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These salted pretzel sticky buns are the kind of breakfast that gets everyone talking. When you want something over-the-top for a lazy weekend or whenever you're in the mood for real comfort, they're the best pick. You get chewy pretzel edges with a gooey, brown sugar cinnamon swirl and buttery caramel that drips off your fork. First time I brought these to brunch, they vanished in no time. The salty topping really makes you crave another bite.
Now my crew requests them every family holiday. Putting in a little more effort totally pays off once you pull these beauties from the oven and hear everyone gasp.
Irresistible Ingredients
- Bread flour: makes them extra chewy Use unbleached stuff if you can for top flavor
- Rye flour: gives a deep, malty taste Just a tablespoon or two adds a huge punch
- Instant yeast: gets the dough rising fast Easy to toss in—just be sure it’s fresh
- Canola oil: keeps everything soft without making things heavy
- Dark brown sugar: makes things gooey and rich Always pack it tightly for best results
- Kosher salt: gives you that classic flavorful kick Try using flaky pieces if you have them
- Egg: adds richness and helps everything hold together
- Pretzel salt: gives each bun a crazy-good crunch Big flakes work best
- Unsalted butter: what makes the filling and caramel taste so buttery Grab the nicest butter you can
- Cinnamon: fills your kitchen with warm, sweet smells The fresher, the better
- Light corn syrup: keeps the sauce smooth and shiny—stops any sugar from getting gritty
- For the best taste and texture, make sure your bread flour and butter are as fresh as possible Don’t skip those small details
How-To Guide
- Start the Dough:
- Grab your mixer and toss in both flours plus the yeast. Mix well. Next, pour in your water, oil, brown sugar, and salt. Set the mixer to medium using the dough hook about four minutes. When the dough comes off the sides, move it to a floured counter. Knead by hand until smooth, sprinkling in flour if sticky. Stop when the dough is soft and not clinging to your hands.
- Let It Rise:
- Oil a bowl, drop in your dough ball, and cover it tight. Leave it somewhere warm. When it’s grown double in size—about an hour—you’re good. If it’s chilly inside, stick the bowl in the fridge overnight for even bolder taste.
- Sticky Sauce Time:
- Right before the dough finishes rising, melt butter in a pot. Stir in the brown sugar, corn syrup, and a bit of salt. Let it gently bubble, then pour it into a 9 by 13 pan. It might look split, but don’t stress—it’ll all blend in the oven.
- Fill and Roll:
- Knock the air from the dough. Split it in two. Mix up your really soft butter, brown sugar, and cinnamon. Roll out a dough rectangle (about 10x15 inches) and slather on half the filling, leaving a 1-inch space around the edge. Brush that border with egg wash.
- Roll and Seal Up:
- Roll the dough up, starting from the short side. Pinch all the seams nice and tight. Give the log a gentle roll to keep it sealed. Plop it on parchment paper long enough for the whole thing.
- Pretzel Bath:
- Boil 8 cups water with baking soda. Use the paper to lay the dough roll into the pot. Hold it under for 30 seconds with a spoon, then turn over for another 30. That’s what gives each bite its dark, shiny pretzel top.
- Slicing and Pan Time:
- Take out the dough, brush it with milk, then shower it with pretzel salt. Slice into thick 2-inch buns. Place them cut side up in the caramel sauce pan. Repeat all this with the second dough half.
- Last Rise:
- Cover the pan and let those buns puff up 25—30 minutes while your oven heats up to 350
- Bake and Flip:
- Bake 30—35 minutes until you’ve got golden buns bubbling at the edges. Cool just ten minutes, then turn the pan upside down onto a big plate. Get ready for the mess—caramel will be everywhere!
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I love tossing that crunchy pretzel salt on top just before baking. My kid has to help sprinkle some, and always nibbles extra salt when I’m not looking. These take me right back to grabbing treats at the bakery with my dad as a kid.
Keeping Them Fresh
Honestly, these are best while they’re warm. But if you need to save them, just cover at room temp and eat within a day. For more time, keep in the fridge, then nuke quick in the microwave. Want to freeze? Wrap in foil, then thaw and they're nearly as awesome as day one.
Switch Things Up
No rye flour in your cupboard? Just add a bit more bread flour instead. Swap cinnamon for cardamom or pumpkin spice for fun flavor. Use honey instead of corn syrup if you want, though the caramel might be a touch different. For dairy-free, grab a vegan butter that won’t melt to nothing in the oven.
How to Serve
Eat these fresh out of the oven for the ultimate gooey bite. Make coffee to go with them and you've got breakfast sorted. Try them with vanilla ice cream for dessert. Drizzle even more caramel or throw roasted pecans on top if you’re feeling extra fancy.
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Inside Scoop
Pretzel breads are huge in Germany, and sticky buns are cozy U S staples. Here, you cook up both in one go. Dunking the dough in baking soda water gives that deep brown chewy crust. It’s a little more work than your usual cinnamon buns, but the taste and texture make it totally worth it.
Frequently Asked Questions
- → Why dunk the dough before baking?
Dipping the dough in baking soda water helps make those buns extra chewy, lets them brown better, and gives a real pretzel vibe with that deep color and shine.
- → Can the dough hang out overnight?
Absolutely, you can stash the dough in the fridge till morning, and it’ll taste even better while letting you plan ahead.
- → What’s the point of pretzel salt?
Pretzel salt brings some crunch and highlights the flavors, cutting through the sweet caramel and cinnamon with each bite.
- → How do I get buns out without them sticking?
Baking right over that buttery caramel not only makes the buns taste awesome but also means they pop out easily—just flip onto a plate and go.
- → Is rye flour a must or can I swap?
Rye gives more flavor, but you can leave it out or use extra bread flour instead for buns that come out lighter and still totally tasty.