These Pretzel Bun Recipe- Rye are great for any sandwich. I love using rye in my whole-grain baked goods because I really love the flavor! Also, making 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!!
What Makes These Buns Work?
These are the best of 2 worlds- a delicious hamburger bun and the chewy texture of a pretzel. Combine them and you will not regret it!
This is a delicious bun, but also a healthier one. The addition of rye flour adds to the health benefits of whole-grain flour, and it is a good one.
I love to use these buns for burgers, but also for sandwiches as well. It adds a healthier chew than the typical hoagie bun.
- Warm water- you only want this about 100 degrees, so just warm to the touch.
- Active dry yeast- make sure and check the expiration date on the yeast.
- Granulated sugar- you can also use brown sugar or honey.
- All purpose flour- I love to use a blend of all-purpose and rye 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! They also have flour if you don't have the mill.
- Salt- I used kosher salt in the dough, then a coarse salt for topping.
- Olive oil- You can also use melted butter if you prefer.
- Baking soda- this is added to the boiling water.
- Egg- for making the egg wash.
- Milk- also for the egg wash.
How To Make
Start this dough with 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 gets foamy. It usually takes about 3-7 minutes. This will depend on the water temp and temp in your house.
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.
This is a small batch, making 5 rolls. This is perfect for our family as there are 4 of us. One of the boys always wants an extra, so it works out really well.
Once it is rolled into a ball, flatten slightly, as shown in the photo below.
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 beautifully browned crust.
They cook quickly in the boiling water, about 30 seconds per side.
Place on your parchment-lined baking sheet. Brush with egg wash.
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.
Here they are, ready to go. I didn't have coarse sea salt, so I used my Kosher salt. It tasted great, but the coarse salt is so much prettier on the final product.
These pretzel buns are a great bun and pretty simple to make, let me share a few tips for perfection the first time.
First of all, make sure that the yeast is still good. I will keep mine in the freezer if I am not using it right away. Or even the fridge is better than keeping it at room temp. Either way, check the expiration and make sure it is good. Nothing is more frustrating than getting into a dough and not having it rise.
The boiling soda water is what gives the pretzels their distinctive chewiness and even some of the shiny color. Do not skip this part. Be sure the water is at a full rolling boil.
Rye pretzel buns
- ¾ 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
- ½ 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 it aside for 3-5 minutes. The yeast will start to get a little foamy.
- I mixed mine in a 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 into 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 the oven to 425 degrees.
- Line a baking sheet with parchment and set it 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 for 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 a hot oven.
- Bake 12-16 minutes, depending on actual oven temp. You want the rolls to be a deep golden brown.
- 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!