Bread Machine Pretzel Buns and Rolls

Chewy pretzel rolls made from bread machine dough—perfect for burgers, sandwiches, or dipping in mustard. This hands-off dough lets your bread machine do the hard work, so you can focus on the shaping and boiling. Includes a step-by-step video to guide you!

8 buns

Sausage and cheese sandwich made with pretzel buns.

Prep Time 40

Cook Time 25

Mix and Rise Time 2 15

Total Time 3 20

Ingredients

Dough

1 cup + 1 tablespoon (241 g) water
1 tablespoon packed light brown sugar
1 tablespoon (1 tablespoon) vegetable oil
½ teaspoon (½ teaspoon) salt - table or sea salt
3 cups (360 g) unbleached all-purpose flour
1¼ teaspoon (1¼ teaspoon) instant yeast

Water Bath

2 quarts (1892 ml) water
¼ cup (30 g) baking soda
1 tablespoon (1 tablespoon) salt
coarse salt for sprinkling on top

Instructions

Add Dough Ingredients to Bread Machine: Add 1 cup + 1 tablespoon water, 1 tablespoon packed light brown sugar, 1 tablespoon vegetable oil, ½ teaspoon salt, 3 cups unbleached all-purpose flour, and 1¼ teaspoon instant yeast to the bread machine pan in the order given.
Select the DOUGH Cycle and Check Dough: Select the DOUGH cycle and press START.
Check after 1 minute to confirm the paddles are engaged and dough is clumping.
Check again at 15 minutes:
• Too wet? Add flour 1 tablespoon at a time.
• Too dry? Add liquid 1 tablespoon at a time.
The dough should stick briefly to the sides, then pull away cleanly.
Remove and Divide Dough: When the cycle ends, transfer the dough to a floured surface.
Divide into 8 equal pieces. Shape into smooth balls by pulling dough underneath and pinching the seam.
Rest and Preheat Oven: Cover dough balls and let rest for 15 minutes.
Preheat oven to 400°F (200°C).
Prepare Baking Soda Water Bath: In a large pot, combine 2 quarts water with ¼ cup baking soda and 1 tablespoon salt.
Bring to a boil, then reduce to a gentle simmer.
Shape and Boil the Rolls: Gently flatten each ball into a bun shape.
Boil 2–3 rolls at a time for 30 seconds per side.
Remove with a slotted spoon and place on a lined baking sheet.
Slash and Salt: Use a sharp knife or lame to cut an “X” about ½ inch deep on each roll. Sprinkle with coarse salt.
Bake and Cool: Bake for 20–24 minutes until golden brown and the internal temperature reaches 195–200°F (88–90°C) on a quick-read thermometer.
Cool on a rack before serving.

Notes

Don't skip the baking soda bath: This step creates the chewy crust, deep brown color, and classic pretzel flavor.
Flatten for sandwich buns: After the 15-minute rest, gently flatten each dough ball before boiling so the buns bake wider instead of taller.
Dough won't cooperate? If it springs back when you flatten it, let it rest uncovered for another 10–15 minutes to relax the gluten.
Overnight option: After the DOUGH cycle ends, cover the dough and refrigerate overnight. Let it come to room temperature for 30–60 minutes before shaping.
Freeze extras: Freeze the buns the same day you bake them to preserve the chewy crust.. Warm briefly in a 300°F oven after thawing to refresh the crust.
Using active dry yeast: Increase the yeast by ¼ teaspoon. Dissolving it first is optional.
No bread machine? Mix and knead in a stand mixer or by hand until smooth and elastic. Let the dough rise until doubled, then continue with the shaping and baking directions.
Don't double the recipe: Most home bread machines can't knead more than 4½–5 cups of flour successfully. Make two batches instead.

Nutritional Information