretzel buns topped with salt and scored with an X, are placed on a gray countertop. Hands are holding the rack on the right.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Slide the baking sheets into the oven and bake the pretzels until they\u2019re well-browned, 12 to 14 minutes. Remove the pretzel buns from the pans and place them on wire racks to cool to room temperature.<\/p>\n<p>Now it\u2019s time to use them! Slice the pretzel buns in half and build your epic burger, or serve them as rolls with dinner.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147334\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVP25_279834_MR_05_07_1.jpg?fit=700%2C1024\" alt=\"A group of golden-brown pretzel buns with a cross pattern on top and sprinkled with coarse salt, arranged on a round, textured metal tray with parchment paper underneath.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Brush with garlic and chive butter:<\/strong> Once the pretzel buns come out of the oven, brush them with melted butter, then sprinkle garlic powder and fresh minced chives on top. Easy and delicious!<\/li>\n<li><strong>Top with everything seasoning:<\/strong> For even more flavor, omit the pretzel salt for everything bagel seasoning. The mixture still has big chunks of salt, plus sesame seeds, poppy seeds, dried garlic flakes and onion flakes.<\/li>\n<\/ul>\n<h2>How to Store Pretzel Buns<\/h2>\n<p>Allow the pretzel buns to cool completely to room temperature, then store them in a zip-top bag at room temperature for up to three days. Keep in mind, though, that the pretzel salt will dry them out a bit as the days go on. If you don\u2019t think you\u2019ll eat all the pretzel buns the same day they\u2019re made, I would omit the pretzel salt.<\/p>\n<h3>Can you freeze pretzel buns?<\/h3>\n<p>Yes, you can freeze pretzel buns. Bake the pretzel buns as directed, leaving the pretzel salt off. Cool the buns completely to room temperature, then store them in a zip-top bag in the freezer for up to two months. When you\u2019re ready to enjoy them again, no need to thaw the buns. Place the buns on a parchment-lined baking sheet, brush them with melted butter, top them with the pretzel salt, then bake in a 350\u00b0 oven until warmed through, 10 to 20 minutes. If you\u2019re not adding the pretzel salt, then just let the pretzel buns thaw at room temperature.<\/p>\n<h3>Can you make pretzel buns ahead of time?<\/h3>\n<p>Yes, you can make pretzel buns ahead of time. The day before serving, make the pretzel buns as directed in the recipe, but omit the pretzel salt topping. Once the pretzel buns are baked, allow them to cool completely to room temperature. Transfer the buns to a zip-top bag and store them at room temperature.<\/p>\n<p>If you\u2019d like to add the pretzel salt topping, wait to add it just before serving. Otherwise, the salt will draw out moisture and make the pretzel buns wrinkly. To add the pretzel salt just before serving, place the pretzel buns on a parchment-lined baking sheet, then brush the tops with melted butter. Sprinkle the pretzel salt on top and place the pretzel buns in a 350\u00b0 oven until warmed through, 5 to 10 minutes.<\/p>\n<h2>Pretzel Bun Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2147335\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVP25_279834_MR_05_07_2.jpg?fit=700%2C1024\" alt=\"A juicy beef burger patty sits inside a pretzel bun, topped with coarse salt and a cross cut into the top. The burger is served on a white plate with more pretzel buns in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you shape pretzel buns into hot dog buns?<\/h3>\n<p>Yes, you can shape pretzel buns into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-dog-buns\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-dog-buns\/\" data-module=\"content engagement\" data-position=\"embedded links\">hot dog buns<\/a> for hot dogs and bratwursts. After shaping the eight pieces of divided dough into balls, flatten the balls into discs 6 inches in diameter. Roll each disc into a log, then pinch the ends to seal. Place one log in front of you horizontally, and with your pinky fingers on the work surface behind the log, push it toward you using friction between your pinkies and the work surface. This will smooth out the log.<\/p>\n<p>Place your thumbs and the inside of your hand on the front part of the log and, using the same friction, go backward to smooth out the log a bit more. Cover the buns with storage wrap so they don\u2019t dry out and let them rest for 15 minutes. Then, follow the same boiling and baking steps as described in the recipe.<\/p>\n<h3>How should you serve pretzel buns?<\/h3>\n<p>Use pretzel buns as the vessels for hamburgers, cheeseburgers, or ham and cheese sandwiches. They\u2019re perfect alongside cozy <a href=\"https:\/\/www.tasteofhome.com\/collection\/soup-recipes-to-make-this-winter\/\" data-name=\"www.tasteofhome.com\/collection\/soup-recipes-to-make-this-winter\/\" data-module=\"content engagement\" data-position=\"embedded links\">winter soups<\/a> or lighter <a href=\"https:\/\/www.tasteofhome.com\/collection\/spring-soup-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/spring-soup-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">spring soups<\/a>. Or, just serve pretzel buns alongside any regular dinner for a serious upgrade, even if it\u2019s just Wednesday.<\/p>\n<h3>Why didn\u2019t my pretzel buns rise?<\/h3>\n<p>Your pretzel buns most likely did not rise because the active dry yeast was not properly proofed. The water needs to be warm enough to activate the yeast, so be sure to temperature-check the water before adding it to the dough. Also, check for an expiry date on the yeast\u2019s packaging. Always make sure your yeast isn\u2019t expired, especially if it\u2019s been hanging out in your pantry for a while.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hosting a cookout? Bake a batch of these pretzel buns the morning of so they&#8217;re ready to serve with freshly grilled hamburgers. Now you&#8217;ve mastered your grill game.<\/p>\n","protected":false},"author":7955,"featured_media":2146408,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,306849,305615,304993,305704,305487,303966,304988,303887,306848,306869,324623,305703,303994,304150,303883],"categories-v2":[308500,310461,309438,310897,309605,310890,308988,308481,308940,311097,310796,308495,308935,308478,309603,309787,309177,311095,308528,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Hamburger Buns","post_link":"\/recipes\/40-minute-hamburger-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/40-Minute-Hamburger-Buns_EXPS_FT24_15221_ST_0307_9.jpg"},{"post_title":"Meat Buns","post_link":"\/recipes\/meat-buns\/","post_image":"\/wp-content\/uploads\/2025\/02\/Meat-Buns_EXPS_FT25_9103_JR_0206_10.jpg"},{"post_title":"Pretzel Sticks Recipe","post_link":"\/recipes\/movie-theater-pretzel-rods\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pretzel-Sticks-Recipe_EXPS_TOHD25_91878_ChristineMa_6.jpg"},{"post_title":"Join the June Bakeable Challenge: Pretzel Buns","post_link":"\/article\/bakeable-challenge\/","post_image":"\/wp-content\/uploads\/2025\/05\/Join-the-June-Bakeable-Challenge-Pretzel-Buns_TOHVP25_279834_MR_05_07_2_FT.jpg"},{"post_title":"Crispy Pretzel Bars","post_link":"\/recipes\/crispy-pretzel-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crispy-Pretzel-Bars_exps14431_NBC143387D01_14_4bC_RMS.jpg"},{"post_title":"Sticky Buns","post_link":"\/recipes\/sticky-buns\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sticky-Buns_EXPS_FT25_8292_JR_0115_8.jpg"},{"post_title":"Cayenne Pretzels","post_link":"\/recipes\/cayenne-pretzels\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cayenne-Pretzels_exps15766_W101973175D09_07_2b_RMS.jpg"},{"post_title":"Cheeseburger Buns","post_link":"\/recipes\/cheeseburger-buns\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheeseburger-Buns_exps20977_GB2919407B01_24_6b_RMS.jpg"},{"post_title":"Ranch Pretzels","post_link":"\/recipes\/ranch-pretzels\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Homemade Pretzels","post_link":"\/recipes\/homemade-pretzels\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttery Onion Pretzels","post_link":"\/recipes\/buttery-onion-pretzels\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spiced Honey Pretzels","post_link":"\/recipes\/spiced-honey-pretzels\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19848_LT10290D60.jpg"},{"post_title":"Hot Dog Buns","post_link":"\/recipes\/hot-dog-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hot-Dog-Buns_EXPS_FT21_15209_F_0929_1.jpg"},{"post_title":"Simple Sticky Buns","post_link":"\/recipes\/simple-sticky-buns\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sweet Pretzel Nuggets","post_link":"\/recipes\/sweet-pretzel-nuggets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13307_GAC1115479C24A.jpg"},{"post_title":"Soft Sandwich Buns","post_link":"\/recipes\/soft-sandwich-buns\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Peanut Butter Chocolate Pretzels","post_link":"\/recipes\/peanut-butter-chocolate-pretzels\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peanut-Butter-Chocolate-Pretzels_exps16326_SD2401789C08_10_3b_RMS.jpg"},{"post_title":"Cinnamon-Raisin Soft Pretzels","post_link":"\/recipes\/cinnamon-raisin-soft-pretzels\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10456_C10048C49D.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Pretzel-Buns_EXPS_TOHVP25_279834_MR_05_07_1.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pretzel-buns\/","name":"Pretzel Buns","datePublished":"2025-04-21","dateModified":"2025-05-26","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Homemade-Pretzel-Buns_EXPS_TOHVP25_279834_MR_05_07_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Hosting a cookout? Bake a batch of these pretzel buns the morning of so they're ready to serve with freshly grilled hamburgers. <em>Now<\/em> you've mastered your grill game.","recipeIngredient":["3 to 3-1\/2 cups all-purpose flour","1 cup warm water (110&deg; to 115&deg;)","1\/4 cup sugar","2 tablespoons butter, softened","1 large egg, room temperature","1 tablespoon active dry yeast","1 teaspoon salt","2\/3 cup baking soda","TOPPING:","1 large egg yolk, room temperature","1 tablespoon water","Pretzel salt, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, stir together the all-purpose flour, warm water, sugar, softened butter, egg, active dry yeast and salt. You can use a large bowl with a wooden spoon or a stand mixer fitted with the dough hook attachment.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Transfer the dough to a floured surface, then knead it until smooth and elastic. Place the ball of dough in a large greased bowl, turning once to coat the top of the dough ball. Let the dough rise until doubled, 1 hour to 1 hour and 30 minutes. Editor\u2019s Tip: How can you tell if the dough is kneaded enough? Use the windowpane test! Pinch off a bit of dough and stretch it between your fingers. If the dough rips, it needs a little more kneading. If the dough stretches without breaking and you can look through it like a windowpane, it\u2019s good to go!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide the dough","text":"Preheat the oven to 425\u00b0. Turn the dough onto a floured surface. Using a bench knife or sharp chef\u2019s knife, divide the dough into eight equal pieces. Editor\u2019s Tip: If you prefer, you can use a digital scale to divide the dough equally by weight instead of eyeballing it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape and let rise","text":"Shape each piece of dough into a ball. Place the dough balls 3 inches apart on greased baking sheets. Cover the dough balls with storage wrap or clean tea towels so they don\u2019t dry out, and let them rest until the dough has doubled, about one hour longer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pretzel-Buns_TOHVS25_279834_MR_05_07_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Boil the pretzels","text":"In a Dutch oven, bring 10 cups of water to a boil, then add the baking soda. Drop the dough balls, one at a time, into the boiling water, top side down. Boil the dough for 30 seconds. Remove the dough with a slotted spoon and onto greased baking sheets. Editor\u2019s Tip: Don\u2019t skip this step! 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