Homemade Pretzel Burger Buns

Pretzel buns bring a chewy, deep-brown crust, a soft middle and that distinctive pretzel flavor that pairs perfectly with cheese, mustard and beef. Traditional pretzels are dipped in a lye solution, but a simmering baking soda bath is a safer home method that still gives a glossy, mahogany crust. A hot oven finishes the job.

They are sturdy enough for a thick pub-style burger. Compare them with other options in our guide to the best buns for burgers. Plan on about 2½ hours, mostly rising time.

1. Mix the dough. In a stand mixer or large bowl, whisk the flour, yeast, brown sugar and salt. Add the warm water and melted butter and mix into a shaggy dough.
2. Knead. Knead until smooth and elastic, 6 to 8 minutes in a mixer on medium-low or about 10 minutes by hand. The dough should be firm and only slightly tacky.
3. First rise. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Shape. Divide the dough into 8 equal pieces (about 95 g each). Shape each into a tight ball, flatten slightly to about 3 inches wide, and set on a parchment-lined baking sheet. Cover and rest for 20 to 30 minutes, until slightly puffy.
5. Heat the oven and the bath. Heat the oven to 425°F with a rack in the middle. Bring the 8 cups of water to a boil in a wide pot, then slowly add the baking soda (it will foam up) and reduce to a gentle simmer.
6. Dip the buns. Working 2 or 3 at a time, lower the buns into the simmering bath with a slotted spoon or spider and cook 30 seconds per side. Lift out, let excess water drip off, and return to a parchment-lined sheet lightly greased or dusted with cornmeal.
7. Top and score. Brush the buns with egg wash, sprinkle with coarse salt, and use a sharp knife or razor to cut an X or a single slash about ¼ inch deep across each top.
8. Bake. Bake for 15 to 18 minutes, rotating the pan halfway, until deep brown and the centers read about 190°F on an instant-read thermometer.
9. Cool. Cool on a rack for at least 20 minutes before slicing so the crumb sets.

• Use parchment, not bare foil. Wet, alkaline dough sticks badly to unlined pans. Grease the parchment lightly if your buns tend to stick.
• Darker crust option. Spread baking soda on a foil-lined sheet and bake at 250°F for 1 hour before using it in the bath. The baked soda is more alkaline and browns more deeply; wear gloves when handling it and keep it away from kids.
• Add salt at the last minute. Coarse salt dissolves on stored buns, so if you are making them ahead, bake some unsalted.
• Storage. Pretzel buns are best the day they are baked. Store cooled leftovers loosely wrapped at room temperature for a day, or freeze up to 1 month.

Approximately 250 calories per serving. This is an estimate.