The BEST Pretzel Bun Recipe {Chewy & Perfect} - Savory Simple (2024)

FAQs

What makes a pretzel bun taste like a pretzel? ›

Using lye for your pretzel rolls guarantees they will taste authentic and German (as compared to using baking soda). No worries, I shared all of my tips for using real lye for you in the recipe card below. Carefully cut an X into the tops of the rolls, sprinkle them with pretzel salt, and bake them.

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

Lye-dipped pretzels, or in this case, pretzel buns, have a distinctive flavour that is both savoury and slightly bitter. The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Pretzel salt is a type of coarse long-grained salt. It is typically uniform in size with a flat, rectangular shape. These characteristics are what make them so good for pretzels as well as other types of baked goods.

Pretzel Facts

Pretzels without salt are called baldies.

Pretzel salt, also known as Coarse Food-Grade Salt, is a white, large-grain soft compressed salt that is perfect as a topping or coating soft baked pretzels and other baked goods. The uniform, flat, rectangular-shaped particles adhere well and do not melt during baking. Can also be used in seasonings and coarse rubs.

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

Pretzel buns are different to regular bread because they are boiled in a baking soda (bicarbonate of soda) and water solution before being baked in a hot oven.

Should pretzel buns be toasted? ›

Briefly microwaving or toasting pretzel buns will help to refresh them the day after baking if they need a little bit of a spruce up.

When does pretzel bun expire? Unopened, a store-bought pretzel bun can last about 2-3 days past the printed date on its package if stored at room temperature, or 5-7 days if stored in the refrigerator. After opening, its shelf life decreases to about 2 days at room temperature and 3-4 days in the refrigerator.

The secret is not to leave them in the bath for too long. If you leave them in the bath for a minute or more, they will develop that metallic taste, so aim for 20-30 seconds (but if you go a little over, don't worry!). Does the baking soda bath step feels too intimidating? You can skip it!

To store these Pretzel Buns, if you have any left, wrap them in an airtight container or bag for 3 or so days. For longer storage, it is best to let them cool completely, and then put in a freezer safe container or bag the same day they are baked. Then freeze for 4-6 months.

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.

The pretzel bun is the perfect choice for these sliders because it brings a saltiness that perfectly complements the ham and Swiss cheese — as well as the tangy stone ground mustard. Additionally, the pretzel bun is a bit more dense than a regular bun, making for a heartier meal.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.