Published: · Modified: by Renée · This post may contain affiliate links · 23 Comments
Homemade Sausage Sized Pretzel Buns are way better than anything you can buy in the store. Try making them for yourself and you'll understand.
This recipe is easy to follow and the results are better than any store-bought pretzel roll you can find.
The crust and the inside of these pretzel rolls have a wonderful bite to them that is soft and tender and yet chewy and dense in texture. Not at all heavy, and just enough that you know you're sinking your teeth into something more substantial than a boring old hot dog bun.
You know...something really special!
Now, feast your eyes on these beauties. If your mouth isn't watering after seeing these then your eyes must be closed!
I know I'm a little early here, but these buns would make a wonderful complement for your bratwurst during any and all Oktoberfest celebrations....Just sayin' 🙂 Cheers to that!!!
{PRINT THIS RECIPE}
Yield: 10 buns Prep time: 1 hour 50 minutes (includes rise time) Bake time: 20 minutes
½ cup plus 3 tablespoons warm water (110-115 degrees)
1 tablespoon brown sugar
1 tablespoon honey
2 ¼ teaspoons active dry yeast (1 package)
2 tablespoons half and half
3 tablespoons extra virgin olive oil (plus additional for oiling the bowl)
1 teaspoon salt
3 - 3 ½ cups flour (more or less depending on the humidity in your particular area)
2 quarts water
3 tablespoons baking soda
1 egg yolk mixed with 1 tablespoon water
poppy seeds (optional)
sesame seeds (optional)
dehydrated minced onion (optional)
-In a small bowl, dissolve the yeast in ½ cup of warm water, brown sugar, and honey.
-Allow the mixture to sit for approximately 5-7 minutes until it gets nice and foamy.
-To the foamy yeast mixture add half and half, olive oil, and salt.
-In the bowl of a stand mixer and using the dough hook (or a large bowl and using a wooden spoon), add the yeast mixture and stir in 2 cups of the flour until incorporated.
-Once the flour is fully incorporated, add the additional 1 to 1 ½ cups of flour until the dough is no longer sticky and is smooth and elastic. *Note - This will take some time, and if mixing by hand, some muscle on your part.
-Once the dough no longer sticks to the sides of the bowl and is smooth and elastic, remove it from the bowl and roll it into a ball.
-Coat the inside of a bowl with olive oil (I used olive oil spray) and place the dough ball in the bowl.
-Add an additional light coating of oil to the top of the dough and cover the bowl with plastic wrap.
-Place the bowl in a warm place (I use my oven that has been preheated at the lowest temperature for 2 minutes) and allow the dough to rise until doubled, about 1 hour.
-Once the dough has risen, punch the dough down to deflate.
-Roll the dough into a long and even log and divide the dough into 10 equal pieces.
-Roll each piece of dough into separate log shapes, approximately 5 inches long and 1 to 1 ½ inches wide.
*Note - Don't stress if they're not exactly perfect in size or shape. This dough is very elastic and will not take very kindly to being stretched or handled too much.
-Place the formed pretzel buns on a parchment-lined baking sheet.
-Place the baking sheet in a warm place and allow them to rise for an additional 30 minutes.
-Meanwhile, in a large pot bring the 2 quarts of water to a boil and add the baking soda.
-Once the pretzel buns have risen for a second time, using a large slotted spoon, place each bun in the boiling baking soda water for approximately 15 seconds and turn them over for an additional 15 seconds.
-Using a slotted spoon, remove the bun from the boiling water a place it on a parchment-lined baking sheet.
-Repeat with the remaining buns.
-Preheat the oven to 400-degrees Fahrenheit.
-Brush the tops of each boiled bun with some of the egg yolk and water mixture and sprinkle each bun with the poppy seeds, sesame seeds, and dehydrated onion, if desired.
-Bake the pretzel buns in the preheated oven for approximately 20 minutes or until they're a deep brown in color.
-Allow the buns to cool and then slice them and add your favorite grilled sausage, lunch meat, or hot dog.
-Enjoy and repeat another day soon... You know you want to 🙂
*See below for some step-by-step photos of this recipe in the making*
How you've grown!
Take that!!! WHAM! BAM!
Slice open with a serrated knife and you're ready to fill. ~ Mmmm, Mmmmmm, Gooood!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
More Bread Recipes
- Cornbread Breakfast Casserole with Sausage and Blueberries
- Garlic Rosemary Focaccia Muffins
- Pumpkin Cornbread with Sage
- Soft Pretzel Rods (No-Boil Method)
Reader Interactions
Comments
Matador527 says
What's with the "SHOP NOW" spam?
Reply
Renee Goerger says
What do you mean by Shop Now "spam"? If you're talking about my shop, it's not spam , it's my business.
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Baking Addict says
wow o wow these look amazing!! I am always in awe of anyone that can bake bread. Great SRC pick. Happy belated reveal day.
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Karen Kerr says
I have pretzel rolls on my bucket list and I just pinned yours to try. LOVE the step-by-step! Gorgeous!
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amy (fearless homemaker) says
Oh heavens, these look SO good - wish I had some in the house right now!
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Christie Williamson says
YUM! I am OBSESSED with pretzel buns. They're SO yummy!! These look awesome.
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Brooklyn Locavore says
These look amazing. I keep promising myself I'll make pretzels. One day. These buns are like making two things in one, perhaps a better use of my time 🙂
The Wimpy Vegetarian says
What a fantastic recipe. I love, love, love this idea. Pinning right now!
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Kirstin says
yum...these look amazing...I pinned them.
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Emily says
Served along side a beer. Oktoberfest here I come.
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Janie E. says
I can just smell those through my computer screen! They look so amazing! Happy reveal day 🙂
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Lynn Huntley says
What a delicious recipe and fantastic post!! I can't wait to fire up the grill, grill some brats and serve them on these great pretzel rolls!! Add some kraut, mustard and a beer! Willkommen Oktoberfest:) Lynn @ Turnips 2 Tangerines
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Erin says
I love pretzel buns for my burgers but didn't think to make them for sausage, yum!
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Tara says
Ooh I love pretzel buns! Great pick!
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dena @ohyoucook says
Glad you chose this recipe ... pretzel rolls seem to be a very "in" type of bun right now. Now if only the rolls in your photos could just jump onto my plate!
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Melissa says
These sound perfect! Excellent pick this month!! 🙂
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Jess @ Flying on Jess Fuel says
I love making pretzels... never done the "everything" topping though-- I will definitely have to try that! Great pick!
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Paula says
Ron loves his bratwurst. He'd really enjoy them in these pretzel buns! I've made your pretzel rolls so I know these buns are a winner!
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Karen S Booth says
FABULOUS recipe and step-by-step photos! LOVE the recipe, what a GREAT SRC pick! Karen
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Rebekah Hills says
Those look so fantastic!! I keep seeing pretzel buns popping up everywhere lately - and for good reason. I definitely need to give these a try!
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SallyBR says
My gosh, those are adorably cute! You know, I've had pretzel type bread on my list of things to try for the longest time! I really like the mini-size of these babies, so I'll be pinning this post right away
Have a fantastic Monday Reveal Day!
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apuginthekitchen.com says
Those look great, I love pretzel rolls but have never made them. Would so love one of those with a sausage. Seem pretty easy to make too!
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Paula @ Vintage Kitchen Notes says
Wow, you certainly made some amazing buns Renee! Pretzels are just so delicious I can only imagine these hot dogs.
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