Weeknight Soft Pretzel Buns

Steps

1. 1

   Mix the dough

   • In a large bowl or stand mixer, combine warm water, yeast, and sugar.
   • Let sit for 2–3 minutes until foamy.
   • Add flour and salt.
   • Mix on medium speed for 5–7 minutes with a dough hook (or by hand for 8–10 minutes) until a smooth, slightly sticky dough forms.
   • The dough should come together and be elastic but tacky to the touch.

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   Ready when: dough is smooth and elastic

   Tip: If using a stand mixer, don't overmix or the dough will become tough. Stop as soon as the dough pulls away from the sides of the bowl.

2. 2

   First rise

   • Form the dough into a loose ball and place in a lightly oiled or rinsed bowl.
   • Cover tightly with plastic wrap or a damp kitchen towel.
   • Let rise at room temperature until nearly doubled in size, about 60–75 minutes.

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   Ready when: dough is puffy and about 1.5 times its original size

   Tip: In a cool kitchen, this may take up to 90 minutes. Poke the dough gently—if the indent doesn't immediately spring back, it's ready to shape.

3. 3

   Shape the buns

   • Turn the dough onto a lightly floured work surface and gently press out excess air.
   • Divide into 8 equal pieces (about 90–95 g each).
   • Shape each piece into a tight ball by pulling the sides toward the center and rolling it on the work surface.
   • Place seam-side down on the prepared baking sheets (4 per sheet), spaced about 2 inches apart.
   • Cover loosely with plastic wrap or a damp towel.

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   Ready when: buns are shaped into tight, uniform rounds

   Tip: Keep the balls tight and smooth on top—this gives you a better final appearance. Don't overwork the dough or it will become tough.

4. 4

   Second rise

   • Let the shaped buns rise at room temperature until puffy but not fully doubled, 20–30 minutes.
   • They should feel light when you gently press them, and the dough should spring back slowly.

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   Ready when: buns are noticeably puffy and feel airy

   Tip: Don't over-proof the buns or they'll be too soft to handle in the baking soda bath. A gentle poke should leave a slow-closing indent.

5. 5

   Prepare the baking soda bath

   • While the buns are rising, heat 10 cups of water in a large pot over high heat until it reaches a rolling boil.
   • Add the baking soda—it will fizz vigorously.
   • Once the fizzing subsides (after about 1–2 minutes), reduce the heat to maintain a gentle simmer.

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   Ready when: water is at a rolling boil and baking soda has dissolved

   Tip: Use a large, wide pot so you can comfortably work with the buns. The baking soda is what creates the pretzel texture and dark crust, so don't skip it.

6. 6

   Bath the buns

   • Working in two batches of 4 buns, gently place them into the simmering baking soda bath.
   • They'll sink and then slowly rise to the surface after about 30–45 seconds.
   • Once they float and you see them puff slightly, leave them in for another 30 seconds, then carefully remove with a slotted spoon.
   • Place them back on the baking sheets, spacing them a bit further apart as they've expanded.

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   Ready when: buns float and are slightly puffy; surface looks darker and slightly shiny

   Tip: Don't leave buns in the bath too long or they'll fall apart. A slotted spoon and steady hands are your friends. Work quickly but gently.

7. 7

   Apply egg wash and salt

   • Brush the top of each bun with beaten egg wash.
   • Immediately sprinkle with coarse pretzel salt while the egg wash is still wet.
   • Use about ¼ teaspoon per bun for even coverage.

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   Ready when: all buns are glossy with salt crystals clinging to the surface

   Tip: If the egg wash dries before you salt, the salt won't stick well. Work quickly and don't be shy with the salt—it's part of the pretzel flavor.

8. 8

   Bake the bunsOven 425°F / 220°C

   • Place both baking sheets in the preheated 425°F (220°C) oven.
   • Bake for 22–26 minutes, rotating the sheets halfway through (about 12–13 minutes in).
   • The buns are done when they're deep golden brown and sound hollow when tapped on the bottom.

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   Ready when: buns are deep golden brown on top and bottom; tapping the bottom produces a hollow sound

   Tip: If your oven runs hot, start checking at 20 minutes. If they're browning too fast, reduce heat to 400°F (200°C). Every oven is different.

9. 9

   Cool and serve

   • Remove the buns from the oven and transfer to a wire rack.
   • Let cool for 5–10 minutes before serving.
   • They're best eaten warm, but they'll stay soft for several hours at room temperature.

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   Ready when: buns are cool enough to handle and the bottom is firm

   Tip: Don't skip this cooling step—the interior continues to firm up, and a slightly cooled bun is sturdier for holding a burger or sandwich.