Rye pretzel buns

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These Rye Pretzel Buns are great for any sandwich. I love using rye in my whole grain baked goods because I really love the flavor! Also, making the them into a pretzel bun is even better, it gives it that really chewy and yummy crust!

I used these rye pretzel buns for teriyaki chicken burgers and they were so good!!

Mixing the dough

Start this dough with an active dry yeast. I start this is a little warm water and a touch of sweetener (sugar in the case). If you are opposed to sugar, you can sub that out for honey no problem.

You will know it is ready to go when it get foamy. It usually takes about 3-7 minutes. This will depend on the water temp and temp in your house.

active dry yeast in small white bowl with water and sugar

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! They also have flour if you don’t have the mill.

nutrimill grain mill and rye berries

This is a straight dough method. This means when the yeast is activated, everything is thrown in the mixer together and mixed at once. I used my Bosch for this and it made quick work of it.

rye pretzel dough mixed in bosch mixer

Preparing the rye pretzel buns for baking

This is a small batch, making 5 rolls. This is perfect for our family as their are 4 of us. One of the boys always wants an extra, so it works out really well.

divided rye pretzel dough on countertop

Once it is rolled into a ball, flatten slightly, as shown in the photo below.

woman pressing down pretzel buns on parchment paper lined baking sheet

Boiling the pretzel buns

While it is rising, boil your water. Once it comes to a boil, add in the baking soda. Then it is ready to cook your buns in.

It is important to boil your pretzel buns, otherwise you won’t get the taste and flavor you are looking for. The boiling helps produce such a great chewy crust. The baking soda is what helps create that beautiful browned crust.

woman placing rye pretzel buns in boiling water with baking soda

They cook quickly in the boiling water, about 30 seconds per side.

spatula turning pretzel buns in boiling water in stainless steel pan

Place on your parchment lined baking sheet. Brush with egg wash.

brushing pretzel rolls with egg wash with a plastic pastry brush

Score or cut your buns with a sharp knife. I love this lame, if you are looking for one. You don’t have to do this step, but I prefer to make sure they are vented where I want them to vent.

scoring the top of a pretzel bun with a lame

Here they are, ready to go. I didn’t have a coarse sea salt, so I used my Kosher salt. It tasted great, but the coarse salt is so much prettier on the final product.

scored rye pretzel buns ready for baking on parchment lined baking sheet.

Here is the finished product.

rye pretzel bun on a cooling rack with rye berries on the surface

They are beautiful, chewy and so yummy!!

rye pretzel bun on a cooling rack with rye berries on the surface
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4.34 from 3 votes

Rye pretzel buns

These delicious, chewy pretzel buns are perfect for any sandwich or burger!
Course Bread
Cuisine American
Keyword pretzel bun, rye bread, rye pretzel, rye pretzel buns
Prep Time 15 minutes
Cook Time 30 minutes
proofing time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • 3/4 cup water, warm I like it a little over 100 degrees, just warm to the touch
  • 1 teaspoon yeast, active dry
  • 1 teaspoon sugar
  • 1 cup all purpose flour
  • 1 cup rye flour I used a dark rye, but if you prefer, use a lighter rye.
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2-3 quarts water
  • 1/2 cup baking soda
  • 1 egg
  • 1 tablespoon milk
  • 1-2 tablespoon coarse salt


  • Activate yeast in warm water. You do this by adding the yeast and sugar to water, mixing briefly, then set aside for 3-5 minutes. The yeast will start to get a little foamy.
    I mixed mine in stand mixer, but it can also be done by hand if you prefer. The method is still the same.
    To the mixing bowl, pour in the activated yeast mixture, flours, salt and olive oil. Mix for about 5-7 minutes until the dough is smooth. If you are mixing by hand, it is the same process.
    Cover and allow the dough to double. I keep my house pretty warm, so mine rose really fast- about 35 minutes.
    Divide dough in 6 pieces. Form into rolls. Cover again and allow to rise the second time.
    Towards the end of the rise, start your 2-3 quarts of water boiling. Also, preheat oven to 425 degrees.
    Line a baking sheet with parchment and set aside.
    Mix egg with milk and set aside. This will be your egg wash.
    Now, add your baking soda to the boiling water.
    Being careful, place your risen rolls into the boiling water. Boil for about 3 minutes, flip carefully, and boil on the other side 3 minutes.
    Place on the parchment lined baking sheet. Brush with egg wash. If you want to, cut the X on the top of the rolls. Sprinkle with salt and move to hot oven.
    Bake 12-16 minutes, depending on actual oven temp. You want the rolls to be a deep golden brown.
    Remove from oven and allow to cool as much as you like.
    These rolls are so great with any sandwich. I used them for our teriyaki chicken burgers, but they would be so great in so many burgers or sandwiches!
    Now, sit back and enjoy. You deserve it!

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  1. Rye pretzel buns — A Red Spatula | My Meals are on Wheels | 11th Jul 20

    […] via Rye pretzel buns — A Red Spatula […]

  2. Kevin Ashton | 11th Jul 20

    Did you know that another blog has republished this bread post?

    I had the same thing happen to one of my recipes and I have told the owner to take it down.
    Taking a quick glance at his blog it has an awful lot of content taken from other blogs without their permission.
    Taking other people’s work improves his google rankings and hurts your own, just thought you’s like to know.

    • admin | 13th Jul 20

      Thank you Kevin! They have used several of my recipes too! I will contact them, especially since I have gotten no traffic from their blog repost.

  3. Brooke | 22nd Jul 20

    5 stars
    Gorgeous! I love the way you took the time to explain in detail how to boil them for the texture and flavor!

    • admin | 27th Jul 20

      Thank you! It’s so important to get that chewy pretzel texture!

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