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    Home » Recipes » Bread & Baking » Yeasted Breads

    Pretzel Bun Recipe- Rye Flour

    Published: Jul 9, 2020 · Modified: Oct 23, 2024 by Amy Sandidge · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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.

    Rye pretzel sandwiches on a black plate.

    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.
    Baked rye pretzel buns on a baking sheet lined with parchment paper.

    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.
    Yeast mixture in a white Bosch stand mixer.
    Rye pretzel dough in a white Bosch mixer.

    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.
    6 pretzel buns on a metal work surface.
    Rye buns on a baking sheet pan lined with parchment paper.

    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.

    Woman brushing egg wash on homemade buns with a red silicone brush.
    Woman scoring the tops of homemade pretzel buns on a baking sheet pan.

    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.

    Baked rye pretzel buns on a baking sheet lined with parchment paper.

    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.
    Homemade pretzel buns on a black plate.

    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
    Homemade pretzel buns on a black plate.

    Pretzel Buns Recipe- Rye Flour

    Amy Sandidge
    These delicious, chewy pretzel buns are perfect for any sandwich or burger.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    proofing time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 15 minutes mins
    Course Bread
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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 3o seconds , flip carefully, and boil on the other side for 30 seconds.
    • 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!
    Keyword pretzel bun, rye bread, rye pretzel, rye pretzel buns
    Tried this recipe?Let us know how it was!
    • Yeasted Breads
    • Baked
    • Rye Flour
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    Reader Interactions

    Comments

      4.50 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Kevin Ashton says

      July 11, 2020 at 8:28 am

      Did you know that another blog has republished this bread post?
      https://beatcancer2010.wordpress.com/2020/07/11/rye-pretzel-buns-a-red-spatula/

      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.

      Reply
      • admin says

        July 13, 2020 at 1:11 am

        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.

        Reply
    2. Brooke says

      July 22, 2020 at 11:41 pm

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

      Reply
      • admin says

        July 27, 2020 at 3:47 am

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

        Reply
    3. Gary says

      April 20, 2023 at 3:32 pm

      Text says to boil for 30 seconds per side; recipe says 3 minutes per side. Which is it?

      Reply
      • admin says

        April 20, 2023 at 4:00 pm

        So sorry, the "0" was left out in the recipe. It is in fact, 30 seconds. It is changed now!

        Reply
    4. Annie says

      January 09, 2024 at 9:08 pm

      Can you skip the boil and just bake the risen rolls?

      Reply
      • Amy Sandidge says

        January 10, 2024 at 3:44 pm

        Hi Annie! Yes, you can skip it, but the buns won't be as chewy as traditional pretzels are. They will have the texture of a wheat bun instead. Happy baking!

        Reply

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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