Salted Pretzel Buns

Over the summer these have become the new fad with restaurants such as Ruby Tuesdays and Wendy’s. I found this recipe on Just a Pinch website


1 package dry active yeast

2 tsp. sugar

4 1/2 cups of AP flour

4 TBS. butter

1 1/2 cups warm water

2 tsp. salt

1/4 cup baking soda- for water bath

8 cups boiling water

1 medium egg beaten with 1tsp. of water

1 TBS coarse salt for bun tops



In large mixing bowl, add warm water and yeast, let set for 5 minutes.

Mix together flour, sugar, and salt. Add the melted butter and the flour mixture and mix with a dough hook for 3 minutes to form a soft dough. If the dough seems dry add a tablespoon more of water.

Put the dough in a well greased bowl and cover with a towel, set the dough in a warm place to rise. Takes about an hour to double in size.

Remove dough from bowl and punch down, knead the dough for a couple of minutes.

Cut the dough in half and then in half two more times, you should end up with eight equal pieces. Roll into balls and place on counter. With an open palm, push down and roll out to the size and  shape of buns. Place the buns on a  lined with baking sheet greased parchment paper. Allow to rise for 30 minutes.

10 minutes before the dough finishes rising, preheat the oven to 425 degrees. Bring 8 cups of water to a boil, slowly add the baking soda. Do not add all baking soda at one time as it could foam up and over flow.

Take 2 buns at a time and place in the boiling water, boiling for 30 seconds, turn over and boil for 30 more seconds. Remove from water and place back on the baking sheet, repeat with the rest of the buns.

Using a sharp knife cut an X in the tops of the buns, brush each roll thoroughly with egg wash and sprinkle with salt on top.

Bake for 15- 20 minutes until the tops are very brown. Remove from baking sheet and cool on wire rack as soon as they come out of the oven.

**If you don’t preheat your oven right away, you can put the dough in the oven with the light on for the first rise **






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