King's Hawaiian Pretzel Slider Buns Recipe

King’s Hawaiian pretzel slider buns combine the soft, sweet richness of the brand’s famous rolls with a chewy, salty pretzel crust. The result is a versatile bun that’s perfect for sliders, sandwiches, or enjoying warm with butter. This recipe delivers that signature texture and flavor at home, using a simple baking soda bath to achieve the classic pretzel finish.

Ingredients

4 cups (500 g) all-purpose flour, plus more for dusting
1/4 cup (50 g) granulated sugar
2 1/4 tsp (7 g) instant yeast (one packet)
1 1/2 tsp (9 g) fine salt
1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
1/2 cup (120 ml) warm water (110°F/43°C)
4 tbsp (57 g) unsalted butter, melted and cooled slightly
1 large egg, at room temperature
1/4 cup (60 g) baking soda
4 cups (960 ml) water, for boiling
Coarse sea salt or pretzel salt, for sprinkling
1 egg yolk beaten with 1 tbsp water, for egg wash (optional)

Instructions

Make the dough: In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the warm milk, warm water, melted butter, and egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6–8 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Shape the buns: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 75 g each). Roll each piece into a smooth ball. Place the balls on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between them. Cover loosely with plastic wrap and let rise for 30 minutes, until puffy but not doubled.
Preheat and prepare the bath: Preheat your oven to 400°F (200°C). In a large pot, bring 4 cups (960 ml) of water to a boil. Carefully add the baking soda (it will foam up). Stir until dissolved.
Boil the buns: Gently lower 2–3 buns at a time into the boiling baking soda water. Boil for 30 seconds per side, using a slotted spoon to flip them. Remove and place back on the parchment-lined baking sheet, boiled-side up. Repeat with the remaining buns.
Score and salt: Using a sharp knife or lame, make a shallow slash across the top of each bun. Brush with the egg wash if desired, then sprinkle generously with coarse salt.
Bake: Bake for 12–15 minutes, until deep golden brown and the internal temperature of a bun reaches 190°F (88°C) (this is above the safe minimum for bread, but ensures a fully baked center). Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips

Use instant yeast: If using active dry yeast, dissolve it in the warm water with a pinch of sugar and let it foam for 5–10 minutes before adding to the dry ingredients. Reduce the water by 1/4 cup (60 ml) if you do this.
Don’t skip the baking soda bath: This step is what gives the buns their signature pretzel flavor and chewy crust. Boiling for the full 30 seconds per side is essential—too short and they’ll be pale and soft, too long and they’ll taste overly alkaline.
Keep the dough covered: While shaping the buns, keep the remaining dough covered with plastic wrap to prevent it from drying out.
For a shiny crust: The egg wash is optional but gives a beautiful glossy finish. If you skip it, the buns will have a more matte, traditional pretzel look.

Serving Suggestions

These buns are perfect for sliders—try them with pulled pork, roast beef, or turkey and Swiss. They’re also excellent as burger buns, or served warm with butter and a sprinkle of flaky salt. For a sweet-savory twist, use them for a Monte Cristo sandwich or a ham and cheese slider with honey mustard.

Variations

Whole wheat pretzel buns: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. The dough will be slightly denser, but still delicious.
Garlic butter topping: After baking, brush the warm buns with melted butter mixed with minced garlic and chopped parsley.
Everything bagel seasoning: Instead of coarse salt, sprinkle with everything bagel seasoning before baking.
Mini pretzel bites: Instead of shaping buns, roll the dough into 1-inch (2.5 cm) balls and boil for 20 seconds per side. Bake for 10–12 minutes.

Storage and Reheating

Store the baked buns in an airtight container at room temperature for up to 2 days. To freeze, wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or microwave for 15–20 seconds per bun. For a crispier crust, reheat in a toaster oven or under the broiler for 1–2 minutes, watching carefully.

Frequently Asked Questions

Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture, which works well for pretzels. Use the same amount.

Why are my buns not shiny? The shine comes from the egg wash. If you skipped it, or if it was applied too early and dripped off, the buns will be matte. Brush the egg wash just before baking, and make sure it covers the entire surface.

Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature and proceed with shaping and the second rise.

What if I don’t have coarse salt? You can use flaky sea salt or even kosher salt. If using table salt, use half the amount and sprinkle lightly, as it’s much finer and saltier.

Can I use a lye bath instead of baking soda? Yes, food-grade lye (sodium hydroxide) gives a more authentic pretzel flavor and darker crust. However, lye is caustic and requires careful handling—wear gloves and goggles, and never use aluminum utensils. For home cooks, baking soda is safer and easier.

Why did my buns turn out pale? The baking soda bath may have been too diluted, or the buns weren’t boiled long enough. Make sure the water is at a rolling boil and the baking soda is fully dissolved. Also, check your oven temperature with an oven thermometer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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King’s Hawaiian Pretzel Slider Buns Recipe