
Salted pretzel sticky buns are a total crowd-pleaser for lazy weekend brunch or when you want to treat yourself to something wild. They're chewy like a classic pretzel, gooey with cinnamon brown sugar, and drenched in buttery caramel. I brought these to brunch once and no joke, they vanished in minutes. That salty bite up top is super addictive.
Now my buddies insist I make them for every holiday. A few extra steps, but the big reactions when you pull them out of the oven? Always worth it.
Delicious Ingredients
- Light corn syrup: keeps the caramel nice and glossy so it doesn't get grainy
- Cinnamon: adds that cozy smell and warms everything up Go for fresh ground stuff if you can
- Unsalted butter: makes the filling and caramel totally rich and smooth Use your favorite for even better flavor
- Pretzel salt: gives that classic pretzel finish Chunky salt is the move
- Egg: helps everything stick together and gives a golden look
- Kosher salt: adds a tangy salty hit Big flakes are even better
- Dark brown sugar: gives a gooey, caramel kick Pack it tight for max flavor
- Canola oil: keeps the dough super soft and not greasy at all
- Instant yeast: makes dough rise fast and easy Check yours is fresh for best buns
- Rye flour: brings nutty, deep background flavor Just a little totally changes things
- Bread flour: makes the buns satisfyingly chewy Go for unbleached to get that old-school vibe
- Pro tip: always pick the freshest bread flour and butter you can find. They really set the stage for killer flavor and that classic squishy texture.
Irresistible Instructions
- Bake:
- Stick the buns into the oven for about thirty to thirty five minutes. Look for crispy brown edges and bubbly sauce. Chill ten minutes, then flip them out onto a tray. You'll have caramel everywhere!
- Second Proof:
- Cover your pan of buns and give them around twenty five to thirty minutes to puff up while you preheat the oven to three fifty.
- Slice and Place in Sauce:
- Take out the poached rolls, brush with milk, sprinkle plenty of pretzel salt, slice into chunky two-inch pieces, and nestle them cut side up in that sticky caramel base. Repeat with the other half of your dough.
- Pretzel Poaching:
- Bring eight cups water with baking soda to a boiling roar. Slide your whole dough log (using the parchment) into the water. Spoon the hot water over it for half a minute per side—this step makes that snappy pretzel crust.
- Shape and Seal:
- Start on the short end and tightly roll the dough up jellyroll style. Press all along the seam so it doesn't pop open. Gently roll the log to pinch it closed. Transfer onto parchment big enough to hold the whole thing.
- Roll Out Dough and Add Filling:
- Punch that puffed-up dough down and split it in two. Mix the filling: super-soft butter, brown sugar, cinnamon. Spread half over your dough rectangle (about ten by fifteen inches), leaving a one-inch border. Paint the edge with egg.
- Prepare the Sticky Bun Sauce:
- About twenty minutes before the dough is ready, melt the butter for the sauce in a saucepan. Stir in dark brown sugar, corn syrup, and a good pinch of salt. Gently boil, then pour straight into a nine by thirteen pan. If it looks lumpy, don't worry—it'll fix itself in the oven.
- First Rising:
- Put the dough ball in a bowl slicked with oil. Seal tight with plastic wrap and leave in a cozy spot till it's doubled—normally an hour. If your kitchen's chilly, stash in the fridge overnight for super flavor.
- Make and Knead the Dough:
- Combine both flours and yeast in your stand mixer bowl. Add water, canola oil, sugar, salt, then mix with the dough hook, medium speed, about four minutes. The dough should clean the sides of the bowl. Dump onto a floured countertop and knead until it's silky smooth—not sticky. Add a pinch more flour if needed.

Honestly, tossing on that pretzel salt right before baking is my favorite part. My kid always snags extra for snacking, too. These always remind me of bakery runs with my dad as a kid—big smiles and sticky fingers.
Storing Your Buns
They’re at their best the day you bake but will stay fine, wrapped up, on the counter for up to a day. Any longer? Pop 'em in the fridge and zap them a few seconds in the microwave. If you plan to freeze, wrap tightly in foil, thaw overnight, and they're close to fresh when you want a batch.
Switch It Up
No rye flour? Just toss in more bread flour instead. Want to change the filling? Try cardamom or pumpkin pie spice for some extra zing. Swap honey for corn syrup in the caramel if you’re okay with it being a little less gooey. For a non-dairy option, grab a vegan butter that won’t melt away at high temps.
How to Serve
For ultimate gooeyness, serve warm from the oven. They're killer with good strong coffee in the morning, but honestly, I've turned them into dessert with vanilla ice cream. Feeling fancy? Pour more caramel on top or sprinkle with toasted pecans—seriously next level.

All About This Dish
German pretzel breads meet old-school American buns for something really special. Poaching in that baking soda water gives a deep brown, snappy crust—so much better than a regular cinnamon roll. Takes a bit more work, but wow, every bite is worth it for the chewy, sweet, and salty layers.
Frequently Asked Questions
- → Why dunk dough in baking soda water first?
Giving the dough a dip in baking soda water gives these buns their awesome chewy pretzel-y finish and that deep brown shine you just can't get otherwise.
- → Can I prep the dough a day before?
Sure thing! Mix the dough a day early and chill it overnight—your buns will taste even better and you’ll save time later.
- → What’s the point of pretzel salt?
Pretzel salt’s there for crunch and to cut the sweet, making every bite pop with a bit of salty flavor alongside the caramel and cinnamon.
- → Help! My buns stick in the pan.
Baking right over all that buttery caramel stops things from sticking. When you're done, just flip it out onto a big plate and you're good to go.
- → Do I have to use rye flour?
Rye’s great for flavor, but you can skip it or swap for extra bread flour if you want the buns to stay soft and a bit lighter.