These Easy Homemade Soft Pretzels will change the burger game forever. I mean, once you’ve had a juicy burger tucked inside a golden, chewy-on-the-outside, fluffy-on-the-inside pretzel bun… there’s no going back to plain old sesame. This recipe brings together that classic pretzel flavor you crave with a homemade touch that’s shockingly doable—even on a weeknight. I’ll admit, the first time I made these, I was skeptical. Me? Boiling dough in baking soda water like I run a Bavarian bakery? But here’s the thing: it’s easier than it sounds, and the end result? *Chef’s kiss*. Soft Pretzel Bites Recipe inspired me, and now I swear by it. Whether you’re grilling burgers or need a sturdy bun for pulled pork, Homemade Soft Pretzels are the upgrade you didn’t know you needed. You’ll find this Soft Pretzels Recipe rivals your favorite bakery’s—and it’s loaded with heart. Let’s roll some dough, boil it, bake it, and shock your tastebuds.

1) Key Takeaways
2) Easy Pretzel Hamburger Buns Recipe
3) Ingredients for Pretzel Hamburger Buns
4) How to Make Pretzel Hamburger Buns
5) Tips for Making Pretzel Hamburger Buns
6) Making Pretzel Hamburger Buns Ahead of Time
7) Storing Leftover Pretzel Hamburger Buns
8) Try these bread recipes next!
9) Pretzel Hamburger Buns Recipe
10) Nutrition

1) Key Takeaways

Easy Homemade Soft Pretzels are perfect for homemade burger buns.
Boiling the dough in baking soda water is what gives the pretzels their signature chewy crust.
This recipe is forgiving, fun, and doesn’t require special tools or a culinary degree.
You can make the dough ahead and bake fresh when ready to serve.

2) Easy Pretzel Hamburger Buns Recipe

If you’ve never made Easy Homemade Soft Pretzels from scratch, this recipe is your gateway. We’re transforming that irresistible pretzel bite into something bigger, better, and burger-worthy. The outside? Chewy and bronzed. The inside? Soft, like clouds in bread form. These buns don’t just look impressive — they hold up to juicy patties, melty cheese, even saucy BBQ pulled pork.

What I love about this recipe is how it toes the line between comfort food and showstopper. You only need one big bowl, a pot for the soda bath, and a bit of trust in the process. It’s a little like breadmaking meets science experiment, but without any of the stress. If you’ve tried a Soft Pretzels Recipe before, you’re halfway there.

Whether you call them pretzel hamburger buns, chewy burger pillows, or just “those incredible rolls you made last weekend,” these will earn a permanent spot on your menu. Homemade Pretzels have never been this multi-purpose.

3) Ingredients for Pretzel Hamburger Buns

Warm Water – You want it warm but not hot, somewhere between 110 to 115°F. Think: relaxing bath, not boiling kettle.

Active Dry Yeast – One packet will do. Let it bloom in the water like it’s waking up from a nap.

Sugar – Just a bit to feed the yeast. We’re not making dessert, just encouraging a little bubbly action.

All-Purpose Flour – Don’t overthink it. All-purpose is reliable and gives just the right texture.

Salt – You need this for flavor balance, otherwise it’s just… flour paste.

Baking Soda – This is for the soda bath. It’s what turns your dough into legit pretzels with that golden color and snappy crust.

Egg – For the wash that gives your buns that glossy, bakery-style finish.

Coarse Salt – Sprinkle on top for that iconic pretzel look and salty crunch.

4) How to Make Pretzel Hamburger Buns

Step 1. In a bowl, stir warm water, yeast, and sugar. Let it sit until it looks foamy, like beer that’s settled down.

Step 2. Add flour and salt, then mix until dough forms. Knead by hand for 8 minutes. It’s like bread therapy.

Step 3. Toss the dough into a greased bowl, cover it, and let it rise somewhere warm. In about an hour, it should puff up like a proud marshmallow.

Step 4. Punch it down (gently, you’re not mad at it), divide into 8 chunks, and roll into buns. Flatten them just a touch.

Step 5. Boil a big pot of water, stir in baking soda, and give each bun a quick bath—30 seconds per side.

Step 6. Move buns to a lined baking tray, brush with egg wash, sprinkle with coarse salt. They’ll already look good enough to eat.

Step 7. Bake at 425°F until they’re deep golden brown and smell like a pretzel shop. Let cool before slicing.

5) Tips for Making Pretzel Hamburger Buns

Use fresh yeast. Old yeast won’t bubble up, and your dough won’t rise. Been there, sulked that.

Don’t skip the soda bath. This isn’t a step for fun — it’s what gives these buns their chewy bite and that rich, dark finish.

If your dough feels too sticky, flour your hands—not the dough. Keep things light to avoid dense buns.

The main keyword Easy Homemade Soft Pretzels fits right into this recipe’s heart. It’s all about classic flavor made simple at home.

6) Making Pretzel Hamburger Buns Ahead of Time

You can prep these buns the day before, no problem. Just shape the dough, cover the tray, and pop it in the fridge overnight. The next day, let them come to room temp before the soda bath.

If you’re doing a party spread or prepping for a cookout, you can also freeze the shaped dough. Defrost, boil, bake — done.

I like making an extra batch and freezing half. Homemade Soft Pretzels that are burger-ready on demand? Yes, please.

7) Storing Leftover Pretzel Hamburger Buns

Leftovers? Unlikely. But if you manage to save a few, here’s what to do. Store buns in an airtight container at room temp for up to 2 days. After that, pop them in the freezer.

They reheat beautifully in the oven at 300°F for 5 minutes. Just wrap in foil so they don’t dry out.

Homemade Pretzels do tend to firm up a bit by day two, but a little warm-up brings them right back.

8) Try these bread recipes next!

9) Pretzel Hamburger Buns Recipe