Pretzel Burger Buns
Author: Heather Scholten · Posted: Apr 14, 2025 · Updated: May 24, 2025
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After making these Pretzel Burger Buns just one time, you’ll wonder why you never made burger buns from scratch before. So simple and so tasty. Here are some recipes that would be delicious with these pretzel burger buns: Moroccan Meatball Sliders, Surf & Turf Sliders, Gochujang Sloppy Joes, or this Cuban Burger.
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There’s something undeniably irresistible about a soft, chewy pretzel bun cradling a juicy burger. The deep brown crust, the hint of salt, and that signature pretzel flavor take an ordinary burger to extraordinary heights. Whether you’re grilling up classic beef patties, veggie burgers, or even pulled pork, pretzel burger buns bring a gourmet touch to any meal.
Today, we’re diving into how to make these golden, salty delights from scratch. Trust me, once you try homemade pretzel buns, you’ll never go back to store-bought!
Cook’s Notes
- Simple Ingredients, Exceptional Results: This recipe utilizes pantry staples like flour, yeast, and butter, ensuring you won’t need to hunt for unique items.
- Versatile Use: Beyond burgers, these buns are perfect for sandwiches, sliders, or enjoyed solo with a dab of mustard or cheese.
- Make-Ahead Friendly: Prepare the dough in advance and refrigerate overnight, allowing for fresh-baked buns with minimal effort the next day.
- Fun Baking Project: Engaging and hands-on, this recipe offers a satisfying baking experience, especially when shaping and boiling the buns.
- Customizable Toppings: Sprinkle with coarse salt, seeds, or even shredded cheese to tailor the buns to your taste preferences.
Ingredients You’ll Need
- Warm Water: Activates the yeast effectively.
- Milk: Adds richness and softness to the dough.
- Unsalted Butter: Provides flavor and tenderizes the dough.
- Granulated Sugar or Brown Sugar: Feeds the yeast and adds a hint of sweetness.
- Active Dry Yeast: Leavens the dough, making it rise.
- All-Purpose or Bread Flour: Forms the structure of the buns.
- Salt: Enhances flavor and strengthens the dough.
- Baking Soda: Essential for the boiling process to achieve the pretzel-like crust.
- Egg or Egg Yolk: Combined with water for an egg wash, giving the buns a glossy finish.
- Coarse Sea Salt or Pretzel Salt: For sprinkling on top, adding flavor and texture.
Find the printable recipe card with exact measurements and instructions below.
How to Make Homemade Pretzel Burger Buns from Scratch
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, this means your yeast is alive and ready to work its magic.
- In a large mixing bowl (or stand mixer with a dough hook), combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each into a smooth ball, then flatten slightly into a bun shape. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Preheat oven to 425°F. In a large pot, bring water and baking soda to a boil. Carefully drop each bun into the boiling water for 20-30 seconds per side (this gives them that classic pretzel crust). Use a slotted spoon to transfer them back to the baking sheet.
- Brush each bun with beaten egg and sprinkle with coarse salt. Use a sharp knife to slash an “X” on top (optional but pretty!). Bake for 15-18 minutes until deep golden brown.
- Let the buns cool slightly before slicing and loading them up with your favorite burger fixings.
Tips for Storing
To keep your pretzel burger buns fresh and delicious:
- Room Temperature: Store in an airtight bag or container for up to 2 days.
- Freezing: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Reheat in a 350°F oven for 5-10 minutes.
- Reviving Stale Buns: Lightly spritz with water and warm in the oven for a few minutes to bring back their softness.
- Avoid Fridge Storage: Refrigeration can dry them out faster – stick to room temp or freezing.
More Bread Recipes
Pretzel Burger Buns Recipe
Ingredients
- 1 ½ cups warm tap water
- 1 pkg active dry yeast
- 2 tsp white sugar
- 4 ½ cups bread flour
- 1 tsp kosher salt
- 4 tbsp salted butter, melted
- 1 tsp olive oil
- 2 quarts water
- ¼ cup baking soda
- 1 egg, lightly beaten
- 2 teaspoons grey sea salt
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl (or stand mixer with a dough hook), combine flour and salt. Pour in the yeast mixture and melted butter. Mix until the dough no longer sticks to the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm draft-free spot for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each into a smooth ball, then flatten slightly into a bun shape. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Preheat oven to 425°F. In a large pot, bring water to a boil. Add the baking soda. Carefully drop each bun into the boiling water for 20-30 seconds per side (this gives them that classic pretzel crust). Use a slotted spoon to transfer them back to the baking sheet. Repeat with remaining dough balls.
- Brush each bun with beaten egg and sprinkle with grey salt (or coarse pretzel salt). Use a sharp knife to slash an “X” on top. Bake for 18-22 minutes until deep golden brown and the buns sound hollow when thumped on the bottom.
- Let the buns cool before slicing and loading them up with your favorite burger fixings.
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Notes
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Final Thoughts
Homemade pretzel burger buns are a game-changer for any burger night. They’re fun to make, deliciously chewy, and elevate even the simplest sandwich into something special. Once you master this recipe, you’ll find endless ways to enjoy them – from BBQ chicken sliders to breakfast egg sandwiches.
So, roll up your sleeves, get that dough rising, and prepare to fall in love with the best pretzel buns you’ve ever tasted. Happy baking!
Got questions or tried this recipe? Drop a comment below – I’d love to hear how yours turned out! 🥨🍔
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
All I can say “They as good as they look.” Yum
I really love this recipe and hope you will too!
Would all purpose flour be a no no?
I just stumbled across these on pinterest. I always get so excited when we’re out to eat and sliders/burgers are served on a pretzel bun. But at home, I always chicken out and buy pre-made buns for our meals. I am going to have to try these out next time, they look amazing!!
Anyone ever try making the dough in a bread maker?
I made mine in the bread machine on the dough setting. Followed the recipe exactly. For my first try at pretzels, the turned out well. I’ll try them again.
I don’t have a mixer with a dough hook attachment. Can you tell me how I might alter the recipe to accommodate this? Thanks!
Obsessed!!! I made this last weekend and have another round about to go into the water. I’ve always wanted to try pretzels and now I am no longer afraid. 🙂
Much love!
So glad you like them. They are my faves too!! I need to make them again very soon! Thanks for commenting.
When making gravy always remember to use a cold liquid if your roux is hot. If I’m using freshly made stock, I make my roux ahead of time & give it a chance to cool. This will ensure a nice smooth gravy. As soon as roux & your liquid start boiling, STIR, STIR, STIR! Wire wisk is good for that. When preparing a roux also remember that a little goes a long way. Too much roux & you’ll end up w/ enough gravy for the whole neighborhood. Unless thats what you want!! Thanks for pretzle roll recipe. Anxious to try it.
Would they freeze well? Thought about making them (a lot) for a party. Thank you.
I believe they would. Sorry for the delay – I was off camping with limited internet access. Let me know how it goes!!
Wow!! Just made a batch of these and they are fabulous!!! I have been intimidated by pretzels as well, but this was super easy! We go through tons of pretzel rolls in my house, now i can make them:) Thank you so much!!
I made these and they are awesome. But mine stuck really bad to the parchment paper.
I wonder why Pam? How long did you boil the buns for? 30 secs per side? I didn’t have any sticking issues at all. 🙁 Sorry about that.
These are the cutest buns, they look incredible!
I want to reach in and grab one!!
there are 2 left Katrina…want me to send you one? 🙂
I am right there with you. Making pretzels has intimidated me too! I see so many recipes on Pinterest and love soft, homemade pretzels but just haven’t jumped in and tried them. I Love your step by step directions. These looks so yummy.
Mercy! Those are some gorgeous buns! Well, gorgeous slider buns! I can’t believe you get freaked by gravy! Being a southern girl, gravy is my middle name.
LOL – from now on I shall call you Gravy. 🙂
These are calling my name and I can’t wait to see what you made with them.
I can’t wait to share. The post goes live tomorrow. 🙂
These are so beautiful! Seriously. I love how easy this is. I die for pretzel buns, they are so amazing!
Thank you Stefanie. There are 2 left and I am seriously considering hoarding them somewhere no one can find them. 🙂 Although, I did that with chocolate bars on 4th of July and then forgot where I put them….until about a week ago when I located them. Too funny.
Completely understand. I have been rather “freaked out” or just plain scared to try pretzels myself too. They sound like they would be so hard to make. But your descriptions and pictures, the way you broke down the steps, make it look easy.Thanks 🙂 Yes summer time will be here a few months and I can’t wait to use this on grilled everything! Actually, these would be perfect for the salsa I just made & slider burgers! 🙂 Kudos to another great recipe blog!
thanks for the sweet comment. I think some recipes just need a pictorial – others not so much. Bread always seems to freak people out, so seeing it step by step sure helps. I know it helps me. Thanks for commenting!! ~Heather
Pretzel buns are my weakness and ps I totally stink at making gravy!
That makes me feel better. We should start a Gravy Support Group Paula! 🙂 Thanks for popping in and commenting. We need to catch up soon! xo
I love pretzel bread and this recipe looks so easy! Can’t wait to give it a try!
Let me know how you like it Jessica.
I’ve always wanted to make these!! So pretty!
Do it Anna. So much easier than I expected. Now I want to make pretzels…maybe for Superbowl. 🙂
I am now craving a pretzel:).
they are calling my name from downstairs right now. I had them for lunch & dinner yesterday….so I’m a bit carbed out! 🙂 (I was recipe testing)
I adore pretzel buns!
I am now a huge fan too Erin. Who knew they were so great? Not this girl!
So glad your frack is no longer freaked. You have some amazing looking buns there, Heather 😉
lol Shelby, you cheeky monkey. 😉 Thanks for commenting.
I could think of 101 things to stuff in these tasty rolls!