Pretzel Buns

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Most Helpful Positive Review

Sep 15, 2011

After reading the reviews, the stickiness of the dough seemed to be an issue, so I reduced the amount of milk to 1-3/4 cups. Kept everything else the same (including 6 cups of A/P flour), and let the KA do all of the kneading. This yielded absolutely beautiful dough so easy to work with. I'm new to yeast bread baking, and I wasn't sure what dipping the dough into the baking soda-water mixture did, but you definitely get a little bit of that taste, and that's a good thing, so don't skip this step. I formed these into different shapes...coiled, square, round, made a few bread sticks, and topped with Trader Joe's kosher salt. Next time I make these, I'll make more bread sticks because they are delicious dipped into mustard. The baked bun texture is perfect, the dough very pliable (not at all sticky), and the flavor similar to the mall pretzels. Thank you for sharing this fabulous recipe...this one is going into my favorites folder.

—lutzflcat

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Most Helpful Critical Review

Jul 08, 2011

This dough is sooo sticky! Impossible to shape as written. Would need much more flour. I now have it baking in a loaf pan. Not much hope for an edible product.... I am an experienced baker.... One star, only because required.

—PETSY

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16 Ratings

Jul 13, 2011

I used whole wheat flour instead of ap flour, oil instead of shortening, and 3 T honey in place of the sugar. They are relatively easy to make, and were loved by my family! I'l be making these again!

—sueb

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Jul 12, 2011

The dough is sticky but the flavor was great. I will make this again but rolll it into roung buns instead of the long sticks. My family loved it and ate it right up.

—Patricia

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Nov 14, 2011

Pour yourself some AMAZING pretzel rolls! Yes, the dough is VERY sticky...I'd even say "pourable". But don't let this discourage you. I made the dough in a food processor and used less than 5 cups of flour. After looking at the dough with every flour addition I guessed that it was not going to come together in the "ball". I made and educated guess to stop adding flour and pour in the bowl to rise. It rose beautifully! I dipped the measuring cup in flour and floured my hands too before rolling it out. I heated the water and processed the "buns" like baking bagels...not just a quick dip. These came out perfect...my kids gobbled them up and requested the rolls for their lunchboxes! I am glad I used less flour and mixing because more would have yielded tough rolls. I made larger rolls (that had to be cut in half...they were more like mini-loaves) but next time I will make them smaller (like hamburger/slider size). You can shape the rolls...just take your time and keep your hands/counter floured. Mine were tied in cool knots! This recipe is a keeper! Thank you "Brittsky"!!!...my kids thank you too!

—TURTLNSITE

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Jun 04, 2012

Turned out AWESOME! I used 3 tsp yeast (4 1/2 is too much yeast) and let it proof with the sugar and water. Followed step 2 exactly except I used 1 1/2 c milk (not 2c) in a kitchen aid mixer with bread hook attachment. Slowly added in the remaining 3c flour, and after that I spread flour on countertop to knead the dough. I kept adding a little flour here and there while kneading to keep it from sticking to the counter, then I put the dough ball in a plastic tupperware bowl with seran wrap on top to rise (no need for oil if you use plastic bowl). The dough was sticky but not unmanageable. After it rose I again beat the hell out of the dough on a floured countertop. After it was finished I didn't have time to bake it that day, so I put the spiral dough balls on parchment paper on a baking sheet in the fridge overnight. I did the baking soda hot water dipping right before baking, my rolls were pretty big so they took prob 25-30 min to bake (I kept checking on them). Absolutely awesome recipe, way better than store bought buns!!!

—RAPTORSHARK

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Oct 17, 2011

Awesome! So good! I double the size of each bun to use them as sandwich buns.

—zanyantics

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Sep 26, 2011

These came out fantastic! I made a whole bunch to use as buns for weekday lunch sandwiches! I will most certainly be making these again!

—Sarah8041

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Nutrition

Calories
382 kcal
19%

Carbohydrates
54.7 g
18%

Cholesterol
49 mg
16%

Fat
13.7 g
21%

Fiber
2 g
8%

Protein
9.5 g
19%

Sodium
2866 mg
115%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pretzel Buns

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 382
Calories from Fat: 123

% Daily Value *
Total Fat 13.7g 21 %
Saturated Fat 5.1g 25 %
Cholesterol 49mg 16 %
Sodium 2866mg 115 %
Potassium 171mg 5 %
Total Carbohydrates 54.7g 18 %
Dietary Fiber 2g 8 %
Protein 9.5g 19 %
Sugars 6.6g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 8 %
Iron 36 %
** Thiamin 55 %
Niacin 48 %
Vitamin B6 5 %
Magnesium 8 %
Folate 86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.