Pretzel Bun Recipe- Rye Flour

This Pretzel Buns Recipe made with rye flour is great for any sandwich. I love using rye in my baked goods because I love the flavor! Making them into a pretzel bun is even better. They have a delicious chewy texture and a beautiful restaurant-style dark brown crust!

If you haven't made pretzel buns before, don't be intimidated! I'll walk you through the step-by-step process of making them, and you'll see how simple this pretzel bun recipe is. The most important thing is not to skip any steps. Allowing the bread adequate rise time and doing the baking soda bath are key to this recipe's success.

Making your own buns at home is well worth the effort. Whether you're putting together a delicious mushroom burger with caramelized onions or grilled turkey and avocado burgers, you just can't beat the flavor these rye pretzel buns add to your meals. I used these buns for teriyaki chicken burgers, and they were so good!!

Ingredients

• Warm water—This will add moisture and activate the yeast. You only want it to be about 100 degrees, so just warm to the touch.
• Active dry yeast- Check the expiration date on the yeast, you want to make sure it is fresh. I always store it in my fridge or freezer, depending on how often you will use the yeast.
• Granulated sugar- This isn't to make the pretzel buns overly sweet but to activate the yeast. You can also use brown sugar or honey.
• All-purpose flour- You don't need bread flour for these buns, just a mix of all-purpose flour and rye flour. I love to use a blend of flour for a lighter bun.
• Rye flour- I used a dark rye, but if you prefer, use a lighter rye. My grains are ground in my Nutrimill, which I would be lost without. I used Bluebird Grain Farms Rye for this recipe and love them!
• Salt- I used kosher salt in the dough.
• Olive oil- Olive oil adds a bit of needed fat and moisture to the rye buns. You can also use melted butter if you prefer.
• Baking soda- This is added to the boiling water. It's a vital ingredient that gives the buns their pretzel flavor.
• Egg- You need an egg wash to make these rye pretzel buns a dark golden brown. It also gives the buns a delicious shine.
• Milk- Milk is used in the egg wash. It helps thin the egg wash for easier brushing, and the sugar in the milk aids in browning the buns.

How To Make Rye Pretzel Buns

Active the yeast

• Start this dough with active dry yeast. I start this in a little warm water (100 degrees Fahrenheit) and a touch of sweetener (sugar, in this case). If you prefer not to use granulated sugar, you can sub that out for honey, no problem!
• You will know it is ready to go when the yeast gets foamy. It usually takes about 3-7 minutes. This will depend on the water temperature and the temperature in your house.

Prop tip: If it doesn't activate, try again with fresh ingredients, and be sure to check the date on your yeast and the water temperature. If it's too cold or too hot, it can cause the yeast to fail.

• For this recipe, I use the straight dough method. When the yeast is activated, everything is thrown into a large bowl together and mixed at once. I used my Bosch Universal Mixer stand mixer for this, and it worked great. Of course, you can also use your hands if you prefer not to use a mixer.
• You'll mix the dough for 5-7 minutes. When done, the dough will be smooth.

Rise

• Cover the dough and let it rise until it doubles in size. The rise time will depend on your dough and the temperature in your house. Mine rose in about 35 minutes, but yours may take a bit longer to fully double.
• After the first rise, you'll separate it into six portions on a lightly floured surface.
• This is a small batch, making five rolls. It's perfect for our family, as there are four of us. One of the boys always wants an extra, so it works out really well.
• Roll each portion into a smooth ball, and flatten slightly, as shown in the photo below. Cover and allow your dough to rise a second time.

Boil the pretzel buns

• Boiling the buns in a baking soda bath helps give the bread a gorgeous brown crust and that classic pretzel taste. It's super easy to do!
• While the pretzel buns are rising, boil your water and preheat the oven to 425 degrees. Setting aside a baking sheet covered with parchment paper is also helpful.
• Once the water comes to a boil, add the baking soda. It will bubble up quickly.
• The buns cook quickly in boiling water, about 30 seconds per side.

Brush on the egg wash

Place the buns on your prepared baking sheet and brush with the egg wash. Score them with a razor (lame) as I did, or a very sharp knife.

Bake until deep golden brown

The key to baking pretzel buns is to bake them on high heat until they are a deep golden brown.

Tips

These delicious pretzel buns are pretty simple to make. Let me share a few tips for perfection the first time.

• Be sure that the yeast is still good. Check the expiration date. I like to keep mine in the fridge unless I won't be using it for several months, in that case, it is stored in the freezer. Nothing is more frustrating than getting into a dough and not having it rise.
• The boiling baking soda solution gives the pretzel buns their distinctive chewiness and even some of the shiny color. Do not skip this part. Be sure the water is at a good rolling boil.
• Score the tops with a sharp knife or bread lame to allow venting and avoid large crust bubbles.

Other Rye Recipes

• Fudgy salted chocolate rye flour brownies
• Crispy rye flour waffles
• Soft homemade blueberry rye muffins
• Flaky rye flour buttermilk biscuits
• Fluffy rye flour pancake recipe

• Yeasted Breads
• Baked
• Rye Flour