{"id":13354,"date":"2025-02-17T11:58:45","date_gmt":"2025-02-17T06:28:45","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=13354"},"modified":"2025-02-17T12:16:13","modified_gmt":"2025-02-17T06:46:13","slug":"easy-pretzel-rolls","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/easy-pretzel-rolls\/","title":{"rendered":"Homemade Pretzel Buns"},"content":{"rendered":"\n

Homemade pretzel buns<\/strong> just hit differently. Golden brown, chewy, and with that signature salty crust, they turn any sandwich or burger into something special. And the best part? They\u2019re way easier to make than you\u2019d think!<\/p>\n\n\n\n

\"Pretzel<\/figure>\n\n\n\n

I\u2019ve made a lot of bread, from everyday bread<\/a> to soft and fluffy dinner rolls<\/a> to mo<\/span>re complicated challah bread<\/a>. But these perfectly bronzed pretzel buns are by far one of the best.<\/p>\n\n\n\n

The homemade pretzel recipe is adapted from King Arthur Baking. I made a few changes to suit my taste, and the rolls came out soft, chewy, and full of pretzel flavor.<\/p>\n\n\n\n

If you\u2019re one of the people who hear pretzels and think, \u201cOh, I can\u2019t make those!<\/em>\u201d Believe me, you can. The pretzel bun recipe is really easy. Just follow the simple steps and trust me, you'll have the most gorgeous burnished soft pretzel rolls that you won't stop raving about!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

An easy take on the popular soft pretzels.<\/p>\n\n\n\n

Basic pantry ingredients.<\/p>\n\n\n\n

No complicated steps here!<\/p>\n\n\n\n

Freshly baked pretzel buns are on a whole other level.<\/p>\n\n\n\n

Crispy top, cotton-soft interior, and sprinkled with just the right amount of sea salt.<\/p>\n\n\n\n

Use pretzel rolls for burgers and sandwiches, or just slather them with butter while they\u2019re still warm.<\/p>\n<\/div>\n\n\n\n

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Easy Pretzel Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Yeast<\/strong>: I used dry active yeast. It needs to be activated before use. You can use instant yeast too. You won\u2019t need to activate it. That said, I do like to test<\/em> it beforehand by mixing half a teaspoon in half a cup of warm water. If it becomes frothy and bubbly in 5 -10 minutes, the yeast is good to use!<\/p>\n\n\n\n

Water<\/strong>: Yeast loves warmth, but there\u2019s a sweet spot\u2014105\u00b0F (40.5\u00b0C) is<\/em> just right. Too hot, and you\u2019ll kill it. Too cold, and it won\u2019t activate. So, stick with warm water to get that immaculate rise.<\/p>\n\n\n\n

Flour:<\/strong> I like using all-purpose flour for these pretzel buns, but a mix of all-purpose and whole wheat gives a heartier bite. Want them extra chewy? Try bread flour!<\/p>\n\n\n\n

Milk powder:<\/strong> Any brand works\u2014it adds richness and sweetness to the homemade pretzel bun dough.<\/p>\n\n\n\n

Oil:<\/strong> I used olive oil,<\/strong> but any neutral vegetable oil (or even softened butter) will do the trick.<\/p>\n\n\n\n

Salt:<\/strong> I use coarse sea salt in this recipe, for the dough and topping.<\/p>\n\n\n\n

Baking soda<\/strong> is needed for the water bath. This is what gives pretzel buns their signature deep golden crust and slight chew. Don\u2019t skip it\u2014it\u2019s the magic ingredient!<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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How To Make Homemade Pretzel Buns<\/h2>\n\n\n\n
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\"yeast<\/figure>\n\n\n\n

Step 1:<\/strong> Combine yeast and warm water in a small bowl. set aside until frothy.<\/p>\n<\/div>\n\n\n\n

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\"a<\/figure>\n\n\n\n

Step 2:<\/strong> Combine the flour, milk powder, olive oil, and salt in the bowl of your stand mixer. Stir in the yeast mixture. Mix with a spatula until a shaggy dough forms.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"ready<\/figure>\n\n\n\n

Step 3:<\/strong> Knead on medium speed for 5-6 minutes until the dough is soft, smooth, and slightly sticky. <\/p>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 4:<\/strong> Transfer the dough to a greased bowl. Cover and proof for 60-90 minutes, or until it has doubled in volume.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"pretzel<\/figure>\n\n\n\n

Step 5:<\/strong> Gently deflate the dough and divide it into 12 equal-sized pieces.<\/p>\n<\/div>\n\n\n\n

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\"12<\/figure>\n\n\n\n

Step 6:<\/strong> Roll into smooth balls and place on a greased parchment-lined tray. Cover and let rest for 15 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"taking<\/figure>\n\n\n\n

Step 7:<\/strong> In the meantime, prepare the water bath and preheat your oven. Bring the water, baking soda, and salt to a rolling boil. Gently drop 3-4 balls at a time in the boiling water. Cook for 30 seconds, flip, and cook for another 30 seconds. Remove from the water using a slotted spoon.<\/p>\n<\/div>\n\n\n\n

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\"12<\/figure>\n\n\n\n

Step 8: <\/strong>Repeat this with all the remaining balls. Make a cross on top of the balls using a sharp knife or scissors. Sprinkle with sea salt and bake for 20 -25 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 9:<\/strong> Allow the soft pretzel rolls to cool for a few minutes. Serve warm and enjoy!<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n