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German Pretzel Buns

A healthier (no butter) take on German pretzels,
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Appetizer, Side Dish, Snack
Cuisine: German
Keyword: salty, Snack, Soft, Tasty
Servings: 12 buns


  • Stand mixer with dough attachment


  • 1 1/2 cups water lukewarm
  • 1 packet active dry or instant yeast or 2.25 tsp
  • 1 tsp salt
  • 1-2 tbsp brown sugar
  • 1 tbsp coconut oil
  • 3-4 cups all-purpose flour
  • 1/2 cup baking soda
  • coarse salt for sprinkling


  • Add yeast to lukewarm water and let sit until it begins to bubble.
  • Add salt, brown sugar, and coconut oil to the yeast mixture and stir together.
  • In a stand mixer with the dough attachment, slowly add flour to the yeast mixture until you form a dough. Be careful not to over mix and add flour until the dough is no longer sticky.
  • Knead the dough on a floured surface for about 5-10 minutes.
  • In a lightly greased bowl, cover dough with a tea towel and let dough rise for about 20 minutes.
  • The dough will be ready when it has increased in size, and is springy when you push in with your finger.
  • Divide the dough into 12 portions. Form into balls by pulling pieces underneath and pinching together at the bottom. Place onto baking sheet lined with parchment paper. Let dough rise again for about 10 minutes.
  • In the meanwhile, put baking soda in a medium sized pot of water and let it come to a boil.
  • With a slotted spoon, dunk each piece into the boiling water one at a time for about 20 seconds each. After dunking each one, score the top with a knife and sprinkle with coarse salt.
  • Bake at 400 degrees C for about 15 minutes. Serve immediately or let cool and freeze for later use!