Comments on: Salty Pretzel Buns

By: Sandy

Sandy — Mon, 25 Mar 2024 13:02:14 +0000

I couldn’t believe how easy these were to make! They were perfection and will be making them again soon.

By: wilhelmina

wilhelmina — Sat, 23 Mar 2024 19:26:05 +0000

Oh my goodness, these are amazing! They make a regular sammy into an incredible sammy!!

By: Jacie

Jacie — Fri, 22 Mar 2024 02:38:21 +0000

Delicious pretzel buns. These were perfect for our weekend burger cookout and everyone was impressed that I made them. New favorite bread recipe!

By: Dennis

Dennis — Sun, 22 May 2022 08:24:04 +0000

In reply to Francesca.

I’m commenting on this years later but here’s the thing:

After the first rise, you actually softly press various areas of the dough with the top of your fingers to remove the excess air before shaping into balls. At this stage, the dough will seemingly reduce in size.

Once shaped into balls, you let them rise again before boiling. This is important. But only for about 15 minutes. Don’t let it over-rise (over proof).

I wish this tutorial had pictures since I struggled with forming them into balls (openings will retain water after boiling and be soggy)

By: Francesca

Francesca — Sun, 01 Oct 2017 15:42:49 +0000

Lovely recipe! I have just made them, but they did not rise in the oven… They stayed a little flat. Perhaps it has do with how I shaped them? After the first 35 minutes the dough had doubled in size, then when I divided into buns it collapsed a little

By: Audra

Audra — Mon, 22 Sep 2014 02:29:19 +0000

In reply to Jimmo. Hello! Yes- they are intended to be soft buns!

By: Jimmo

Jimmo — Sat, 20 Sep 2014 02:32:21 +0000

I want something like this but ending up soft, not hard. Are these intended to end up with a hard surface? Can the baking time be lessened to keep them soft? Thank you!