Pretzel Buns Recipe


  • 4 cups (480g) Bread flour
  • 1 tablespoon (15g) Sugar
  • 2 teaspoons (10g) Salt
  • 1 packet (7g) Instant yeast
  • 1 1/2 cups (360ml) Warm water (about 110°F or 45°C)
  • 4 tablespoons (60ml) Unsalted butter, melted
  • 10 cups (2.4L) Water
  • 2/3 cup (130g) Baking soda
  • Coarse salt for topping


  1. Prepare Dough: In a large bowl, mix together the bread flour, sugar, salt, and instant yeast. Add warm water and melted butter. Stir until a dough forms.
    • Bread Flour: High protein content aids in gluten development for a chewy texture.
    • Sugar: Provides food for the yeast and adds a slight sweetness.
    • Salt: Enhances flavor and strengthens gluten structure.
    • Yeast: Instant yeast begins working immediately, helping the dough to rise.
  2. Knead Dough: Knead the dough on a floured surface until smooth and elastic, about 7-10 minutes.
    • Kneading: Develops gluten, providing elasticity and structure to trap gases released by yeast.
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
    • Rising: Yeast ferments sugars to produce CO₂, causing the dough to expand.
  4. Shape Buns: Punch down the risen dough and divide into 8 equal pieces. Shape each into a smooth ball.
    • Shaping: Creates surface tension for a uniform shape during baking.
  5. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil with the baking soda.
    • Baking Soda Bath: Creates an alkaline environment, crucial for developing the pretzel’s unique crust.
  6. Boil Buns: Boil each bun for about 30 seconds per side. Remove with a slotted spoon and place on a baking sheet.
    • Boiling in Alkaline Bath: Gelatinizes the surface starches, leading to a chewy crust.
  7. Top and Bake: Sprinkle coarse salt over the buns. Bake in a preheated 425°F (220°C) oven for 15-20 minutes, or until dark golden brown.
    • Baking: High heat causes the dough to rise rapidly (oven spring). The alkaline conditions promote browning due to the Maillard reaction.
  8. Cool and Serve: Let the buns cool on a wire rack before serving.

Scientific Explanations

  • Yeast Fermentation: Yeast acts on the sugars in the dough, producing CO₂ gas. This gas gets trapped within the gluten network, causing the dough to rise and creating a light, airy texture.
  • Gluten Development: Kneading the dough aligns the gluten proteins, forming a network that provides the buns with structure and chewiness.
  • Alkaline Boiling Water Bath: The baking soda bath significantly raises the pH of the water. When the buns are boiled in this alkaline environment, it gelatinizes the exterior, creating a chewy, pretzel-like crust upon baking. The alkalinity also speeds up the Maillard reaction during baking, giving the buns their characteristic dark brown color.
  • Oven Spring and Maillard Reaction: The high temperature in the oven causes the remaining yeast to rapidly produce CO₂, creating oven spring. This, along with the Maillard reaction facilitated by the alkaline conditions, results in the development of a deep brown, flavorful crust.

This pretzel buns recipe beautifully demonstrates the transformative power of yeast fermentation, gluten development, and the Maillard reaction, resulting in buns with a distinctive pretzel flavor and texture. The process of boiling in an alkaline baking soda bath is key to achieving the unique characteristics of pretzel bread.

John Nguyen
John Nguyen
Articles: 103

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