Bread Machine Pretzel Buns

Bread Machine Pretzel Buns-39

Dark, chewy, and easy to make with your bread machine–perfect for your Labor Day picnic hamburgers

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. 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 picture below.

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

pretzel bun collage

Flatten buns after resting period but before boiling for a flatter more sandwich-like appearance.

 

Bread Machine Pretzel Buns
 
Author:
Recipe type: bread
Serves: 8 buns
Prep time:
Total time:
 
Make your own pretzel buns for a fun sandwich or eat them alone with a little mustard.
Ingredients
Dough
  • 1-1/8 cup (9 ounces) warm water
  • 1 tablespoon unsalted butter, cut into small pieces
  • ½ teaspoon salt
  • 3 cups (13 ounces) unbleached all-purpose flour
  • 3 tablespoons nonfat dry milk
  • 1-1/4 teaspoon instant or bread machine yeast
  • Coarse salt
Water Bath
  • 2 quarts water
  • ¼ cup baking soda
  • 1 tablespoon 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.Remove each bun to a cookie sheet covered with a silicone mat or well greased. These buns are prone to major stickage.
  7. Use a serrated knife or new single-edge razor blade to slice an X into each bun about ½ inch deep. Sprinkle with coarse salt.
  8. Bake 20-24 minutes.
  9. Remove buns ASAP to a cooling rack. Otherwise, they will stick. When cool, slice horizontally if using for sandwiches.

 

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{ 29 comments… read them below or add one }

Sara April 28, 2016 at 11:21 am

Hello
I am going to try this recipe tonight. About how big is the diameter after cooked? I want to use them for burger buns.
Thanks!

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Maddy November 18, 2015 at 9:16 am

I’ve made these and they are wonderful!

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Yvonne June 3, 2015 at 7:11 pm

I just made those. I have to say they have no taste. Very plain. Nice and crispy but no flavour. Next time I have to add sugar and salt in the dough.

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Oddgothgirl May 28, 2015 at 9:33 pm

Paula…omg thank you thank you thank you. These were awesome. I didn’t have any dry milk so I used 2 T of original coffee creamer instead and they turned out wonderfully. I sprayed the hades out of my cookie sheet with pam and I took them off immediately and they just came right off. They were perfect. My family loved them. I have been trying to wean them off of HFCS and now I have eliminated three more things out of my fams menu with this recipe. I am going to use this recipe for individual pretzel pizzas! omg so good.

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Paula May 30, 2015 at 10:43 am

Love hearing the success stories. Thanks for writing.

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Robin P October 26, 2014 at 8:21 am

I made these last night to go with beer cheese soup, they were so good!. I think next time I’ll make 4 or 5 and use them as bread bowls. My kids enjoyed them so much that we didn’t have any leftover.

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Robin P November 6, 2014 at 12:28 pm

I just wanted to add that I’ve been making these on my stoneware (which I use for most rolls), and have had no issue with them sticking if I spray them stoneware lightly with olive oil before baking. I’ve made these 5 or 6 times in the last couple of weeks and they’ve been a HUGE hit with everyone. I’ve been asked to bring yeast rolls for Thanksgiving, but I’ll be making a few batches of pretzel rolls as well this year 🙂

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Rich Rice August 31, 2014 at 6:02 pm

I baked them on a cookie sheet, covered with sprayed parchment. Didn’t stick at all.

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Rich Rice August 31, 2014 at 4:35 pm

Looks like it worked! Delicious! Thanks for posting!
[IMG]http://i5.photobucket.com/albums/y168/dabluzeguy/00000%20sale%20stuff/20140831_1418321.jpg[/IMG]

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Paula September 1, 2014 at 7:28 pm

Hi Rich,
I can’t see the picture but I’m so glad you liked them.

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Rich Rice August 31, 2014 at 12:52 pm

Hi Paula

Trying this right now. I went to buy nonfat dry milk, and has a choice between instant and non-instant. I chose the instant.. Hope it was the right choice.. I haven’t used this ingredient before..

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Amy July 12, 2014 at 10:37 am

Working on these now. Hope they come out well. I only need 4 so gonna use the remainder of dough to make regular pretzels and see how that comes out.

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ann marie May 22, 2014 at 3:29 pm

After you make these how should they be stored and how long will they stay fresh. Thank you.

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Daria March 31, 2014 at 12:51 pm

do yo think whole wheat four will work?

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Paula March 31, 2014 at 8:05 pm

Daria,
I have not experimented with whole wheat in this recipe. However, I would recommend that you start by only substituting one cup of whole wheat for white and see what happens. Don’t expect your buns to be as light as they would be with the original recipe. Whole wheat requires some different handling and I recommend it only for the more advanced bread baker. I would also recommend you look for a recipe specifically designed for whole wheat flour. Good luck and thanks for asking.

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Lisa February 9, 2014 at 2:47 pm

Love this recipe. Make it once a week it seems. Kids no longer like the pretzel rolls from the store. Only these. Thanks!!

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Lee February 1, 2014 at 8:28 am

Pretzel Bun – Breadmaker Recipe

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abby January 16, 2014 at 6:26 pm

Do you know if they freeze well?

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Paula January 17, 2014 at 7:11 am

I have not tried freezing them. They go fast when I make them and my husband likes to eat them as a snack dipped in mustard so there’s no opportunity. 🙂

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Sharon Meyers October 13, 2013 at 3:53 pm

Does your recipe for Bread Machine Pretzel Buns, not require sugar???

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Jillbert September 26, 2013 at 2:27 pm

These look fabulous! They are on the menu for tomorrow night only I’m going to make hot dog buns out of them. Can’t wait!

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Paula August 26, 2013 at 7:33 pm

What a lovely sandwich these pretzel buns make! I bet they are delicious just by themselves though too.

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Melanie August 25, 2013 at 6:49 pm

I made these this afternoon — delicious!

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Connie August 25, 2013 at 6:18 am

Hi Paula, thanks for another yummy recipe. I made your yogurt last night and it is getting so much easier. I can not bring myself to buy yogurt now. Thanks so much and I hope you have a great week. Try to stay cool.

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Cynthia August 24, 2013 at 12:47 pm

Do you think I could shape and use this for pretzels also? This would be a perfect recipe if so. Thank you. By the way the buns look fabulous!

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Paula August 24, 2013 at 2:09 pm

Hi Cindy,
You bet! A little more trouble to shape them but also delicious.

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Phyllis August 24, 2013 at 9:18 am

In step 8, do you bake them on a Silpat-lined tray? Thanks!

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Paula August 24, 2013 at 9:24 am

Phyllis,
Yes. Or a very well greased cookie sheet. I always use the Silpat myself.

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Vicki v August 24, 2013 at 6:21 am

Mmmmm, I have GOT to try this! I have been eating low carb but will make an exception for these.

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