Homemade Pretzel Hamburger Buns
Homemade Pretzel Hamburger Buns: Who doesn’t love a good burger? And what makes a burger even better? Homemade pretzel hamburger buns. Yes, you read that right. Imagine sinking your teeth into a juicy, flavorful hamburger nestled between freshly baked, soft yet chewy pretzel buns. It’s a match made in foodie heaven. But don’t be intimidated by the idea of making your own hamburger buns from scratch. In this pose, you’ll learn how easy and rewarding it is to create these mouthwatering buns in the comfort of your own kitchen. From the simple ingredients to the step-by-step instructions, get ready to elevate your burger game and impress your friends and family with your newfound baking skills.
How to Make Game Day Homemade Pretzel Hamburger Buns
The only different between these soft pretzel buns and traditional pretzels is the shape.
HOMEMADE PRETZEL HAMBURGER BUNS INGREDIENT LIST-full recipe below in the recipe card
- I½ cups warm water (110 degrees)
- 2¼ teaspoons or ¼ ounce package of active dry yeast or instant yeast
- 2 teaspoons granulated sugar
- 4¼ cups all-purpose flour or bread flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- ¼ cup baking soda
- 1 large egg, lightly beaten
- coarse sea salt or pretzel salt for sprinkling (pretzel or kosher)
HOMEMADE PRETZEL HAMBURGER BUNS DIRECTIONS
- In the large bowl of your stand 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 pretzel dough 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 bowl onto a lightly floured surface and divide into 8 equal dough balls (about 4.2 ounces each).
- Form each piece of dough into and 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 tea towel allow to rest in a warm place for 30 minutes or until they rise and double.
- Preheat oven to 425° and place 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 of the baking soda solution.
- Place 2 of the rolls at a time in the hot water poaching liquid, seam side down.
- Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
- Remove from boiling water 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 wash, making sure to coat all sides completely and then sprinkle the top of each bun with coarse salt.
- Using a sharp knife or razor blade, cut a “X” shape in the top of the buns.
- Bake homemade pretzel rolls for 15 to 20 minutes until golden brown.
Step Aside Restaurant Burgers you Can’t Compete with Homemade Pretzel Hamburger Buns and a Freshly Grilled Burger
Imagine the best parts of a soft pretzel: the golden brown, shiny crust; the salty topping; and the soft, chewy interior. Now imagine all of these qualities in a homemade hamburger bun.
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Pretzel Hamburger Buns
Yield:
8 Pretzel Hamburger Buns
Prep Time:
2 hours
Cook Time:
20 minutes
Total Time:
2 hours 20 minutes
Once you try making bread you'll be hooked!
Ingredients
- I½ 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 bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each).
- Form each portion into and 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 towel allow to rest in a warm place for 30 minutes or until they rise and double.
- Preheat oven to 425° and place 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 a "X" shape in the top of each roll.
- Bake for 15 to 20 minutes.
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I adore pretzel buns and using them for hamburgers is completely brilliant! Definitely pinning these bad boys 🙂 Thanks so much for hosting!
Pretzel Buns are so fantastic! Great step by step too! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Just an FYI – you missed mixing in the baking soda in your directions. the second time i tried though this worked well.
Hi Lizzy,
No, it’s there. #13…. 🙂
oh well i was supremely confused – never mind about my previous comment! 😉
Wow they came out beautiful delicious and I’m pretty sure I will never buy bread again.Great recipe and very thorough instructions.i thought i was gonna mess it up but it came out gorgeous.Thank you I’ve entered a whole new realm.
Hi Leonard, That’s awesome. Most people think making bread is hard but it’s not! 🙂
I did regular buns and these pretzel buns. The pretzel buns were by far the best!
That’s awesome Danny!
Just made these….followed the directions perfectly and they turned out great! Thanks!
That’s awesome to hear Jenny!
I wanted to say thank you for the recipe. I made these this morning and they are beautiful and taste amazing!
Hi Chris, Thanks. I love making pretzels. They look hard but they’re not and tasty too! 🙂
I made these today, and they turned out perfect! Thanks for this recipe.
Thanks Teressa for letting me know. My family loved them too. 🙂
I have made these a few times..I found I had to make a few adjustments, but the end result tasted awesome. Thank you for sharing it!!!
Hi. These look wonderful. Can you freeze the buns once they’re baked/cooled?
Hi Mary, Yes you can freeze them. 🙂
I don’t have a dough hook. How important is it to use one?
Hi Julie, You can also knead with the heels of your hand on a counter. 🙂
I actually used a mixer and than kneaded it and it turned out perfectly. Thanks!!
I made these today. Beautiful!! Plan on serving them tomorrow at a party. What is the best way to store them overnight to ensure freshness tomorrow?
Yay! I would put them in a zip top bag or wrap them in plastic wrap. 🙂
I just took these out of the oven, and am so excited by how they turned out! I’ve already nibbled one and they are absolutely delicious! Thank you so much for this recipe! 🙂
Yay that’s so awesome Jasmine! 🙂
In the oven now… fingers crossed lol. They smell delicious 🙂
You’re going to love them Christy!
I just made the pretzel buns today and they turned out beautifully. Thank you for posting an amazing, no fail and tasty bun
Hi Andrea, My family loved them! I’m glad yours did too! 🙂
Made these today and they were so easy and so good. Thank you for the recipe!
Can’t wait to try these and freeze the leftovers! awesome, thanks
You’re gonna bump up that burger a notch with these buns for sure Jen!
Like the directions and pictures. going to make some up today see how they turn out. Thank You for sharing
That’s Awesome Rose! 🙂
The bottom edges of mine turned a greyish black colour… I made them twice and it happened both times
Any idea why? The top looked great though and they still tasted awesome.
Hi Angela, What kind of salt did you use? In the presence of iodine, starch can turn a purplish-black color.
For the water, is it 1 1/2 cups or just a 1/2 cup. There looks like a big letter I in front.
Hahaha…..Hi Rebecca. I don’t know why it looked weird like that. I changed it to be a one. Yes, the measurement is 1 1/2 cups.
Hi Sheryl, thank you so much for posting, I tried this recipe because I hate how soggy the regular bread rolls get. These were awesome and so easy. They held up to the burger toppings and tasted awesome??????
WooHoo Mary! I’m so glad they worked for you!
These were wonderful my only problem in making them twice was after baking they stuck to parchment paper. Any suggestions why?
Hi Kathy, That’s so strange. Maybe next time you could spray the parchment paper with non stick cooking spray.
These buns were awesome to make. Love them!
Thanks Rosanne, I’m so glad you like the recipe!
Great recipe and the buns came out PERFECT! Better than the recipe I was using. I made 4 HUGE buns and filled them with a 3/4 pound beef patty with bacon and cheddar cheese. Now that’s a burger! The buns are large enough that I can quarter them into “sliders” too. Thanks Sheryl!
That sounds delicious Joseph!
Delicious ! Glad i found this recipe . Thank you
Mine came out too large for a little old lady and need to work on making mini ones . Will perfect them . Will taste great tonite with my black bean veggie burgers i made yesterday ! Yummy
Hi Georgianna, I ‘m so glad you like the recipe. I love these Hamburger Buns!
Any tips for making these at 9000 feet above sea level?
Hi Lisa, Here is a good article about baking at high altitude. HIGH-ALTITUDE BAKING
Thank you so much for posting an amazingly easy and awesome recipe. This was my first try at making pretzel buns and they turned out perfectly. The dough is wonderful. I will be making these often. I’m always so grateful for an excellent recipe. Yours is a winner!
Thank JoGene! I’m so glad you like the recipe.♥
My family loves these and will have nothing else for their burgers. I have them made so many times and they are perfect every time.
That’s wonderful Judy!
Oh my goodness…these are so delicious and so easy to make! Thank you for the recipe!
Hi Dee, I’m so glad you like the recipe!