Mini Pretzel Slider Buns are made by dunking rolls in a boiling baking soda solution and baking them for 10 minutes. Great with a burger, pulled pork, ham and cheese, or as a roll on the side of dinner.
💡Recipe Inspiration
While living in Barcelona, I would take weekend trips all over Europe. One wintry weekend my husband and I went to Munich. Exhausted from my MBA program, the first thing we did was take a nap 😂. Later in the day we walked around the city and stopped at the famous Hofbräuhaus. Here, along with beer, they serve bicycle-wheel-sized pretzels. They were huge.
These pretzels, and the ones sold throughout the city center, inspired me to work on this pretzel slider bun recipe.
There are dozens of savory ways to use these pretzel slider buns (or this Loaf Pan Cornbread), but if you're looking for a sweet pretzel recipe try these Chocolate Caramel Pretzel Cookies or White Chocolate Pretzel Cookies.
For more on Munich, check out my Munich Travel Inspiration Guide.
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🌟 Why You'll Love This Recipe
Baking Soda Bath: Experimenting with making pretzels by dunking them in a boiling baking soda bath is so fun!
Super Soft: These pretzel slider buns are super soft and fluffy.
Versatile: Great for sliders, ham and cheese sandwiches, a side for dinner, or kids' lunches for school. Or use them in place of Hawaiian sweet rolls.
🛒 Ingredients
Below are the ingredients required for Pretzel Slider Buns.
- Whole Milk: This recipe uses milk instead of water for the liquid base. Use whole milk which adds fat and therefore flavor.
- Butter: I use salted butter.
- Brown Sugar: Adds a subtle sweetness.
- Yeast: For leavening. I use Fleischmann's instant yeast, which I also use for this Easy Homemade Monkey Bread Recipe.
- Salt: To balance and bring out flavor.
- Flour: Either unbleached all-purpose flour or bread flour works here.
- Baking Soda: This is what gives the pretzels their characteristic "pretzel" taste. Check to make sure it hasn't expired and pay attention to the ratio of baking soda to water.
- Egg White: To create an egg wash to brush the buns before baking. This gives them a shiny exterior.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Pretzel Slider Buns
Below are the step-by-step instructions for how to make Pretzel Slider Buns.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Add the whole milk, butter, and brown sugar to a large microwavable mixing bowl. Microwave for 30 seconds until warmed through and the butter starts to melt. Stir to start to dissolve the sugar.
Test to make sure that the mixture is warm, but not hot. Stir in the yeast and let sit for 5 minutes until it starts to get foamy.
Tip: It is important that the milk is warm, but not hot. If it is too hot it will kill the yeast.
Step 2. Add the flour and salt. Stir to combine roughly with a spoon.
Step 3. Knead the dough on the counter for 10 minutes. If needed, add flour to prevent sticking (1-2 tablespoons). Don't add too much or the dough will become tough and dense.
After kneading for 10 minutes, the dough should come together in a smooth round ball. You can also do this in a stand mixer with a dough hook.
Step 4. Place the dough in a large clean bowl and brush with a small amount of olive oil. Cover and allow to rise for 1 hour or until doubled.
Punch down the dough and divide and shape it into 12 equal round balls. Let rest for 10 minutes.
Tip: Do not allow the dough to rise for much longer than 1 hour or the milk in the dough will go sour.
Step 5. Prepare the baking soda bath. Add the water to a large pot and bring it to a boil. This can be done right before punching down the dough and shaping it into 12 slider buns.
At the same time preheat the oven to 400°F.
Once it comes to a boil, add the baking soda. It will bubble and fizz! Use a slotted spoon and add the balls of dough 3-4 at a time to the pot. Allow to boil for 30 seconds. Turn the balls over in the pot and cook for 30 more seconds. Remove and set aside. Working in batches, repeat with the remaining balls of dough.
Step 6. Place the balls of dough on a baking sheet. Create an egg wash by combining the egg white with 1 teaspoon of water. Use a pastry brush to brush the egg wash on the balls of dough.
Use a sharp knife to score the top of the roll. Bake for 10 minutes or until a deep golden brown.
Tip: I have found that because these rolls are small, it's best to score the top once, rather than create an X shape on the top. If trying to create the perfect "X", the pressure on the dough collapses some of the air and creates a flatter bun. So unless you have very steady hands and a bread lame, a single slash is best.
🪄 Other Tips and Tricks
- Multiple Batches: I’d recommend doubling or tripling the batch. They are that good. Also, if you don’t finish them you can pop them in a large plastic bag in the freezer. Then if you’re ever in a bind about what to have for lunch or dinner you can warm them up and serve them with whatever you’re having.
- Dough Rise: To ensure an effective rise, leave the dough in a warm dry place. If it is not warm in your house you can turn the oven on and leave the covered dough near the oven.
- Scoring: It is important to make a good score through the top of each bun to ensure that the egg wash does not keep the sliced sides stuck together. The score at the top of the bun enables the dough to rise upwards, rather than outwards giving you a nice tall round slider bun.
- Serving Suggestions: They are great as burger slider buns but they also work well with barbeque pulled pork, which we did when we made them for a housewarming party, or for sandwiches. Of course, you can always just have them on the side like a dinner roll.
❄️ How to Store and Freeze
- To Store: The bread is best eaten the same day, but it can be stored in an airtight container at room temperature for 1-2 days. If you would like to store the buns for longer, I recommend freezing them.
- To Freeze: Place the pretzel slider buns in a freezer gallon bag, pressing as much air as possible out of the bag. To thaw, leave the buns out at room temperature until they have thawed. Or to thaw faster, microwave for 30 seconds to 1 minute at a time at 20% power.
If You're Looking For More Bread Recipes, You May Love These:
If you tried this Pretzel Slider Buns Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Pretzel Slider Buns
Ingredients
Pretzel Slider Dough
- 1 cup whole milk
- 2 tablespoon butter
- 1 tablespoon light brown sugar
- 1 package yeast
- 2 tsps salt
- 2 ½ cups all-purpose or bread flour
Boiling Solution
- 12 cups water
- ¾ cup baking soda
Egg Wash
- 1 egg white
- 1 teaspoon water
Instructions
- Warm the milk, butter, and brown sugar in a bowl in the microwave for about 30 seconds up to 1 minute. The butter will not have fully melted, but the milk should be warm, not hot, to the touch. If it’s too hot it will kill the yeast.
- Add the yeast and let sit for 5-10 minutes.
- Add the salt and flour, and combine into a ball. If needed slowly add more flour until the dough becomes a soft ball (1-2 tablespoons). Knead the dough on a clean lightly floured surface for 10 minutes until smooth and elastic.
- Shape the dough into a round ball and place it in a large bowl. Coat in a thin layer of olive oil to prevent the dough from drying out. Place a kitchen towel over the bowl and let rise for 1-1 ½ hours or until doubled.
- Preheat oven to 400°F.
- Once the dough has risen, punch it down and divide it into 12 pieces. Roll each piece into a smooth ball, with any seams facing downwards.
- Fill a large pot with 12 cups of water and bring to a boil. Add the baking soda.
- Add each bun to the pot, about four at a time for 30 seconds. With a slotted spoon flip each bun over and let boil for another 30 seconds for 1 minute total. Remove to a drying rack.
- Place the buns on a baking sheet. Brush each bun with the egg wash.
- With a sharp knife make a diagonal cut through the top of each ball of dough about ¼ inch deep. It is important to make a good slice through the top of each bun to ensure that the egg wash does not keep the sliced sides stuck together. The slice in the bun enables the dough to rise upwards, rather than outwards giving you a nice round tall slider bun.
- Bake for 10 minutes until the tops become a deep golden brown. Serve warm or at room temperature.
Notes
- Multiple Batches: I’d recommend doubling or tripling the batch. They are that good. Also, if you don’t finish them you can pop them in a large plastic bag in the freezer. Then if you’re ever in a bind about what to have for lunch or dinner you can warm them up and serve them with whatever you’re having.
- Milk: It is important that the milk is warm, but not hot. If it is too hot it will kill the yeast.
- Dough Rise: Do not allow the dough to rise for much longer than 1 hour or the milk in the dough will go sour.
- Scoring the Buns: I have found that because these rolls are small, it's best to score the top once in a diagonal, rather than create an X shape on the top. If trying to create the perfect "X", the pressure on the dough collapses some of the air in it and creates a flatter bun. So unless you have very steady hands and a bread lame, a single slash is best.
Nutrition
* This recipe has been adapted from Pretzel Bread at allrecipes found here.
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