Pretzel Buns.


I’m just going to go ahead and admit that I’m addicted to food porn. I look at recipes, Pinterest Boards, cookbooks–that’s all I want to do. It’s gotten in the way of my job, my social life, my relationships. But…it yields such delicious results. So I’ll never stop. Never!


Adam and I are having a burger night tonight and I thought it would be necessary for me to make some homemade buns. I scoured the internet for the perfect recipe and looked at bun after bun after bun. Bun bun bun. A lot of buns. You should also know that despite my urge to make these, I was feeling pretty lazy and most of the recipes I came across required hours of my time. These hours are for Star Trek, not for bread making. So, as I was thumbing through my recipe cards I came across a copy-cat recipe for Auntie Anne’s Pretzels. Why not make those into buns? Done. Done, world. Done.

These were absolutely delicious. Chewy and soft just like a fresh pretzel and a perfect base for my turkey burgers. And they were pretty foolproof. Let’s do this.


Pretzel Buns
(Adapted from Food Network)
Makes 6 Rolls 


  • 1 c. milk
  • 1 packet of active dry yeast
  • 3 T brown sugar
  • 2 T butter, melted (plus an extra 2 T for brushing onto the finished rolls)
  • 2 1/4 c. flour (I used bread flour. They were good. I’ve used AP before. They were also good.)
  • 1/2 t. fine salt
  • coarse salt for dusting

Baking Soda Bath

  • 3 c. warm water
  • 1/3 c. baking soda


  1. In a small saucepan, heat the milk until warmed on low heat. Do not overheat or you’ll kill the yeast. That’s bad. Don’t do that. If you’re anal and use a thermometer, the milk should not exceed 110 degrees.
  2. Pour the milk into the bowl of a stand mixer. Sprinkle the packet of yeast into the milk and gently stir. Let bloom for about 5 minutes.
  3. Stir in the brown sugar and 2 T of the melted butter. Add in the flour slowly until well incorporated.
  4. With the dough hook attachment (or your Hulk hands), knead the dough for about 10 minutes. Dough will be slightly sticky.
  5. Grease a large mixing bowl and transfer in the dough. Cover loosely with a towel and place in a warm dry place for an hour. The dough will double in size. Punch down the dough and sprinkle with flour. Separate into 6 portions and roll into a ball.
  6. In another bowl, dissolve the baking soda in the warm water. Dip each dough ball into the mixture and place on a greased baking sheet. Use a sharp knife to create a slit in the rolls and sprinkle with coarse salt.
  7. Bake at 375 degrees for 12-15 minutes, or until the tops are golden brown. Once they’re out of the oven, brush the rolls with the remaining melted butter.
  8. Om nom and nom again. This step is important. I’m an adult.


These would be great for breakfast sandwiches, cold cuts or even pressed Panini sandwiches. They would also make a great roll to dip into some soup or cut them into pieces and dip into some cheese fondue. The possibilities are endless. And I’m sure they’ll be fantastic.



One thought on “Pretzel Buns.

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