Pretzel Sub Buns
These homemade pretzel sub buns are soft on the inside with a chewy, golden-brown crust—perfect for sandwiches, bratwursts, or cheesesteaks. With a quick baking soda bath, they get that classic pretzel flavor, making them a delicious alternative to traditional sandwich buns.
Equipment
- Large mixing bowl:
- Measuring cups and spoons
- Stand mixer with dough hook (optional)
- baking sheet
- Parchment paper
- Large pot (for baking soda bath)
- Slotted spoon or tongs
- Pastry brush (for egg wash)
- Wire cooling rack
Ingredients
- 4 Cups All-Purpose Flour
- 1 Pkt (2 1/4 tsp) Active Dry Yeast
- 1 1/2 Cups Warm Water (110°F)
- 1 Tbsp Sugar
- 2 Tsp Salt
- 2 Tbsp Unsalted Butter, Melted
- 1/2 Cup Baking Soda (for boiling)
- 8 Cups Water
- 1 Egg Beaten (for egg wash)
- Coarse salt, for topping
Instructions
Activate the Yeast:
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Make the Dough:
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise:
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Buns:
- Punch down the dough and divide into 4-6 equal pieces. Roll each piece into a sub bun shape and place them on a parchment-lined baking sheet. Let rise for 30 minutes.
Prepare the Baking Soda Bath:
- In a large pot, bring 8 cups of water to a boil and add the baking soda. Carefully drop each bun in for 30 seconds per side, then remove and place back on the baking sheet.
Bake:
- Brush each bun with egg wash and sprinkle with coarse salt. Bake at 425°F for 15-18 minutes, or until deep golden brown.
Cool & Serve:
- Let the buns cool on a wire rack before slicing and filling with your favorite sandwich ingredients!