Homemade Pretzel Hamburger Buns
These soft, chewy pretzel buns are perfect for burgers or sandwiches. Made with a beer-infused dough and baked to golden perfection with an authentic pretzel crust.
Ingredients
Pretzel Dough:
- 125 g whole milk room temperature
- 110 g light beer room temperature
- 8 g granulated sugar
- 6 g instant yeast
- 7 g salt
- 10 g milk powder optional
- 345 g bread flour
- 30 g rye flour or substitute with bread flour
- 35 g unsalted butter room temperature
Baking Soda Bath:
- ¼ cup baked baking soda
- 6 cups water
Finishing:
- 1 egg + 1 tbsp water for egg wash
- Pretzel salt or flaky sea salt
Instructions
Make the Dough:
- In a stand mixer with dough hook, combine milk, beer, sugar, yeast, salt, milk powder, and flours.
- Knead on medium-low for 10-12 minutes until smooth.
- Add butter and knead 5 more minutes until fully incorporated (passes windowpane test).
First Rise:
- Shape into a ball, place in oiled bowl, cover, and let rise 45 mins at room temp (or overnight in fridge).
Shape the Buns:
- Divide dough into 6 equal balls (about 110g each).
- Roll into tight balls, place on Silpat-lined baking sheet, and let rise uncovered for 30 mins.
- Chill 10 minutes in fridge.
Baking Soda Bath:
- Preheat oven to 425°F (220°C).
- Heat ¼ cup baked baking soda + 6 cups water until steaming (180°F).
- Dip each bun for 10 seconds per side, then return to baking sheet.
Bake:
- Brush with egg wash, score an "X" on top, and sprinkle with pretzel salt.
- Bake 18-20 minutes until deep golden brown.
- Cool on wire rack before serving.
Notes
- Make-Ahead: Dough can rise overnight in fridge for better flavor.
- Storage: Keep in an airtight container (salt-free buns last longer).
- Freezing: Freeze unsalted buns for up to 3 months.
-
Substitutions:
- Beer → Water (but beer adds flavor)
- Rye flour → More bread flour
- Pretzel salt → Kosher or flaky sea salt
- For sourdough lovers: Try these Sourdough Hamburger Buns next!
- Sweet option: Perfect Chocolate Chip Banana Bread for dessert.