Homemade Pretzel Hamburger Buns
There’s nothing quite like the satisfaction of biting into a homemade burger nestled in a freshly baked pretzel bun. These pretzel hamburger buns are the perfect combination of soft and chewy with that signature salty pretzel crust. Whether you’re grilling up juicy patties or creating a veggie masterpiece, these buns will take your burger game to the next level.
Ingredients:
- 1½ cups warm water (110°F)
- 2¼ teaspoons (¼ ounce) active dry yeast
- 2 teaspoons granulated sugar
- 4¼ cups all-purpose or bread flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- ¼ cup baking soda
- 1 large egg, lightly beaten
- Salt for sprinkling (pretzel or kosher)
Directions:
- Activate the Yeast:
- In the bowl of your stand mixer fitted with the dough hook, add warm water, yeast, and sugar.
- Stir the mixture and let it rest for 5-10 minutes until it becomes foamy.
- Make the Dough:
- Add flour, salt, and melted butter to the yeast mixture.
- Mix on medium speed until well combined and the dough forms a smooth ball.
- Transfer the dough to a medium bowl sprayed with non-stick cooking spray, cover with plastic wrap, and allow it to rise in a warm place for 1 hour or until doubled in size.
- Shape the Buns:
- Line a cookie sheet with parchment paper and set it aside.
- Pull the dough out onto a lightly floured surface and divide it into 8 equal portions (about 4.2 ounces each).
- Form each portion into a ball by pinching the top down to the bottom and rolling it in the palm of your hand.
- Place the formed buns on the prepared cookie sheet, seam down, in a staggered position.
- Cover with a towel and allow the buns to rest in a warm place for 30 minutes or until they rise and double in size.
- Preheat the Oven:
- Preheat your oven to 425°F and position the oven rack in the middle of the oven.
- Prepare the Poaching Liquid:
- In a large saucepan, bring 2 quarts of water to a low boil.
- Remove the saucepan from heat and slowly add the baking soda, stirring until dissolved.
- Return the saucepan to the heat and maintain a steady boil.
- Poach the Buns:
- Place 2 of the rolls at a time, seam side down, into the boiling poaching liquid.
- Poach each roll for 30 seconds, then carefully flip and poach for another 30 seconds.
- Using a slotted spoon, transfer the rolls to a cooling rack to dry.
- Repeat the poaching process with the remaining rolls.
- Bake the Buns:
- Using a pastry brush, coat each roll with the beaten egg, ensuring all sides are covered.
- Sprinkle the tops of the buns with pretzel or kosher salt.
- Using a sharp knife, cut an “X” shape into the top of each roll.
- Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown and have a firm crust.
- Cool and Serve:
- Allow the buns to cool slightly before serving. Slice and enjoy with your favorite burger or sandwich filling.
Notes:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8 servings
- Calories: 210 kcal per serving
These pretzel hamburger buns are a fantastic way to elevate your homemade burgers or sandwiches. With a little effort, you can enjoy the classic taste of a soft pretzel in bun form, perfect for your next cookout or family dinner. Enjoy!
Homemade Pretzel Hamburger Buns
- Total Time: 50 minutes
- Yield: 8 1x
Description
The combination of warm water, yeast, and sugar creates a perfect base for these Homemade Pretzel Hamburger Buns. The addition of melted butter adds a rich flavor that complements the soft, chewy texture of the buns.
These buns are perfect for any occasion, whether you’re hosting a summer BBQ or simply want to enjoy a homemade burger at home. The pretzel topping adds a delightful crunch that pairs beautifully with any burger filling you choose. Try making these buns at home for a delicious and impressive addition to your meal.
Ingredients
1½ cups warm water (110 degrees)
2¼ teaspoons or ¼ ounce active dry yeast
2 teaspoons granulated sugar
4¼ cups all-purpose or bread flour
2 teaspoons salt
4 tablespoons unsalted butter, melted
¼ cup baking soda
1 large egg, lightly beaten
Salt for sprinkling (pretzel or kosher)
Instructions
In the bowl of your stand-up mixer fitted with the dough hook, add the water, yeast, and sugar.
Stir and let rest for 5-10 minutes or until foamy.
Add the flour, salt, and melted butter.
Mix until well combined and forms a ball.
Transfer to a medium bowl sprayed with non-stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Line a cookie sheet with parchment paper and set aside.
Pull dough out of the bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each).
Form each portion into a ball by first pinching the top to the bottom and then rolling in the palm of your hand.
Place on prepared cookie sheet seam down in a staggered position.
Cover with a towel and allow to rest in a warm place for 30 minutes or until they rise and double.
Preheat oven to 425° and place the oven rack in the middle position.
In a saucepan large enough to fit 2 rolls, bring 2 quarts of water to a low boil.
Remove from heat and slowly add the baking soda.
Return to heat and continue with a steady boil.
Place 2 of the rolls at a time in the poaching liquid, seam side down.
Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
Remove with a slotted spoon to a cooling rack, let the pretzels dry.
Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely, and then sprinkle each roll with salt.
Using a sharp straight-edged knife, cut an “X” shape in the top of each roll.
Bake for 15 to 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 210 kcal