Pretzel Hamburger Buns with Easy Homemade Soft Pretzels Twist
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.
Servings: 8 buns
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.