I’ll be honest—I never thought I’d be the kind of person who made their own hamburger buns. I mean, who has the time, right? But then, one lazy Saturday, I stumbled into the world of homemade pretzel buns. I can still smell that first batch baking—like a ballpark and a bakery had a delicious little baby. These buns are chewy, golden brown, and a hundred times better than anything you’ll grab off a store shelf. We’re talking about a soft inside, a pretzel-y crust, and enough character to make your burgers feel fancy. And don’t worry if you’re not a regular baker—this recipe is forgiving, unfussy, and kinda fun. Plus, if I can pull it off with a flour-dusted toddler climbing my leg, so can you. Whether it’s for game night, a BBQ, or just Tuesday, you’ll want to make these again and again. These buns pair beautifully with everything from classic beef patties to pulled pork or even veggie burgers. And hey, I’ve also been known to snack on one with some butter and a sprinkle of flaky salt. No judgment.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pretzel Hamburger Buns Recipe
- 3) Ingredients for Pretzel Hamburger Buns
- 4) How to Make Pretzel Hamburger Buns
- 5) Tips for Making Pretzel Hamburger Buns
- 6) Making Pretzel Hamburger Buns Ahead of Time
- 7) Storing Leftover Pretzel Hamburger Buns
- 8) Try these Bread recipes next!
- 9) Pretzel Hamburger Buns Recipe
- 10) Nutrition
1) Key Takeaways
- Easy Homemade Soft Pretzels make the perfect burger bun with a chewy crust and soft inside.
- This recipe combines simple ingredients like flour, butter, and yeast with a fun twist—boiling in a baking soda bath.
- They’re beginner-friendly and way tastier than anything you’ll find in a bag at the store.
- Use them for burgers, pulled pork, or just slathered with butter and sea salt.
2) Easy Pretzel Hamburger Buns Recipe
You know that warm, slightly chewy bite you get from a perfect soft pretzel at a ballgame? That’s exactly what these buns deliver. The main keyword Easy Homemade Soft Pretzels shows up where it matters—in every step of this recipe. And yeah, you’ll taste the love.
Think of this as a bun with a personality. It’s got bite, it’s got flavor, and it’s so good it might outshine the burger. I’ve made these for cookouts, birthdays, random Tuesdays, and they’ve never let me down. Two bites in, and everyone’s asking, “You made these?”
If you’re into recipes that feel homemade but don’t take all day, this is one to save. The flour and yeast do most of the work while you sit back. Want a burger night that feels just a little extra without extra effort? These buns are it.
3) Ingredients for Pretzel Hamburger Buns
Warm Water: About a cup and a half of warm water helps the yeast wake up and get to work. Not too hot—think cozy bath, not boiling kettle.
Active Dry Yeast: You’ll need one packet, or around two and a quarter teaspoons. Give it a few minutes in the water and sugar and watch the bubbles do their thing.
Sugar: Just enough to feed the yeast and get a nice rise going. Not enough to make the buns sweet, don’t worry.
All-Purpose Flour: The backbone of the bun. I stick with all-purpose here—it’s reliable, affordable, and makes a soft, chewy crumb.
Salt: This keeps the flavor from falling flat. Don’t skip it—just two teaspoons makes a difference.
Unsalted Butter: Melt it and mix it in. It adds richness and a slightly soft interior.
Baking Soda: The key to that signature pretzel crust. You’ll boil the buns in a bath of this, and trust me, the magic is real.
Egg: Beat one egg for the wash. It gives the buns their golden shine, plus helps the salt stick.
Coarse Salt: Sprinkle this on top right before baking. I love using pretzel salt, but kosher salt works too.
4) How to Make Pretzel Hamburger Buns
Step 1: In a large bowl, stir together the warm water, yeast, and sugar. Let it sit for 10 minutes. You want to see bubbles and foam—that means the yeast is alive and kicking.
Step 2: Add the flour, salt, and melted butter. Stir everything into a dough, then knead it for 8 minutes. Use your hands or a mixer. The dough should feel smooth and just a little tacky.
Step 3: Grease a big bowl and drop in your dough. Cover it with a towel and let it rise for about an hour. It should double in size and puff up like a pillow.
Step 4: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Then bring 10 cups of water to a boil and slowly stir in the baking soda—go slow, it foams fast!
Step 5: Punch down your dough and divide it into 8 pieces. Roll each into a ball and flatten just a bit to make the bun shape.
Step 6: Gently drop each bun into the boiling water for 30 seconds. Remove with a slotted spoon and place on the prepared tray.
Step 7: Brush the tops with the beaten egg and sprinkle on the coarse salt. Then pop them in the oven and bake for about 18–20 minutes until they’re deep brown and shiny.
5) Tips for Making Pretzel Hamburger Buns
Start with good yeast. If your yeast doesn’t foam, don’t keep going. Get fresh yeast and try again. No bubbles means no buns.
The baking soda bath is what turns these from regular rolls into Easy Homemade Soft Pretzels. Don’t skip it. It gives you the texture and flavor that make these buns special.
For a softer bite, let the shaped dough rest before the water bath. And if you want a little more chew, refrigerate the dough overnight. Either way, you’ll love the results.
6) Making Pretzel Hamburger Buns Ahead of Time
One of the best parts about this recipe? You can make the dough ahead and bake later. I often prep the dough the night before and stash it in the fridge. It chills overnight, then warms up while the oven preheats.
If you’re feeding a crowd, you can even bake the buns the morning of your event. Once they’re cooled, keep them in a paper bag or cloth-lined basket and they’ll stay fresh until dinnertime.
The dough also freezes well. Just wrap it tightly after the first rise, freeze it, then thaw and shape when you’re ready. It’s nice knowing you’ve got homemade buns ready to go.
7) Storing Leftover Pretzel Hamburger Buns
Let the buns cool completely, then tuck them into a zip-top bag or airtight container. They’ll stay soft for two or three days on the counter.
Want to stretch them a little longer? Toss them in the freezer. I wrap each one in foil and freeze them flat. That way, they thaw quickly and don’t lose their shape.
To reheat, pop one in a warm oven or slice and toast. They’ll perk right up. Just keep them dry—no fridge. The cold dries them out fast.
8) Try these Bread recipes next!
9) Pretzel Hamburger Buns Recipe
Pretzel Hamburger Buns with Easy Homemade Soft Pretzels Twist
Ingredients
- 1½ cups warm water (110°F)
- 1 packet active dry yeast (2¼ teaspoons)
- 2 teaspoons sugar
- 4½ cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- ⅓ cup baking soda (for water bath)
- 1 egg, beaten (for egg wash)
- Coarse salt (like kosher or pretzel salt), for topping
Instructions
- In a large bowl, stir together warm water, yeast, and sugar. Let it sit for 5–10 minutes until it gets foamy. If it doesn’t, your yeast might be a dud—start over.
- Add in the flour, salt, and melted butter. Stir until it forms a dough, then knead it by hand or mixer for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until doubled.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal pieces. Shape each into a tight ball and slightly flatten it.
- In a large pot, bring about 10 cups of water to a boil. Slowly add baking soda (it’ll foam like a science fair volcano).
- Gently drop each dough ball into the boiling water for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
- Brush each with the beaten egg and sprinkle with coarse salt.
- Bake for 18–20 minutes until deep golden brown. Let cool before slicing.
10) Nutrition
Serving Size: 1 bun, Calories: 270, Sugar: 1g, Sodium: 570mg, Fat: 6g, Saturated Fat: 3g, Carbohydrates: 45g, Fiber: 2g, Protein: 7g, Cholesterol: 30mg
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