Pretzel Sandwich Buns

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Hands-on time:
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Yield: 10 buns

Recipe photo

Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad.

Pretzel Sandwich Buns

star rating (39) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 buns
Published: 06/13/2013




  • coarse sea salt; e.g., Sel Gris

Water Bath

  • 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup baking soda

Tips from our bakers

  • Our easy pretzel mix makes wonderful sandwich rolls. Use the directions on the mix box to bring the dough through its first 30-minute rise. Divide the dough into six pieces and form them into balls, flattening them slightly so that they're more disk-shaped. Let the buns rest for 15 minutes, and prepare the water bath as instructed on the box. Place the buns in the water bath, and cook for 20 to 30 seconds on each side. Snip and salt the buns as directed in the recipe above. Transfer the buns to the well-greased cups of a hamburger bun pan (or a parchment-lined baking sheet), and bake in a preheated 400°F oven for 18 to 22 minutes, until they're a deep golden brown. Remove them from the oven and cool on a rack. Yield: 6 pretzel buns.


1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.

2) Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 10 pieces and shape each piece into a smooth ball.

5) Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.

6) Preheat the oven to 400°F.

7) Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.

8) Drop 5 dough balls at a time into the water bath.

9) Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.

10) Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.

11) Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

Yield: 10 buns

Nutrition information

Serving Size: 1 bun (107g) Servings Per Batch: 10 Amount Per Serving: Calories: 230 Calories from Fat: 25 Total Fat: 3g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 5mg Sodium: 780mg Total Carbohydrate: 43g Dietary Fiber: 2g Sugars: 2g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/15/2015
  • DK from Broomfield, CO
  • Excellent recipe. Look great and taste delicious.
  • star rating 02/21/2015
  • swilliamson1951 from KAF Community
  • Awesome rolls! I used High Fiber flour instead of AP and mixed the dough in my Zo. Great rise! I cut the dough into 12 rolls but could have made more. After the water bath, I sprinkled some minced dried onions and sea salt on top. Perfect for our slow-smoked pork tenderloin. Yummy recipe that I will make again!
  • star rating 02/13/2015
  • Monica from New Windsor, NY
  • I've made these buns twice so far. Because of dietary constraints, I could not use the salt/baking soda bath, so used a traditional bagel bath (water, non-diastatic malt) instead. First time made them as buns, making twelve instead of ten. Put kosher salt on half of them for Hubby, sesame seeds on the rest for me. They were excellent! This time I made actual bagels. They came out beautiful and are nice and chewy! Both times the dough behaved beautifully, (kneaded and proofed in my Zo), and was easy to shape. I did not experience any sticking problems, just placed them on parchment covered pan, and they came right off. May be because of the different water bath. I'll definitely be making these again and again!
  • star rating 01/25/2015
  • Doe from new hampshire
  • easy to make and tastes great. How to you store them to prevent them from becoming soggy? Freeze for storage and reheat for 5 minutes in a 350 oven. Happy baking! Laurie@KAF
  • star rating 08/05/2014
  • Shannon from Clermont, Fl
  • Third times a charm! First time they completely stuck to the pan, second time I did better, but today, they were just perfect. I have had success by setting the buns on a draining rack when they come out of the water bath. I spray a sheet of parchment pretty heavily with cooking spray and before I put the buns on it to go in the oven, I even pat their little bottoms dry with a towel. I also found that when I put them on the lightly greased sheet to rise for fifteen minutes, before I plop them into the water bath, I press down on them. This keeps them from rising too high and they are easier to eat and look just as nice. If they stick, don't give up, just drain them, dry the bottoms, and put them on oiled parchment. The flavor is great and they look beautiful (if they don't stick).
  • star rating 06/15/2014
  • ruthpielady from KAF Community
  • These turned out wonderful and complimentary to a yummy sandwich. Easy to prepare and simple. Loved that distinctive pretzel taste. Definitely make again.
  • star rating 05/10/2014
  • Kristin from Tewksbury, MA
  • star rating 03/10/2014
  • Foody Mommy from Milton, GA
  • These pretzel rolls are a family favorite! Simple to make, consistent results. We love them for anything from pulled pork to burgers (with carmelized onions will put them over the top with these rolls), to ham sandwiches... or just on their own or a warmed cheese sandwich for an after school snack. I make 12 rather than 10, like many other reviewers on here. I also suggest baking on a Silpat liner to avoid any sticking issues others have complained about. They bake up and slide off beautifully. We're addicted to these things! Love, love, love.
  • 02/21/2014
  • ChefgalSue from KAF Community
  • Haven't tried it yet but was wondering what kind of "grease" to use. Softened butter, Crisco? Thanks
    Any oil, shortening or butter will work for grease! Enjoy and happy baking. Jon@KAF
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