Pretzel Buns

(without lye)

These soft and delicious pretzel buns go well with dinner or brunch and can be used as burger buns, sandwich buns, or hot dog buns!


Bread flour Salt Instant dry yeast Water Milk Honey Unsalted butter Alkaline solution Baking soda

For best texture and flavor, this recipe suggests preparing the pretzel roll dough a day ahead and letting it rise overnight in the fridge. However, if you prefer same-day baking, allow the dough to rise at room temperature until it doubles (approximately 1-2 hours, depending on conditions). Then shape, rest, boil, and bake the rolls.

How to make pretzel buns

In a large bowl, combine bread flour, salt, yeast, water, milk, and honey. Use an electric mixer with a hook attachment to knead on low speed until the dough comes together, about 3-4 minutes.


Gradually add the butter and knead on low until it is completely incorporated.


Now, add butter to the dough and continue kneading on medium-high speed for 8-10 minutes until the dough is smooth, soft, clay-like, and passes the windowpane test.

It's a satiny and soft dough that is stiff and holds its shape!


Shape the dough into a ball, place it in an oiled container, and refrigerate overnight.


After refrigeration, let the dough rest at room temperature for 45-60 minutes. Then, remove it from the container, shape it into a square, and divide it into 8 equal pieces.

Hot Dog Buns

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