Bread Machine Pretzel Buns

Make Bread Machine Pretzel Buns for a fun sandwich or eat them alone with a little mustard.

You can also make this recipe by hand or with a stand mixer. See the notes in the recipe.

My bread machine has been getting a work-out lately. Have I mentioned my son, daughter-in-law and their two sons (4 years and 10 mos) are living with us just until they can find a house? Susie and I both like to bake bread and it’s much more fun with plenty of appreciative people around to eat it.

I’ve been looking to add trendy pretzel buns to my repertoire so when I saw the original recipe for these buns on the King Arthur website, I downsized it and adapted it to the bread machine.

How to make a flatter bun:

I also did not care for the high, round buns they showed in the picture (too much bread in the middle bites), so I devised a way to make mine flatter–more like a traditional sandwich bun. 

Before placing the buns in boiling water, I flattened each bun with my hand. You can see a difference in the shape in the pictures below.

When to use Pretzel Buns:

Because these are chewy like a pretzel, I would suggest a sturdy filling, like a hamburger or a chicken breast. Chicken salad or other gooey concoctions tend to squish out all over the place when you take a bite. At least that’s my experience.

On the other hand, my husband likes to eat the buns best with no filling. He only needs a little mustard.

How to form Bread Machine Pretzel Buns:

Just in case you need a tutorial for how to make nice round balls, check out the video.

Posts Related to Bread Machine Pretzel Buns:

• Whole Wheat Slider Buns
• Seeded Twirly Buns
• French Bread (Made in a Bread Machine)

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Paula

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Bread Machine Pretzel Buns

Yield: 8 buns

Prep Time: 3 hours 30 minutes

Cook Time: 25 minutes

Total Time: 3 hours 55 minutes

Make your own pretzel buns for a fun sandwich or eat them alone with a little mustard.

Print

Ingredients

Dough

• 1-1/8 cup (9 ounces) warm water
• 1 tablespoon unsalted butter, cut into small pieces
• 1/2 teaspoon salt
• 3 cups (360 grams or 13 ounces) unbleached all-purpose flour
• 3 tablespoons nonfat dry milk
• 1-1/4 teaspoon instant or bread machine yeast

Water Bath

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

Instructions

1. Add all ingredients except coarse salt to bread machine in order given. Select dough cycle. Open lid and check dough after a few minutes. It should be a slightly sticky ball.
2. When dough cycle completes (bread dough will rise inside machine during this cycle), remove dough from pan to a floured surface.
3. Preheat conventional oven to 400 degrees F.
4. Divide dough into 8 portions and make into balls. Allow to rest for 15 minutes.
5. Meanwhile, prepare water bath. Add soda and salt to water and bring to a boil.
6. Gently smash each ball into a flat bun-like shape. Drop each bun into your boiling water bath. Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin.
7. Remove each bun to a well-greased cookie sheet or a tray covered with a silicone mat. These buns are prone to major "stickage."
8. Use a serrated knife or new single-edge razor blade to slice an X into each bun about 1/2 inch deep. Sprinkle with coarse salt.
9. Bake 20-24 minutes.
10. Remove buns ASAP to a cooling rack. Otherwise, they will stick. When cool, slice horizontally if using for sandwiches.

Notes

Alternate Mixing Instructions:

Directions for making bread with a stand mixer or by hand: 

• To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
• If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
• Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

• 
  AmazonBasics Stainless Steel Bowl Scraper/Chopper
• 
  Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan
• 
  AmazonBasics Silicone Baking Mat - 2-Pack
• 
  King Arthur Flour 100% Organic All-Purpose Flour, Unbleached, 2 Pound (Pack of 12)
• 
  Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
• 
  OXO Measuring Cup Set 4 pcs of Stainless Steel, 9.39 x 9.91 x 21.59 cm, Silver
• 
  Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black

Nutrition Information:

Yield: 8 buns Serving Size: 1 bun
Amount Per Serving: Calories: 191Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 2907mgCarbohydrates: 37gFiber: 1gSugar: 1gProtein: 6g

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