Easy No-Knead Pretzel Buns🥨:

Homemade German Pretzels Rolls with Salt on Top

Recipe Credits: Alexandria’s Kitchen

FOR THE DOUGH:

640 grams all-purpose flour
2 grams instant yeast
13 grams Diamond Crystal kosher salt, see notes above
12 grams granulated sugar
450 grams cold water
14 grams olive oil or neutral oil

FOR FINISHING:

115 grams (about 1/2 cup) baking soda
8 cups water
flaky sea salt
6 tablespoons melted butter

INSTRUCTIONS

In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and stir with a rubber spatula until a shaggy dough forms. Use your hands to knead the dough briefly in the bowl just until it comes together — it will be wet and sticky.

Cover the bowl with an airtight lid or plastic wrap and let rise until doubled in volume, 8 to 10 hours (or more or less depending on the time of year and the temperature of your kitchen).

Turn the dough out onto a lightly floured work surface. Use a bench scraper to portion it into 10 pieces, using flour as needed. (Note: If you want identically sized pretzel rolls, weigh your total dough, then divide by 10. Each portion should weigh roughly 112 grams.)

Ball up each portion: Using flour as needed, form each portion into a ball by grabbing the edges of the dough and pulling them toward the center to create a rough ball. Then flip the ball over, cup your hands around the dough, and drag it toward you, creating tension as you pull. Repeat this cupping and dragging until you have a tight ball.

Transfer the balled portions to a roomier, lightly floured vessel to proof. Cover the pans with an airtight lid or plastic wrap to ensure the dough balls do not dry out. Let the dough balls proof for 1.5 to 3 hours or until doubled in volume and very light to the touch.

Heat the oven to 400ºF. Line two sheet pans with parchment paper.

Bring the 8 cups of water to a simmer in a large pot. With the heat on low, add the baking soda and stir to dissolve. Adjust the heat so that the water is barely simmering.

Working with one ball at a time, carefully lift it from its proofing vessel — I like to use a bench scraper — and lower it into the water top-side down. Use a spider to flip it over immediately, then over again so that the ball is top-side down. Use the spider to remove the ball (still top-side down) and flip it onto the sheet pan top-side up. This should take no more than 30 seconds. Repeat until 5 balls have been dipped and transferred, evenly spaced, to one of the sheet pans.

Brush the balls with melted butter. Sprinkle generously with sea salt. Use a razor blade or sharp knife to make two slashes on the top of the dough ball — don’t worry if the dough balls deflate slightly. Transfer the pan to the oven and bake for 22 to 25 minutes or until the rolls are a deep-brown hue.

Remove the pan from the oven and immediately brush the hot rolls once more with melted butter.

Repeat with the remaining dough balls using the remaining prepared sheet pan.

Let cool briefly before serving or let cool completely if using for sandwiches.