Authentic pretzel buns are a variation of my super popular traditional German pretzels, but shaped like rolls instead. These quick, soft pretzel rolls made with lye are perfect as dinner rolls, pretzel sandwiches or pretzel burgers. Or check out my pretzel hot dog buns (perfect from bratwurst too)! I know you’ll love them as they give you that authentic Laugenbrötchen taste just like from a German bakery!
How to make pretzel buns
Making German pretzel rolls is much easier than making traditional pretzels! Instead of shaping pretzel shapes, you shape rolls, which saves you time and possible frustration. You're welcome. Follow my easy recipe and simple step-by-step instructions to make the best pretzel rolls you've ever had!
Start by making a simple yeast-based dough, shaping your rolls, then letting them rise. Now it's time to dip them in the lye solution. Using lye for your pretzel rolls guarantees they will taste authentic and German (as compared to using baking soda). No worries, I shared all of my tips for using real lye for you in the recipe card below. Carefully cut an X into the tops of the rolls, sprinkle them with pretzel salt, and bake them.
I like using Laugenbrötchen for an authentic German breakfast, sandwiches, burgers, and hot dogs. For the most authentic German combination, top them with authentic German-style meats from the German butcher Schaller & Weber, based in New York City. I love their patés (Leberwurst) and deli-style meats including their sliced Fleischwurst (bologna), salami, and ham.
Ingredients
You don't need many ingredients for making authentic homemade pretzel buns at home. But a couple of them aren't staple ingredients, so order them now to have them on hand when you're ready.
- Flour. I use all-purpose flour for this recipe and it works great.
- Brown Sugar. You can use regular sugar if you don't have brown sugar on hand.
- Butter. I use salted, grass-fed butter.
- Sea Salt. This kind goes in the dough.
- Yeast. This helps the rolls rise and become soft and fluffy. I use active-dry yeast and keep it in the fridge.
- Lye. I buy this food-grade lye that comes in a child-proof container. Store it in a safe place, where kids don't get to it (I keep it with my medications).
- Pretzel Salt. Pretzel salt gives it the authentic German pretzel look. Kosher salt will work too but looks a bit different.
How to store pretzel rolls
Homemade pretzel rolls taste best when they are fresh. However, if for some reason you have leftovers or would like to work ahead and prep them in advance, here are some tips.
Store any leftover rolls in an airtight container (I even keep mine in the fridge) for a couple of days. When ready to use, run under cold water, sprinkle with a little more pretzel salt, and bake for a few minutes or until the crust comes back to life.
If preparing a batch ahead of time, follow all steps up to the point of sprinkling them with salt and baking them. Instead, freeze the lye-dipped pretzel buns. I first let them freeze on the baking sheet, and then transfer them to a freezer-safe container or bag. Once ready to bake, briefly spray or run through cold water, then sprinkle with pretzel salt and bake according to instructions.
Video
Watch this short video showing you how to make homemade soft German pretzel rolls.
If you love my Laugenbrötchen (pretzel buns), also check out my recipes for authentic German pretzels, pretzel beer bubble bread, and Obatzda (a Bavarian cheese spread/dip).
Homemade Soft German Pretzel Buns (Laugenbrötchen)
Equipment
- steel skimmer or food-grade rubber gloves, for handling the pretzel buns
Ingredients
Pretzel Dough
- 500 grams all-purpose flour
- 15 grams brown sugar
- 30 grams butter room temperature
- 10 grams sea salt
- 7 grams active dry yeast 1 pouch
- 275 milliliters water luke warm
Lye Solution
- 12 grams food-grade lye I am using a food-grade lye with a concentration of 100%. Your solution should have no more than 4% lye. You could also use baking soda instead of lye. See notes below.
- 300 milliliters water COLD water
Topping
- pretzel salt Kosher salt can be substituted, although pretzel salt makes your pretzels really authentic (and look like they came from a German bakery) and it's inexpensive!
Instructions
- Stir together the Luke warm (barely warm) water, brown sugar and yeast and allow to bubble up, this should take 5 minutes. If it's not getting bubbly, your water may have been too hot or your yeast is bad. You'll have to repeat this step.15 grams brown sugar, 7 grams active dry yeast, 275 milliliters water
- Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.500 grams all-purpose flour, 10 grams sea salt, 30 grams butter
- Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Start weighing out 100 gram (3.5 ounces) pieces of dough. Alternatively, if you don't have a kitchen scale, you could shape the dough into a long, even thickness log and divide into 8 equal pieces. Shape each piece of dough into little ball shapes.
- Transfer the pretzel buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 60 minutes.
- Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily everyone should have these at home by now). Add the premeasured lye (it comes in dry granules) into COLD water, not the over way around. At this point, I like to step to the side for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear. Now dip the pretzel buns using a steel skimmer (you could also use two large spoons) for 5 to 10 seconds each before transferring them using your skimmer onto a baking sheet covered with parchment paper or a silicone baking mat (I have found the baking mats work better in releasing the pretzel rolls after baking, so it may be time to invest in some).12 grams food-grade lye, 300 milliliters water
- Take a small, sharp knife and cut an X on the top of each roll to enable it to rise during the baking. Then sprinkle with the pretzel salt.pretzel salt
- Bake at 355° Fahrenheit or 180° Celsius (convection/Umluft setting) for about 12 minutes or until golden brown (I like to rotate them after 6 minutes. Allow to cool for a few minutes before enjoying on their own, with butter or Obatzda, a Bavarian cheese spread that I love so much!
Video
Notes
No Lye? Use a Baking Soda Bath Instead
If you don’t have food-grade lye, you can still achieve a great pretzel-like crust using a baking soda bath.1. Bake the Baking Soda for a More Authentic Taste
Baking the baking soda increases its alkalinity, making it behave more like lye:- Preheat your oven to 300°F (150°C).
- Spread 2 tablespoons of baking soda evenly on a foil-lined baking sheet.
- Bake for 1 hour, then let it cool before using.
2. Prepare the Baking Soda Solution
-
- In a medium saucepan, bring 2 cups of water to a gentle simmer (not boiling).
- Stir in the 2 tablespoons of baked baking soda until fully dissolved.
Stephanie Schaefer
Loved this recipe!!! One question, if I want to make them ahead of time, instead of freezing them can I put them in the fridge overnight and bake the next day? If that is possible would I dip them in the key then fridge them? TIA!
dirndlkitchen
Thank you, Stephanie! If you do that, I would skip the rising time before par-freezing them and then dipping. Instead I would shape the pretzels, then immediately par-freeze, then dip in lye, and then put them in the fridge immediately after. Once ready to bake, spray with some water (or briefly run through cold water), then sprinkle with the salt and bake. I hope this helps and if you try this, definitely let me know how it turns out! Sophie
Susan
When I freeze them, do I bake them frozen? I made them and they were fabulous! Now I am making a batch to freeze to have on hand.
dirndlkitchen
Hi Susan, You would freeze the pretzel buns right before you do the lye dip and bake them. I let them sit out for half an hour before dipping in lye and baking.
Patrick
Hallo Sophie! What a fantastic and easy recipe! I have made both the round and hot dog buns and they have turned out great. My family loves them! Also, I am baking multiple batches and then immediately after they cool, I put them in a ziplock and freeze them. On the day you want to have more, I let them thaw at room temperature for 30 minutes and then bake them in the oven at 375F for 8-10 minutes. They taste like fresh baked. Vielen Dank for all of your wonderful recipes!
Patrick
dirndlkitchen
Thank you for the amazing feedback and added notes for bringing the pretzel buns back to life after freezing them. Did you reduce baking time at all before freezing? I typically recommend that, so they don't get too dark when you're baking them again after freezing. This also works great for my other Brötchen and pastry recipes.
Sarah
These came together beautifully. I have 2 questions.
I used the baking soda solution instead of lye - the 300ml + 2/3 water never went into total solution. I had to stir between every dip. Is that typical? Mine also came out dull, while yours have a lovely shine to them. Is that also due to the baking soda instead of lye?
Also, you list two different methods of freezing. In your text, you say to dip, then freeze the rolls. In you comment, you indicate to freeze before dipping. Will you please confirm?
Thanks!
dirndlkitchen
Hi Sarah!! I haven't made the baking soda version in a while. Typically the lye solution can also have a dull look on the pretzel buns IF too much time passes between dipping and them going in the oven. I would not have more than 15 minutes pass before baking and hopefully this will fix your problem. However, if you can get your hands on some lye, that definitely gives you the most authentic results for future trials. You can freeze them either after dipping or before dipping.
Dagg
Very tasty.
Boiled mine a little longer (15-20 seconds which I what I normally do for pretzels) ...not sure if it makes a difference.
Quick question: Is there a reason to bake at 355 instead of 375?
Mine came out golden but took an extra few minutes.
Definitely going to make again.
dirndlkitchen
Hi Dagg! Thank you for the lovely review! I bake at 355 convection. Is this what you did? If using the conventional bake setting, you will want to change your temperature to 380 F. I hope this helps for next time! Sophie
Barb
Hi just wanted to mention that the Soda works best if the water is heated, helps dissolve the Soda
I found a different recipe that mentions this and it works perfectly.
Goodnesskitchen
Hope this helps
Barb
dirndlkitchen
I made that adjustment, thank you for the tip! I hope you do try the lye though! It's so easy and makes the pretzel buns taste really authentic! Thank you! Sophie
Jennifer Schubert
We made today with the food grade lye and they turned out amazingly. Beautiful brown color and so tasty!! Thank you.
dirndlkitchen
I‘m so glad you loved my pretzels!! Next you’ll have to try them with some Obatzda!
Mary Schwartz
How long do these last?
dirndlkitchen
Pretzel buns are best eaten the same day. If I have leftovers, I like to keep them in an airtight bag in the fridge, which extends the shelf life for up to a week. When ready to eat, I run some cold water of them and bake them at 350 for 5ish minutes to bring them back to life. I hope you love them as much as we do and will try many more of my German recipes! Sophie