King's Hawaiian Pretzel Buns Recipe

King’s Hawaiian pretzel buns combine the soft, sweet, pillowy texture of the famous Hawaiian rolls with a chewy, salty pretzel crust. This recipe delivers all the flavor of a soft pretzel in a convenient bun shape, perfect for sliders, sandwiches, or serving alongside soups and stews. The sweet dough gets a brief boil in baking soda water, which gives it that signature pretzel sheen and deep brown color, then gets baked until golden and brushed with melted butter.

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 tsp salt
3/4 cup (180 ml) warm milk (110°F/43°C)
1/4 cup (60 g) unsalted butter, melted
2 large eggs, at room temperature
1/2 cup (120 g) baking soda (for boiling)
4 cups (960 ml) water (for boiling)
Coarse sea salt or pretzel salt, for sprinkling
2 tbsp (30 g) unsalted butter, melted (for brushing)

Instructions

In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and eggs. Mix until a shaggy dough forms.
Knead the dough (by hand on a floured surface or with a dough hook on medium speed) for 6–8 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Roll each piece into a tight ball, pinching the bottom to seal. Place the balls on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
Meanwhile, preheat your oven to 400°F (200°C). In a large pot, bring the 4 cups of water to a boil. Carefully add the baking soda (it will foam up) and stir until dissolved.
Working in batches of 2–3, gently drop the dough balls into the boiling water. Boil for 30 seconds per side, using a slotted spoon to flip them. Remove and place back on the parchment-lined baking sheet, spacing them 2 inches apart.
While the buns are still wet, sprinkle each with a pinch of coarse salt. Using a sharp knife or lame, make a small X or a slash on top of each bun.
Bake for 15–18 minutes, until deep golden brown. The internal temperature of the buns should reach 190°F (88°C) for a fully baked bread (if you want to check).
Remove from the oven and immediately brush the tops with melted butter. Transfer to a wire rack to cool slightly before serving.

Tips

Yeast: If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the flour.
Baking soda bath: Don’t skip the boiling step—it’s what creates the chewy crust and distinctive pretzel flavor. Make sure the water is at a rolling boil before adding the buns.
Salt: Use coarse salt like pretzel salt or flaky sea salt. Table salt will dissolve and make the buns too salty.
Dough texture: The dough should be soft and slightly tacky. If it’s too dry, add a tablespoon of milk; if too sticky, add flour gradually.

Serving Suggestions

These buns are fantastic for pulled pork or BBQ chicken sliders, ham and Swiss sliders, or as a side for hearty soups like broccoli cheddar or beef stew. They also make great burger buns—especially for a sweet-and-savory combo like a bacon jam burger. To serve, slice in half and toast lightly if desired.

Variations

Sweet pretzel buns: After baking, brush with honey butter instead of plain butter and sprinkle with cinnamon sugar.
Garlic herb buns: Add 1 tsp garlic powder and 1 tsp dried rosemary to the flour mixture. Brush with garlic butter after baking.
Whole wheat: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. The buns will be slightly denser.
Mini buns: Divide the dough into 24 pieces and boil for only 20 seconds per side. Bake for 10–12 minutes.

Storage and Reheating

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or microwave for 15–20 seconds. Avoid reheating in the microwave for too long, as it will make them tough.

Frequently Asked Questions

Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture, which works well for pretzels. You may need to add a little more milk (about 1–2 tbsp) since bread flour absorbs more liquid.

Why did my buns come out pale and not shiny? This usually happens if the baking soda bath wasn’t boiling hard enough, or if the buns weren’t boiled long enough. Make sure the water is at a full rolling boil and boil for the full 30 seconds per side.

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

Can I make the dough ahead of time? Yes, after kneading, you can refrigerate the dough overnight. Let it come to room temperature and proceed with shaping and boiling the next day. You may need to add 30 minutes to the rising time.

How do I know when they’re done? The buns should be deep brown and sound hollow when tapped on the bottom. For certainty, use an instant-read thermometer—the center should read 190°F (88°C).

Can I skip the eggs? The eggs add richness and help with browning. If you omit them, increase the milk by 1/4 cup (60 ml) and expect a slightly less tender crumb.

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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 Buns Recipe