There’s just something about a homemade hamburger bun that transforms an ordinary burger into something unforgettable. And when that bun happens to be a pretzel bun? Game over—in the best way possible.
Pretzel hamburger buns are the perfect blend of soft, chewy bread with that irresistible golden-brown crust and signature pretzel flavor. They look like something you’d find at a fancy gastropub, but here’s the secret: they’re surprisingly simple to make right in your own kitchen.
The magic happens with a quick dip in a baking soda bath, giving the buns that deep, rich color and subtle tang that pairs perfectly with everything from a classic beef burger to grilled chicken, pulled pork, or even a veggie patty. Whether you’re firing up the grill for a backyard barbecue or planning a summer holiday feast, these buns will take your burgers to the next level.
Once you try them fresh out of the oven—warm, slightly salty, and just waiting for a juicy burger—you’ll never look at store-bought buns the same way again. They’re the kind of recipe that makes people say, “You made these?!” and you get to smile knowing they’re easier than they look.
So, grab your ingredients, preheat your oven, and let’s turn your next cookout into a flavor-packed celebration with homemade pretzel hamburger buns.
Pretzel Hamburger Buns
These homemade pretzel hamburger buns are soft, chewy, and golden brown with that classic pretzel flavor that makes every burger taste like a gourmet creation.
Ingredients
Pretzel Buns
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1/4 cup salted butter melted and cooled
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 1/2 tbsp oil for greasing the bowl
Boiling Pretzel Buns
- 1/2 cup baking soda
- 6 cups water boiled
- coarse sea salt for topping
Instructions
Making the Pretzel Bun Dough
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In a small measuring cup add warm water, yeast and sugar. Gently stir and set aside for 5-10 minutes. This will activate the yeast, and you will see foam form.
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In the bowl of your stand mixer, add in the flour and salt. Mix together.
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Add in the activated yeast mixture and salted melted butter.
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Use a dough hook on a stand mixer on low speed or mix by hand until the dough is formed. It should form one cohesive ball that is not sticky and manageable to touch, and no flour/dough sticking to the sides or bottom of the bowl.
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Once dough is formed continue kneading for about another 6-7 minutes. You can tell the dough is kneaded well if it can be stretched without breaking or you can gently press down on it with your finger and dough puffs back up.
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Remove kneaded dough from the bowl and add 1/2 tbsp of oil to grease the bowl. Once greased add dough back in the bowl. Flip dough over a few times to grease the top of the ball.
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Cover with plastic wrap and a kitchen towel and place somewhere warm to rise. Let rise for an hour or until dough has doubled in size.
Shaping the Pretzel Buns
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Once the dough has doubled in size gently punch it down. Remove from bowl and place on a lightly floured work surface.
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Knead the dough by hand for about a minute. Then divide the dough into 8 equal sized portions.
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Shape each portion into a ball. Do this by pulling at the sides and tucking the access dough underneath. Once the ball is formed place it on the counter with the tucked side down. Cup the dough with both hands and turn the ball in one direction. This will help tighten the shape. Keep doing this for about a minute or until you feel some tension in the dough.
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Place formed dough balls on a baking sheet lined with parchment paper. Cover with plastic wrap and a kitchen towel. Let the dough rise while you get the oven preheated and the water ready to boil.
Boiling the Pretzel Buns
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Preheat the oven to 425F degrees.
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In a large pot bring water and baking soda to a boil. You want to use a large pot because the baking soda water makes lots of bubbles.
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Once boiled, lower in the pretzel buns in two at a time. Boil for 30 seconds then flip the buns and boil the other side for 30 seconds. Remove the buns and place on the parchment paper.
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Once removed, use a sharp knife to score an X on the top of each boiled bun and generously sprinkle with course sea salt. Continue these two steps with all the buns.
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Bake for 20-22 minutes or until buns are a deep brown color. Let buns cool on the pan before enjoying.
