Pretzel Buns

Pretzel Buns

31
Brittskydoodlepoodlepie 1

"Buns that taste and look like soft pretzels! Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!). Try them with burgers topped with Swiss cheese and honey mustard!"

Ingredients

1 h 53 m {{adjustedServings}} servings 382 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 2866 mg
  • 115%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
  3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
  4. Preheat an oven to 350 degrees F (175 degrees C).
  5. Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
  6. Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.
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Reviews

31
  1. 31 Ratings

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After reading the reviews, the stickiness of the dough seemed to be an issue, so I reduced the amount of milk to 1-3/4 cups. Kept everything else the same (including 6 cups of A/P flour), and l...

I used whole wheat flour instead of ap flour, oil instead of shortening, and 3 T honey in place of the sugar. They are relatively easy to make, and were loved by my family! I'l be making these...

The dough is sticky but the flavor was great. I will make this again but rolll it into roung buns instead of the long sticks. My family loved it and ate it right up.