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Chewy Pretzel Buns

Chewy Pretzel Buns
This easy recipe for chewy, flavorful pretzel buns will wow the entire family. Serve them with dinner or use as a sandwich roll!
Yield 8 buns




  • 1 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 2 3/4 cups bread flour
  • 1 1/2 teaspoons sea salt

Water bath

  • 4 quarts water
  • 1/4 cup baking soda


  • 1 large egg
  • 1 tablespoon water
  • Coarse sea salt (enough to sprinkle over 8 rolls)


  • Whisk together water, yeast and sugar in the bowl of a stand mixer. Allow the mixture to proof for 5 minutes.
  • While the yeast is proofing, whisk together the flour and salt in a separate bowl.
  • Attach the dough hook to the stand mixer. Add the flour mixture to the yeast mixture. Mix on low speed until the dough comes together and then turn the speed up to medium-low and knead for 3 minutes. Turn the speed up to medium and knead for another 2 minutes.
  • Form the dough into a tight ball and place into a lightly greased bowl. Cover with a clean kitchen towel and allow the dough to double in size, approximately 40 minutes. Remove the towel and punch down the dough.
  • Lightly grease a baking sheet. Divide the dough into eight equal parts. Roll each piece tightly into a smooth ball and pinch the bottoms. Place the balls pinched side down on the baking sheet, cover with a towel and allow the dough to rise for 20 minutes.
  • Preheat the oven to 425°F. Bring the 4 quarts of water to a boil with the baking soda. In batches, cook the rolls for 30 seconds per side. Remove with a slotted spoon and place onto a clean, greased baking sheet (do not use parchment paper or the rolls will stick).
  • Whisk together the egg with a tablespoon of water. Brush the egg wash on top of each roll and sprinkle generously with coarse sea salt.
  • Using a sharp knife, slice an X in the top of each roll (optional).
  • Bake for 15-17 minutes or until golden brown on top.


Recipe by J. Farley.

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Review & Comments

Maggie Rose | Reply

These are absolutely marvelous pretzels. I’ve tried them a couple of times and it works great every time. ABSOLUTELY recommend.

DuWayne | Reply

4 stars
Good morning, made the pretzel rolls yesterday. They turned out great. Only complaint is the baking soda bath, turned my stove top white. Would love to send you a picture of my creation. Now I don’t have to buy them at whole foods any more.

Martha | Reply

Came out pretty but soft. Should they be that way or more crusty?

Red Star Yeast | Reply

Hi Martha,
The rolls should have a chewy exterior from the water bath. It’s not a ‘crusty’ bread, but you can add steam to your baking to get a crispier crust if you desire.
Happy baking!

Debra | Reply

Perfect, chewy pretzel rolls! Turned out just like the picture. Definitely going into my bread baking rotation.

Red Star Yeast | Reply

Hi Bill,
Cook the buns for 30 seconds on each side in the boiling water/baking soda bath.

Happy baking!

Rick | Reply

What do you do with the 4 quarts of boiling water?

Red Star Yeast | Reply

Hi Rick,
The water is for the baking soda bath. See the recipe directions for more information.

Happy baking!

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