Elevate your sandwich and hamburger game with these irresistible Pretzel Slider Buns. Made with the same dough as my Pretzel Hot Dog Buns, these buns bring the classic flavor of soft pretzels to your table in a perfect size for sliders, burgers, or snacks. Impress your guests with their golden, chewy crust and tender, fluffy interior. Create a crowd-pleasing appetizer for game day, parties, or casual dinners. Bake a batch and watch these homemade buns steal the spotlight!
Serve these as rolls with my Turkey Burger Salad or with a bowl of my Tomato Fennel Soup. Check out more summer favorites like my Crack Chicken Sliders or Buffalo Hot Dogs. Enjoy more delicious roll recipe with my favorite Soft Onion Rolls!
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Ingredients
Find below the list of ingredients to make my Pretzel Slider Buns.
- Water
- Granulate Sugar
- Quick Rise Yeast
- All Purpose Flour
- Fine Sea Salt
- Melted Butter
- Baking Soda
- Egg Yolk (for an egg wash)
- Coarse of Flaky Sea Salt
See recipe card for quantities.
How to Make Pretzel Slider Buns
- Mix together the warm water, sugar and yeast. Set aside for 10 minutes or until the yeast starts to foam on top.
- Place the flour and the salt in the bowl of a stand mixer. Turn the mixer on low and mix the flour and salt together.
- Pour the melted (cooled) butter and the yeast mixture, into the bowl of the mixer over the flour.
- Mix on medium speed. Let the mixer do its thing until the dough becomes smooth and tacky, but not sticky.
Shape the Pretzel Slider Buns
- Place the dough on a food scale to obtain its total weight. Divide that number by 16.
- Divide the dough by that number to obtain 16 equal balls of dough. If you do not have a scale, cut the ball of dough in 4 equal pieces, and each quarter in 4 to get 16 pieces.
- Shape the pieces of dough into balls. Create a smooth surface of dough for the top of the ball. Gather the dough and pinch it together at the bottom of the ball. Create a smooth ball.
- Gather the balls of dough on a tray or on the counter. Cover them with plastic wrap. Let them rest for proof for 20-30 minutes so the dough can proof until almost doubled.
5. While the dough is proofing prepare the egg wash by mixing together the egg yolk with 1 tablespoon of water. Have a silicone brush at the ready.
6. Line a 9"x13" baking tray with parchment paper. If you have 2 baking trays, it will prevent the buns from touching as they bake, but it will still work either way.
Bake the Pretzel Slider Buns
- Bring 8 cups of water to a boil in a large pot. Once the water is boiling, turn down the heat to simmer. Sprinkle ½ cup of baking soda SLOWLY into the simmering water. Let the bubbles simmer out.
- Carefully place 4-5 rolls into the simmering water. Blanch for 20 seconds before turning them over for another 20 seconds.
- Remove them from the soda water. Place them onto the prepared baking tray. Make sure they are evenly spaced and that the seems are at the bottom. Brush the buns with egg wash.
- Use a sharp serrated knife to cut a cross on top of each bun, each being 2 inches long and ⅛ inch deep. Sprinkle each bun with the coarse salt.
Bake in the preheated 450F oven for 8 minutes. Turn the tray around and bake for another 3 minutes. Make sure that most of the buns are baked to a nice brown color, all the way down the sides. (Some of the inside buns might now brown all the way down the sides if they were placed too close together.)
Remove the baked Pretzel Slider Buns from the oven and transfer them to a cooling rack. Let them cool down for 10-15 minutes before using them.
Storage
Cool the Pretzel Slider Buns completely at room temperature to prevent moisture buildup. Store them in an airtight container or resealable plastic bag to maintain freshness. Keep the buns at room temperature for up to two days for the best texture and flavor. Freeze the buns for longer storage by wrapping each one tightly in plastic wrap or foil, then placing them in a freezer-safe bag or container. Thaw the buns at room temperature when ready to use. Warm them in the oven before serving to bring back that freshly baked feel. Avoid refrigerating the buns, as it can dry them out quickly.
Recipe
Pretzel Slider Buns
Equipment
- Stand Mixer with dough hook attachement
Ingredients
Bun Dough Ingredients
- 13 oz Water Water 105F-110F
- 1 tablespoon Granulated Sugar
- 2½ teaspoon Quick Rise Instant Yeast
- 4 cups All Purpose Flour plus more for dusting
- 2 teaspoon Fine Sea Salt
- 2 tablespoon Butter melted and cooled
Other Ingredients
- 8 cups Water
- ½ cup Baking Soda
- 1 piece Egg Yolk for the egg wash
- 1 tablespoon Water for the egg wash
- 1 tablespoon Coarse Sea Salt
Instructions
Make the Dough
- Mix together the warm water, sugar and yeast. Set aside for 10 minutes or until the yeast starts to foam on top.13 oz Water Water, 1 tablespoon Granulated Sugar, 2½ teaspoon Quick Rise Instant Yeast
- Place the flour and the salt in the bowl of a stand mixer. Turn the mixer on low and mix the flour and salt together.4 cups All Purpose Flour, 2 teaspoon Fine Sea Salt
- Pour the melted (cooled) butter and the yeast mixture, into the bowl of the mixer, while it is running on low.2 tablespoon Butter
- Mix on medium-high speed. Add an extra tablespoon of flour at a time if necessary, so the dough is smooth and tacky but not sticky.
Shape the Dough
- Place the dough on a food scale to obtain its total weight. Divide that number by 16. Divide the dough by that number to obtain 16 equal balls of dough. If you do not have a scale, cut the ball of dough in 4 equal pieces, and each quarter in 4 to get 16 pieces.
- Shape the 16 pieces of dough into balls. Create a smooth surface of dough for the top of the ball. Gather the dough and pinch it together at the bottom to create a smooth ball.
- Gather the balls of dough on a tray or on the counter. Cover them with plastic wrap. Let them rest for proof for 20-30 minutes so the dough can proof until almost doubled.
- While the dough is proofing prepare the egg wash by mixing together the egg yolk with 1 tablespoon of water. Have a silicone brush at the ready.1 piece Egg Yolk, 1 tablespoon Water
- 6. Preheat your oven to 450F, 425F if using a convection oven. Line a 9"x13" baking tray with parchment paper. If you have 2 baking trays, it will prevent the buns from touching as they bake, but it will still work either way.
Bake the Buns
- Bring 8 cups of water to a boil in a large pot. Once the water is boiling, turn down the heat to simmer. Sprinkle ½ cup of baking soda SLOWLY into the simmering water. Let the bubbles simmer out.8 cups Water, ½ cup Baking Soda
- Carefully place 4-5 rolls into the simmering water. Blanch for 20 seconds before turning them over for another 20 seconds.
- Remove them from the soda water. Place them onto the prepared baking tray. Make sure they are evenly spaced and that the seems are at the bottom. Brush the buns with egg wash.
- Use a sharp serrated knife to cut a cross on top of each bun, each being 2 inches long and ⅛ inch deep. Sprinkle each bun with the coarse salt.1 tablespoon Coarse Sea Salt
- Bake in the preheated 450F oven for 8 minutes. Turn the tray around and bake for another 3 minutes. Make sure that most of the buns are baked to a nice brown color, all the way down the sides. (Some of the inside buns might now brown all the way down the sides if they were placed too close together.)
- Remove the buns from the oven and transfer the buns to a cooling rack. Let them cool down for 10-15 minutes before using them.
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