Pretzel Buns, Pretzel Rolls
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Pretzel Buns taste like a pretzel, firm on the outside and pillowy on the inside and take your burgers to the next level!
A few months ago we took an amazing trip with my parents to Sedona; known as the most beautiful place in the United States. During our trip after a long day filled with spectacular sight seeing we stopped to eat at this fascinating restaurant; Cowboy Club. It was 2 restaurants in one with 2 different menus. Formal dining
on one side and casual on the other. Well if you know us, casual was
right up our alley. I got the taste for these Pretzel Buns during that visit!
We all ordered burgers off the menu, my Mom and I ordered 2 different burgers and shared. We were pleasantly surprised to see the burgers were served on buns made out of pretzels. They were incredible. I was determined to make these at home.
I have been working on this recipe, trying several variations, I started with a basic pretzel recipe and adapted it to make it more like a bun. These Pretzel Buns are the best of both worlds. It tastes like a pretzel, firm on the outside and pillowy on the inside. These buns are absolutely delicious and so easy, made right in your food processor. You can use this same recipe and divide it into 16 – 2 1/2 ounce portions to make fabulous dinner rolls. Make your favorite burger extraordinary with these buns. They are great for sandwiches too or by themselves.
You are going to love them, we all do. Enjoy!
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Pretzel Buns, Pretzel Rolls
Ingredients
- 2 1/2 cups all purpose flour
- 2 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 cups hot water, 125°F to 130°F
- 2 tablespoons melted butter
- 1 teaspoon butter, greasing bowl
- flour, for dusting
- Cornmeal
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg, beaten to blend (glaze)
- Coarse salt
Instructions
- Place 1 1/2 cups water and 2 tablespoons butter in a heat safe bowl and microwave until hot (125°F to 130°F). Set aside.
- Combine flours, yeast, salt, and 1 tablespoon sugar in food processor and blend (using dough blade or regular blade). With machine running, gradually pour butter and hot water through feed tube, adding enough liquid to form smooth elastic dough. Process 1 minute to knead.
- Grease a large bowl with butter. Add dough to bowl, turn to coat. Cover bowl with plastic wrap, then a towel; let dough rise in a warm draft-free area until doubled in volume, about 1 hour.
- Prepare a baking sheet by covering with parchment paper. Set aside.
- Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball (about 5 ounces each). Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 1 hour.
- Meanwhile: Preheat oven to 375°F. Prepare another baking sheet by covering it in parchment and sprinkling it with cornmeal. Set aside. Prepare and set aside beaten egg.
- Bring 8 cups water to boil in an 8 quart pot, . Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
- Brush rolls with beaten egg. Sprinkle rolls with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to cooling rack and cool 10 minutes. Serve rolls warm or room temperature.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These are gorgeous, Donna! I'm not at all surprised that once you tried a pretzel roll, you had to make your own. They are fantastic, aren't they?
Absolutely fabulous! But it took a few batches to get it perfect. A very nice special occasion treat. Like the occasion when you haven't had one in a while. ๐
Way to go Donna! I have never tried a pretzel roll but adore soft pretzels. I can't image how delicious these are. Great recipe!
Oh Tricia, you really should try them. Perhaps a local bakery. Soooo good.
Wow! Very impressive. I'm not a very strong baker so kudos to you.
Thanks DB. They really are so easy.
These rolls are beautiful! Can't wait to try them. Thanks for sharing on Facebook!
Let us know when you make them. Thanks for stopping by!
These look great. Sedona is one of my favorite places and love The Cowboy Club. Also a big fan of Piccazzo's. We ate there three times in the one week we were in Sedona in March.
We were just there in May, but I want to go back in September. So beautiful! We did the trolley and it was soooo worth it. Nice relaxing tour through Sedona and then off to explore on your own after.
You're right Donna, Sedona is gorgeous and so are your rolls, Yum, love everything about these!
Thanks Chris, I will have to try Cowboy Club's again when I go back. But, I think these are even better.
I absolutely love Costco's pretzel rolls so I was excited to see your recipe and can't wait to try them. It's funny, I only live abour an hour and a half away froml Sedona but have never been, maybe sometime.
You absolutely have to go! It is amazing. Enjoy the pretzel rolls.
That's funny, just like Courtney said, I saw some pretzel rolls at a store and wanted to see what it would be like to bake myself. Thank you for creating a recipe and sharing… Wish me luck!
These turned out so good! I am definitely saving this recipe. I just had one with a portabella "burger"! YUM ๐
Andrea, I am so happy to hear that you made them. They are so good, I may have to make some this weekend. So happy they turned out so well! XOXO Donna
Just made these and they are INSANELY GOOD. Sandwich for every meal for the next 3 days? Why yes I think so.
Thanks for the incredible recipe, I'm writing it down in my "Keeper" recipes book fo' sho'!
-Riley
http://bite-club.blogspot.com
Yay! So happy you loved them. Keep us up to date on your kitchen adventures.
Made some of these and used them for hamburgers. DELICIOUS!!
So happy you enjoyed them. Let us know how your cooking adventure are going.
your recipe is KILLER!! these came out perfect. it's fluffy and the perfect combo of pretzel & bread. well done! i'm in love with this recipe. thank you for posting it.
That is awesome! I am hooked on these myself. You should try our other pretzel recipe. Its awesome. Outrageous Cheesy Pretzel Bombs. Enjoy.
Absolutely love this.
The baking soda amounts are way to much do mean teaspoon or tablespoon not cup?
The baking soda does not go in the dough, it is for the water bath. The amounts are correct. The baking soda and water create that classic pretzel flavor and look. Enjoy.
These were AMAZING!! My family was so impressed with me, as well as the bit about boiling the dough. Thanks!
ps: If I made them again I would make 10 instead of 8.
I am so happy that you all loved these! Let us know how the smaller size works out for you.
I made these for burgers and knew I had to double it. They taste so good on their own or with the burgers, we enjoyed them so much!