Vegan Pretzel Bun Recipe

Try these homemade vegan pretzel buns at your next barbecue or cookout! Soft, dark golden bread rolls that are dairy-free and perfect for making a tasty burger.

Nothing smells and tastes better than freshly baked bread. Plus it’s a satisfying feeling to make your own from scratch. These buns are great since they are made without dairy and eggs. 

While it might sound complicated, they are very simple to make at home.

This step-by-step recipe makes a small batch of 3 pretzel buns for burgers and sandwiches or even hot dog rolls (Try them with my Vegan Chili Dog recipe). It can also easily be doubled, tripled or made into 6 vegan slider buns.

Ingredient Notes

• Bread flour

Bread flour is high in the protein gluten that’s milled from hard spring wheat. The higher gluten amount gives strength to the dough and allows the bread loaves to rise high. This might also be called strong flour in Europe.

If you can’t find bread flour, you can substitute it with all-purpose flour and vital wheat gluten. If you’re unfamiliar with vital wheat gluten, it’s the same ingredient used to make vegan meats called seitan. When added to yeast bread, it can improve the texture and increase the elasticity of the dough.

• Yeast

Active dried yeast or instant yeast works fine for this vegan pretzel bun recipe. The first step involves proofing yeast, which means it’s mixed with sugar and water and allowed to stand for 10 minutes until it ferments or activates. 

Since I use yeast very often, I purchase in bulk and store in the freezer. The proofing step allows me to test whether or not the yeast is still alive or active. 

• Sugar – Important for feeding the yeast.
• Warm water

This is crucial as temperatures above 120°F/48°C can kill the yeast. I don’t have a thermometer so I usually test the temperature of the water on the back of my hand which is more sensitive than testing in my palm. 

DO NOT try this with boiling, steaming water. Allow the water to cool until there is no visible steam, then using a spoon, add a drop or two to the back of your hand. The water should feel warm and not hot or burning. If you are not comfortable trying this method then use a thermometer.

• Oil
• Molasses (optional)

Molasses may not sound like the most appetizing ingredient to add to bread or anything for that matter. But I use it in yeasted dough all the time, including cinnamon rolls and I haven’t had any complaints yet. 

I especially love the extra browning and malty flavor that molasses give to these vegan pretzel buns. You only need very little to achieve these results but if you don’t have any molasses available, feel free to skip it in the recipe.

UPDATE: I have remade these vegan pretzel buns using 3/4 tsp Barley Malt Syrup. It’s often used in breads and bagels to give them a richer, maltier flavor.

It also aids in browning of the rolls and has a less toasted flavor than molasses. It may be harder to find at times and cost more than molasses, but check online or your local bakery. Or you can still use molasses.

An easy tip when working with sticky molasses: Rub a little oil in the measuring spoon and the molasses will slide right out.

• Salt
• Baking soda

Pretzel buns are often dipped in a solution of baking soda and hot or boiling water to help give them their signature color and flavor. Baking soda is naturally alkaline (opposite of acidic) which rearranges the proteins and sugars in the dough, creating a browner and chewier crust when baked.

Traditional food-grade lye or sodium hydroxide is used when making pretzels and pretzel buns for the best and most authentic flavor and color. However, lye is extremely alkaline and caustic which can cause serious injuries if not used with caution or proper safety gear. 

Sodium hydroxide is the same active ingredient used in drain cleaners and it can burn through your clothing, skin and even glass. Baking soda is a much safer alternative that gives good, tasty results.

• Optional toppings

After dipping the vegan pretzel buns in the solution, they can be sprinkled with pretzel salt or poppy seeds.

• You will need a scale

I highly recommend weighing the ingredients for the best accuracy. Measuring cups don’t always give consistent results which is important when making any kind of bread recipe. Measuring scales are cheap and easy to come by.

Step-by-Step Instructions

1. In a small bowl, add the warm water, sugar, and yeast. Stir to combine and allow to rest for 10 minutes to activate the yeast.

If the mixture starts to create bubbles and become frothy after 10 minutes then you are free to continue. If not, then you might need a new batch of yeast or the water was too hot which killed the yeast.

2. In a large bowl combine the bread flour or all-purpose flour plus vital wheat gluten, and salt. Add the yeast mixture, oil and molasses. Stir until a ball starts to form.

3. Turn out the dough on a well-floured surface and knead for about 8 minutes until it’s soft and smooth.

The dough may appear a bit sticky at first but will eventually come together as the gluten starts to develop. If it’s still a bit sticky try gradually adding extra flour.

Try the “windowpane” test to see if dough is well kneaded. Take a small piece of dough and stretch until you can see some light through it without ripping.

4. Shape the dough into a ball and place in an oiled bowl. Cover with plastic wrap and place in the refrigerator to rise for 1 hour.

5. Remove the dough from the refrigerator and knock it back with your fist to deflate. Divide the dough into 3 equal portions, weighing each piece to ensure they are equal.

6. Shape each piece into a ball (or logs for hotdog rolls) and place on a baking sheet lined with parchment paper or a nonstick baking mat. Cover with a plastic wrap and place in a warm area to rise for 30 minutes.

UPDATE: I got even better results placing them back in the fridge to slow-rise for 45 minutes.

7. Preheat the oven to 425°F/218°C.

8. Boil the water and add to a large bowl. Stir in the baking soda.

Gently place one dough ball in the solution for 30 seconds. Gently flip and leave in the solution for another 30 seconds then remove with a slotted spoon or wire skimmer.

Allow excess water to drain for a few seconds, then place back on the baking sheet. Repeat with the remaining dough balls.

9. Using the tip of a very sharp knife or clean razor blade, make a criss-cross slit, about ¼ inch deep on the top of the buns.

This allows them to expand and bake more evenly. At this point you can sprinkle them with pretzel salt or poppy seeds but it’s optional.

10. Bake the buns for 12 to 14 minutes or until evenly browned. Remove from the oven and allow them to cool before slicing for burgers or storing.

I used these pretzel buns in my Vegan Pulled Pork Sandwich and Vegan Buffalo Chicken Sandwich recipes. They were so good and complimented the other flavors of the sandwich so well. You should definitely try them!

They also make a tasty side for vegetable soup, salads or pastas.

How to store homemade vegan pretzel buns

You can store your pretzel buns in a zipped top bag or airtight container for up to three days. Keep in mind that they will lose some softness as time goes by. You can freeze them for up to two months in an airtight container.

How to defrost

Pretzel buns can be defrosted by baking them in the oven at 350°F/180°C for 20 minutes or until they are soft and fully thawed.

This post was originally published June 24, 2020 but has been updated with some new photos and tips.