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Pretzel Sandwich Buns

Author: Charlotte Bothe

Pretzel Sandwich Buns Recipe

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.

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directions on our blog

At a glance

10 buns
Nutrition information


Choose your measure:



  • pretzel salt or coarse sea salt; e.g., Sel Gris

Water Bath

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


  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. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below.
  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.
  12. 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.