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    Home » Recipes » German Recipes

    Soft Pretzel Buns

    Published: Feb 28, 2020 · Modified: Mar 8, 2022 by Angela Schofield · 11 Comments

    Jump to Recipe Print Recipe

    These soft pretzel buns are a delicious homemade treat with every meal. In Germany you these rolls are regularly used for all kinds of savory sandwiches.

    Soft Pretzel Rolls

    They are easy to make and so much better than the store bought versions.

    Soft Pretzel Buns

    How are pretzel buns called in German?

    Pretzel rolls are called "Laugenbrötchen".

    How to pronounce "Laugenbrötchen"?

    Listen to this audio file to hear how to say "Laugenbrötchen" in German.

    click play button to listen

    How to make German Pretzel Buns Video Tutorial

    Authentic German Pretzel Rolls Recipe

    Recipe

    Pretzel Bun

    German Pretzel Buns

    Angela Schofield
    4.92 from 12 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 20 mins
    Resting Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Bread
    Cuisine German
    Servings 12 rolls
    Calories 205 kcal

    Ingredients
      

    • 1 ⅓ cup + ⅓ cup warm water
    • 1 tbsp. dry yeast
    • 1 tbsp. sugar
    • 5 tbsp. butter
    • 4 cups all purpose flour
    • 1 tsp. salt Kosher
    • coarse salt to sprinkle on the rolls
    • 10 cups water
    • ½ cup baking soda

    Instructions
     

    • Add ⅓ cup of lukewarm water, sugar, and yeast in a large bowl. Mix to combine, cover the bowl and let it sit for about 10 minutes until foamy.
    • Melt the butter and combine with the remaining warm water, add it to the yeast mixture, and mix well.
    • Blend salt with flour. Add to the bowl, 1 cup at a time.
    • Knead until smooth dough forms. Add a little more flour in case the dough is too soft and tacky; add a little more water if the dough seems too dense and dry. Different flour brands react differently, and cup measurements are not always accurate either, so you need to adjust by looking and feeling. See the recipe video for more guidance.
    • Cover the bowl with a clean dish towel and set aside for 1 hour to rise.
    • Divide the dough into 12 equal pieces.
    • Shape the pieces into smooth rolls and place them on a parchment-lined baking sheet.
    • Cover the rolls with a dish towel and let the rolls rest for about 30 minutes. Preheat the oven to 425 F.
    • Fill a medium-sized pot ⅔ with water and bring to a boil. Then slowly add the baking soda to the water.
    • Place 3-4 buns at a time into the water bath using a slotted spoon. Turn after 10 seconds and leave on the other side for another 10 seconds.
    • Remove the bun from the water with a slotted spoon and allow the water to drain well. Then place it back on the baking sheet and repeat with the rest of the rolls.
    • Use a sharp knife to cut the rolls in the shape of a cross.
    • Sprinkle with coarse salt.
    • Bake the rolls for about 10 to 15 minutes, or until the top is nicely browned.

    Nutrition

    Yield: 1 pretzel bunCalories: 205kcalCarbohydrates: 34gProtein: 5gFat: 6gFiber: 1gSugar: 1gNet Carbohydrates: 32g
    Keyword authentic, easy, german bread, pretzel buns
    Tried this recipe?Let us know how it was!

    How to Serve Pretzel Buns?

    Soft pretzel buns are for sandwiches or for burgers.

    Pretzel Roll Hamburger

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    Reader Interactions

    Comments

    1. Mary says

      February 18, 2021 at 6:12 am

      Hi! These look really good, so of course I want to make them. Can I use maldons finishing salt for these? Or does it have to be coarse kosher?

      Reply
      • Angela Schofield says

        February 18, 2021 at 8:54 am

        Hi Mary, Maldons finishing salt would be awesome on the buns. Guten Appetit!

        Reply
    2. Șerban says

      February 27, 2021 at 12:33 pm

      Can u help me with recipe in grams?

      Reply
      • Angela Schofield says

        March 02, 2021 at 9:28 am

        You can use this converter: https://www.thecalculatorsite.com/cooking/cups-grams.php

        Reply
    3. Jennifer says

      June 21, 2021 at 6:18 am

      Step 9 needs to be moved to after step 16.

      Reply
      • Angela Schofield says

        July 01, 2021 at 8:16 am

        Thanks for catching that, Jennifer. I adjusted the oopsie 🙂

        Reply
    4. Kevin says

      June 22, 2021 at 7:29 am

      Where in the recipe does it say show the part about "resting time: 20 HOURS"

      Reply
      • Angela Schofield says

        July 01, 2021 at 8:10 am

        Thank you Kevin for mentioning this. We just changed to a new plugin and it messed up some parts of the recipe. I fixed it.

        Reply
    5. Sharyn says

      July 03, 2021 at 5:30 pm

      Delicious rolls, but one suggestion: put the rolls on greased parchment after the water bath. All my rolls stuck and that beautiful crust came off when I peeled them off the parchment!

      Reply
      • Angela Schofield says

        July 07, 2021 at 9:57 am

        I am sorry your buns stuck to the parchment paper. It never happened to me. I use the pre-cut sheets from Reynolds, perhaps that makes the difference.

        Reply

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    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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