Merken Soft, chewy pretzel buns infused with zesty dill pickles and fresh herbs are perfect for sandwiches, burgers, or snacking. These buns deliver classic pretzel flavor with an herby twist, making every bite irresistible.
I first created these vegan dill pickle pretzel buns for a family game night, and everyone was amazed with the bold dill flavor and pretzel crust. Since then, they've become a regular treat whenever we want something fun and savory.
Ingredients
- Bread flour: 3 1/2 cups (440 g)
- Dill pickle brine: 1 1/4 cups (300 ml), strained from a pickle jar
- Warm water: 1/4 cup (60 ml) (about 110°F/43°C)
- Active dry yeast: 2 1/4 tsp (7 g, 1 packet)
- Granulated sugar: 2 tbsp (25 g)
- Olive oil: 1/4 cup (60 ml)
- Chopped dill pickles: 1/2 cup (75 g)
- Chopped fresh dill: 2 tbsp (8 g)
- Salt: 1 tsp (6 g)
- Water (for pretzel bath): 8 cups (2 liters)
- Baking soda: 1/3 cup (80 g)
- Coarse sea salt: for sprinkling
- Extra chopped fresh dill (optional): for topping
Instructions
- Activate yeast:
- In a small bowl, combine warm water and sugar. Sprinkle yeast over the top. Let stand 5 minutes until foamy.
- Mix dry ingredients:
- In a large mixing bowl, combine bread flour, salt, chopped dill pickles, and fresh dill.
- Form dough:
- Add yeast mixture, pickle brine, and olive oil to the dry ingredients. Mix until a dough forms.
- Knead:
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Let rise:
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide and shape:
- Punch down dough and divide into 8 equal pieces. Shape each piece into a tight ball.
- Make pretzel bath:
- Bring 8 cups of water to a boil in a large pot. Carefully add baking soda (it will foam up).
- Boil buns:
- Using a slotted spoon, gently lower each bun into the boiling baking soda bath for 30 seconds. Flip halfway through. Remove and place on the prepared baking sheet.
- Score and top:
- Score the tops of each bun with a sharp knife. Sprinkle with coarse sea salt and extra dill if desired.
- Bake:
- Bake for 18–20 minutes, or until deep golden brown.
- Serve:
- Cool slightly before serving.
Merken My kids love helping me shape these buns and sprinkling them with salt and dill. Sharing them fresh and warm around the table has become a tradition in our home.
Required Tools
Large mixing bowl, wooden spoon or stand mixer with dough hook, measuring cups and spoons, large pot, slotted spoon, baking sheet, parchment paper, sharp knife
Allergen Information
Contains wheat (gluten). Pickles may contain mustard or additional allergens—always check labels if you have food sensitivities.
Nutritional Information
Each bun has approximately 255 calories, 5 g fat, 46 g carbohydrates, and 7 g protein.
Merken Let these pretzel buns cool for several minutes after baking for the best texture. Slice and fill with your favorite vegan spreads or enjoy warm as a snack.
Fragen rund um das Rezept
- → Can pickle brine be replaced with another liquid?
Pickle brine adds distinct tang and flavor. Using water will reduce those unique dill notes.
- → What is the purpose of the baking soda bath?
The baking soda bath creates the classic chewy pretzel crust and deep golden color.
- → Are these buns suitable for sandwiches or burgers?
Absolutely, their sturdy texture and rich taste pair well with savory fillings and vegan burger patties.
- → Can I prepare the dough ahead of time?
You can refrigerate the dough overnight and bake fresh the next day for convenience and enhanced flavor.
- → How do I store leftover buns?
Store cooled buns in an airtight container at room temperature for two days or freeze for longer freshness.
- → Can I use dried dill instead of fresh?
Dried dill adds extra tang. Use about half the amount compared to fresh and adjust to taste.