Homemade Pretzel Buns Made with Fresh Milled Flour
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There’s something truly satisfying about baking bread from scratch, especially when it involves fresh pretzel buns made with fresh milled flour. The nutty aroma of freshly ground grain blending with the warm, doughy scent of pretzel buns is a rare kitchen delight. These buns are chewy with a slight crunch on the crust, perfect for sandwiches or simply enjoyed on their own. Plus, using freshly milled flour adds a layer of depth and freshness you won’t get from store-bought flour. Whether you’re a bread novice or a seasoned baker, these buns are a wonderful way to experiment with fresh flour and classic techniques. Enjoy the process and don’t worry if your first batch isn’t perfect—they’ll taste great anyway. After all, the joy is as much in the baking as in the eating. Let’s dive into how you can whip these up in your own kitchen.
What Makes This Recipe Great
Freshly milled flour adds incredible flavor.
Grinding your own flour means the buns have a nuttier, richer taste, and a wonderful texture that store-bought flour just can’t replicate. It’s like a little celebration of grain in every bite.
Classic pretzel chew with a homemade touch.
The pretzel buns have that irresistible chewy crust paired with a soft, tender inside, which is just perfect for holding up to juicy sandwich fillings without falling apart.
Satisfying and versatile.
These buns work wonderfully for everything from burgers to simple buttered bread rolls. They have a welcoming, wholesome vibe that’s both rustic and special.
Be sure to check out our brioche bread or our super fluffy sandwich bread for more freshly milled bread recipes!
Overview of Ingredients
Fresh Milled Flour
The star of the show, fresh milled flour brings out a wholesome flavor and slightly coarse texture that makes these buns stand out. Whole wheat flour could be substituted, but the buns will be missing out on the nutrients you get from freshly milled flour.
Baking Soda Mixture
This is what gives pretzel buns their signature crust and that deep golden brown color. If you don’t have baking soda, you can try a soda water bath, though the crust won’t be quite the same.
Salt
Essential for flavor and balancing the dough. Sea salt or kosher salt both work well. A sprinkle of coarse salt on top before baking adds that classic pretzel finish.
Butter
Adds richness and tenderness to the dough. You can substitute with something like olive oil if needed, but butter helps give it that signature pretzel flavor.
Tips for Success
#1 Keep your water temperature moderate
Yeast is sensitive to temperature—between 100°F to 110°F is ideal. Too hot and you’ll risk killing the yeast; too cold and the dough will rise slowly or not at all.
#2 Don’t skip the baking soda mixture
This step not only creates the iconic pretzel color and texture but also adds flavor complexity. Make sure your water is boiling when you add the baking soda for best results.
#3 Give your buns enough time to rise
Patience pays off here. Letting the dough rise until doubled in size ensures a light, airy crumb inside and a chewy texture outside.
#4 Score your buns just right
A shallow slash across the top helps the buns expand nicely in the oven. Too deep and your buns might flatten; too shallow and they might split unevenly.
Helpful Tools & Supplies
Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:
Grain Mills
- NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
- NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.
Mixers
- Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.
Baking & Bread Tools
- Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
- Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.
Cookbooks & eBook Bundles
- Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
- The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
- Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.
Specialty Items
- Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
- I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!
Why These Are Worth It
Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.
➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.
Equipment for Pretzel Buns:
Mixing Bowls
Kitchen Scale (for best accuracy)
Dough Scraper or Spatula
Rolling Pin (optional for shaping)
Large Pot (for boiling baking soda bath)
Baking Sheet
Parchment Paper or Silicone Baking Mat
How to Make Freshly Milled Pretzel Buns
Ingredients:
1 ½ cups warm water (330 grams)
2 teaspoons sugar
2 teaspoons salt
¼ cup melted butter (58 grams)
4 – 4 ½ cups fresh milled hard white wheat flour, finely ground (540-608 grams)
2 ½ teaspoons instant yeast
4 tablespoons baking soda for boiling
1 egg for egg wash
2 teaspoons flaky salt
Directions:
- In the bowl of a stand mixer, combine the water, sugar, salt, and butter.
- Add 4 cups of flour, mix until combined, and let sit for 15 minutes.
- Add the yeast and start kneading the dough with the dough hook attachment. If it is still sticky add the remaining flour until it starts to pull away from the sides of the bowl.
- Knead for 8-12 minutes
- Cover and let rise in a lightly greased bowl in a warm place for 1 hour until doubled in size.
- Once risen, divide the dough into 12 equal pieces using a bench scraper and shape into balls on a floured work surface. You want to create some surface tension when shaping them.
- Cover and let rise again for about 30 minutes.
- Preheat the oven to 425 degrees F.
- Fill up a large pot with water about ¾ of the way full and bring to a boil.
- Slowly add the baking soda into the boiling water.
- Carefully place 3-4 pretzel buns into the boiling water. Allow to cook for 30 seconds each side.
- Remove from the pot and place on a baking rack to allow the water to drain off.
- Place on a parchment-lined baking sheet.
- Whisk the egg and brush over the tops of the buns, then use a sharp knife or razor blade to cut an X in the top of each bun.
- Top with a pinch of flaky sea salt.
- Bake for 15-20 minutes until the tops are golden brown and the buns are fully cooked through.
Recipe Variations
Toppings Galore:
Top buns with sesame seeds, poppy seeds, or even everything bagel seasoning before baking for added flavor and texture.
Cheese Stuffed Pretzels:
Add a cube of cheese inside each bun before shaping for a melty surprise.
Herbs & Garlic:
Mix fresh garlic and herbs like rosemary or thyme into the dough for a savory punch.
Sweet Pretzel Buns:
Add a hint of cinnamon and sugar to the dough, then glaze the tops with honey after baking for a sweet twist.
Pretzel Bites:
Cut the pretzel dough into bite-sized pieces to make little pretzel bites. Just be sure to reduce the cooking time.
Flavor Boosters
Butter Brushing Post-Bake
Brushing the buns with melted butter right out of the oven adds a shiny, rich finish and locks in moisture wonderfully.
Coarse Salt Sprinkle
A final sprinkle of coarse salt on top before baking creates a perfect salty crunch, balancing the dough’s slight sweetness.
Garlic & Herb Infusion
Before baking, brush tops with an herbed garlic butter for a fragrant, savory upgrade that will make your kitchen smell irresistible.
Smoked Sea Salt
Try a sprinkle of smoked sea salt instead of regular salt for an unexpected smoky dimension to these pretzel buns.
Malted Barley Syrup
Use malted barley syrup in the dough for a deeper, slightly sweet flavor that enhances the crust’s color and texture.
What To Serve With Pretzel Buns
Gourmet Burgers
Pretzel buns hold up beautifully to juicy patties, melted cheese, and all the fixings, offering a symphony of flavors that is far superior to your average hamburger buns.
Pulled Pork or Brisket
Rich, savory meats pair perfectly with the slight chewiness and rustic taste of pretzel buns.
Grilled Sausages
Classic bratwursts or spicy sausages tucked inside a pretzel bun make for a hearty, satisfying meal.
Deli Sandwiches
Use these buns for your favorite deli meats and cheeses to elevate your sandwich game.
Soft Butter and Cheese
Sometimes simple is best. Serve pretzel buns warm with good quality butter and cheese for a comforting snack.
Troubleshooting Common Problems with this Recipe
Dough Is Too Sticky
If your dough feels overly sticky, add a little flour gradually but don’t overdo it—adding too much can make the buns dense. Slight stickiness is normal with fresh milled flour, so a little patience during shaping helps.
Dough Doesn’t Rise
Check your yeast freshness and water temperature. If the water is too hot or cold, the yeast may not activate properly. Also, avoid drafts or cold spots while letting the dough rise.
Buns Are Too Dense
Avoid over-kneading the dough, which can make the gluten too tight. Also, ensure your dough had enough time to rise and double in size before shaping and baking.
Crust Is Too Hard
If your pretzel crust is overly tough, try brushing the buns lightly with butter after baking to soften them, and avoid overbaking by watching the oven time closely.
Buns Crack During Baking
Make sure to score the buns before baking to allow expansion. Over-proofing or under-proofing the dough can also cause cracking, so timing the rises right is key.
Freezing & Storing Leftovers
Freezing:
Let the pretzel buns cool completely before freezing. Wrap each bun tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. When ready to eat, thaw at room temperature then warm in the oven for a few minutes to refresh their texture.
Storing:
Store buns in an airtight container or plastic bag at room temperature for up to 2 days. To keep them fresh longer, place them in the refrigerator for up to 5 days, but warm them before serving to soften the crust.
How To Reheat
Oven Method
Best for maintaining a fresh-baked texture and crust. Preheat the oven to 350°F (175°C). Place the buns on a baking sheet and warm for about 5-10 minutes until heated through and slightly crisped on the outside.
Microwave Method
Quickest but can soften the crust. Wrap the bun in a slightly damp paper towel, then microwave on medium power for 20-30 seconds. If needed, finish with a short oven toast to regain some crust.
Toaster Oven Method
Great for small batches. Toast the buns on a medium setting for 3-5 minutes, which refreshes the crust while warming the interior.
Ways to Use Leftovers
Pretzel Bun Sandwich
Slice warmed buns and fill them with cold cuts, cheese, and fresh veggies for a simple and tasty lunch.
Breakfast Sliders
Turn leftover buns into mini breakfast sandwiches with eggs, cheese, and bacon or sausage.
Pretzel Bread Pudding
Cube the buns and use them in a savory bread pudding with cheese, herbs, and cream for a new twist on leftovers.
Croutons or Bread Cubes
Cut leftover buns into cubes, toss with butter and seasoning, and toast them to make crunchy croutons for salads and soups.
Snacking with Dips
Warm buns served with cheese dip, mustard, or hummus make a satisfying snack or appetizer.
Extra FAQs
How long does the baking soda bath need to be?
Typically, you boil each bun for 30 seconds on each side. This critical step helps develop the characteristic pretzel crust and color.
Can I make the dough in a stand mixer?
Absolutely, a stand mixer with a dough hook makes kneading easier and more consistent, especially with the sticky fresh milled flour dough.
Is it okay to freeze the dough before baking?
Yes, you can freeze the dough after the first rise but before shaping. Thaw it in the fridge overnight before shaping and baking the next day.
Homemade Pretzel Buns Made with Fresh Milled Flour
Ingredients
- 1 ½ cups warm water 330 grams
- 2 teaspoons sugar
- 2 teaspoons salt
- ¼ cup melted butter 58 grams
- 4 – 4 ½ cups fresh milled hard white wheat finely ground 540-608 grams
- 2 ½ teaspoons instant yeast
- 4 tablespoons baking soda for boiling
- 1 egg for egg wash
- 2 teaspoons flaky salt
Instructions
- In the bowl of a stand mixer, combine the water, sugar, salt, and butter.
- Add 4 cups of flour, mix until combined, and let sit for 15 minutes.
- Add the yeast and start kneading the dough with the dough hook attachment. If it is still sticky add the remaining flour until it starts to pull away from the sides of the bowl.
- Knead for 8-12 minutes.
- Cover and let rise in a lightly greased bowl in a warm place for 1 hour until doubled in size.
- Once risen, divide the dough into 12 equal pieces using a bench scraper and shape into balls on a floured work surface. You want to create some surface tension when shaping them.
- Cover and let rise again for about 30 minutes.
- Preheat the oven to 425 degrees F.
- Fill up a large pot with water about ¾ of the way full and bring to a boil.
- Slowly add the baking soda into the boiling water.
- Carefully place 3-4 pretzel buns into the boiling water. Allow to cook for 30 seconds each side.
- Remove from the pot and place on a baking rack to allow the water to drain off.
- Place on a parchment-lined baking sheet.
- Whisk the egg and brush over the tops of the buns, then use a sharp knife or razor blade to cut an X in the top of each bun.
- Top with a pinch of flaky sea salt.
- Bake for 15-20 minutes until the tops are golden brown and the buns are fully cooked through.
