Salted Pretzel Sticky Buns

Salted pretzel sticky buns are the kind of showstopper you make for special weekend breakfasts or whenever you want something truly memorable. The result blends the malty chew of a soft pretzel with gooey cinnamon brown sugar filling and a buttery sticky caramel sauce. When I first tried this recipe for a brunch party, every single bun disappeared in under five minutes—the salty crunch on top makes them seriously irresistible.

My friends now ask for these every holiday, and the little bit of extra effort is always worth it for the oohs and aahs that follow pulling them out of the oven.

Ingredients

• Bread flour: gives you that perfect chewy pretzel texture Choose unbleached for best flavor
• Rye flour: adds malty undertones and extra depth Just a bit makes a surprising difference
• Instant yeast: speeds up rising and is easy to use Make sure it is fresh for the best rise
• Canola oil: keeps the dough tender without overpowering flavor
• Dark brown sugar: brings moisture and deep caramel richness Use fresh tightly packed sugar
• Kosher salt: offers that classic pretzel tang Go for flakes if you can
• Egg: helps bind the dough and adds color
• Pretzel salt: adds that signature crunch Large crystals give the best effect
• Unsalted butter: forms the base for both filling and sauce Use good quality for a richer taste
• Cinnamon: gives aromatic warmth Make sure it is fresh and fragrant
• Light corn syrup: makes a shiny sauce and helps prevent crystallization

• Tips for success Select bread flour and butter with the freshest expiration dates possible These staples make all the difference to taste and texture

Step-by-Step Instructions

Make and Knead the Dough:

Mix flours and yeast in the bowl of a stand mixer until well combined Next pour in water oil brown sugar and salt Use the dough hook on medium speed for about four minutes until the dough is soft and pulls away from the edge of the bowl Turn out onto a lightly floured surface and knead by hand until completely smooth adding more flour as needed The dough should be soft and not sticky

First Rising:

Put the dough into a lightly oiled bowl and cover tightly with plastic wrap Leave in a warm spot until it doubles in bulk about one hour If your kitchen is cool let it rise in the fridge overnight for even more flavor

Prepare the Sticky Bun Sauce:

With twenty minutes left in the first rise melt the butter for the sauce in a saucepan over medium heat Stir in brown sugar corn syrup and a pinch of salt Bring to a low boil then pour straight into a nine by thirteen inch baking pan It will look separated but comes together when baked

Roll Out Dough and Add Filling:

Punch the risen dough down Divide it in half Mix the super soft butter brown sugar and cinnamon for the filling Spread half out over a rolled rectangle of dough about ten by fifteen inches making sure to leave a clean one inch border Brush the edges with egg wash

Shape and Seal:

Starting from a short edge roll the dough up jellyroll style Pinch along every seam to fully seal the log Gently roll back and forth to help lock the seams Transfer onto parchment paper long enough to hold the full roll

Pretzel Poaching:

Bring eight cups of water mixed with baking soda to a rolling boil Using the parchment as a sling lower the dough roll into the pot Use a spoon to keep the dough exposed to the water for thirty seconds Flip and poach the other side thirty seconds more This creates the iconic pretzel crust

Slice and Place in Sauce:

Remove and brush with milk then add pretzel salt Slice into two inch pieces Set cut side up into the sticky bun sauce in the pan Repeat with the second portion of dough

Second Proof:

Cover the filled pan with plastic wrap Let the buns puff up for about twenty five to thirty minutes while you preheat the oven to three hundred fifty degrees

Bake:

Bake buns for thirty to thirty five minutes until golden brown and bubbling at the edges Let them cool for about ten minutes before flipping the pan over onto a serving tray Everything will be gooey and fabulous

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My favorite part is sprinkling on the crunchy pretzel salt right before they bake My kid loves helping with this and sneaks a few bites when I am not looking These buns always remind me of childhood visits to the bakery with my dad

Storage Tips

These sticky buns are best enjoyed the day they are baked but they also keep well covered at room temperature for up to twenty four hours For longer storage pop them into the fridge and microwave briefly before serving If you want to freeze them wrap tightly in foil and thaw overnight for a nearly fresh batch anytime

Ingredient Substitutions

If you are out of rye flour just use an equal amount of bread flour in its place For the filling try swapping in cardamom or pumpkin spice for a twist You can use honey instead of corn syrup in the sauce but the texture will change slightly For a dairy free version use a vegan butter that withstands high heat

Serving Suggestions

Serve these warm right out of the oven for maximum goo factor They are perfect with strong hot coffee for breakfast or brunch I have even made them into a dessert by serving with vanilla ice cream on the side For added flair drizzle with extra caramel sauce or sprinkle some toasted pecans on top

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About This Recipe

Salted pretzel breads are a German tradition and sticky buns are classic American comfort food This recipe fuses them in the best way By poaching the dough in baking soda water you create a deep mahogany crust then layer in spice and brown sugar The technique takes a little more effort than standard cinnamon rolls but the flavor payoff and the textures make it well worth every minute

Frequently Asked Questions

→ Why is the dough poached before baking?

Poaching the dough in baking soda water creates the classic chewy pretzel crust, giving the buns their trademark pretzel flavor and a glossy, deeply browned finish.

→ Can I make the dough in advance?

Yes, the dough can be prepared ahead and refrigerated overnight, which also helps develop its flavor and gives you scheduling flexibility.

→ What role does pretzel salt play?

Pretzel salt adds a crunchy texture and enhances the overall flavor, balancing the rich sweetness from the caramel and cinnamon filling.

→ How do I prevent the buns from sticking to the pan?

Baking the buns over buttery caramel sauce not only flavors them but also helps with easy removal—just invert onto a platter and serve.

→ Can I substitute rye flour in the dough?

Rye flour adds depth but can be omitted or replaced with more bread flour if needed, resulting in a slightly lighter texture.