Quick Bread Machine Pretzel Dough for Buns or Rolls

Chewy pretzel rolls made from quick 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 shaping and boiling like a pro. Includes a step-by-step video to guide you!

8 buns

pretzel buns shown as a sandwich on a plate.

Prep Time 3 30

Cook Time 25

Total Time 3 55

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

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Making Bread Without a Bread Machine

? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information