My guess is that the pretzel buns are just a regular bread dough that is shaped like a pretzel.

Here's a recipe that is from my 'to try' file for the big soft pretzels.

Mall Pretzels

Play with the toppings!

12 servings

2¼ hours 2 hours prep
1 (1/4 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/4 teaspoons salt
1 1/2 cups water (110 degrees)
3 cups all-purpose flour
1 cup bread flour
2 cups water (110 degrees)
2 tablespoons baking soda
2-3 tablespoons butter, melted
2 tablespoons kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
Place in a greased bowl, and turn to coat the surface.
Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces.
Roll each piece into a 3 foot rope, pencil thin or thinner.
Twist into a pretzel shape, and dip into the baking soda solution.
Place on greased or sprayed cookie sheets.
Brush pretzels with melted butter and sprinkle with garlic powder, parmesan cheese, sugar/cinnamon, coarse salt, etc.
(get creative;) Let rise 15 to 20 minutes.
Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
Brush with additional melted butter, if desired

Nancy

Somewhere I came across a recipe that sounds like this. I've been meaning to try but haven't yet. I need to get better about where the recipes came from, maybe someone on this forum, but I haven't a clue.
Bretzel Rolls (Pretzel Sandwich rolls)
1 1/3 cups warm water
2 TB warm milk
2 T butter melted
2 ½ tsp yeast
1/3 cup light brown sugar
4 cup flour
kosher salt
2 quart cold water
½ c baking soda
Mix 1/3 cup of the warm water with yeast in breadmaker, let stand until foamy. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes. 425°. Lightly oil 2 baking sheets. In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

I buy (and love!) pretzel rolls from the farmer's market. I suspect the sandwich is made from a roll, not an actual pretzel since that would be a bit difficult to eat.

I've had sandwiches made from some sort of pretzel bread... it tastes exactly like a pretzel, is kind of dark like a pretzel with some salt sprinkled on top, but it's a roll.

Be warned... that bread is great!

Stacy,
I actually wanted to make soft pretzels, but they turned out more like buns so we used them for sandwiches! I couldn't figure out where we went wrong. I even did the water bath with baking soda, but the texture was not right. But they were perfect for buns! Here's the recipe I used

Here is a link that might be useful: Soft pretzels

I found this recipe that sounds good and has good reviews.

Nancy

Here is a link that might be useful: Pretzel Rolls

Hey you guys - thanks!

Tracey, that's so funny.

Thanks for all the help, I'll let you know what technique I try an dhow they turn out. (It will probably be next week, sometime - as he just had them for lunch today at school...)

:-)
Stacy

I get a grilled salmon sandwich at a local restaurant made on a Pretzel roll & it is a roll that tastes like it was seasoned with pretzels - it is delicious! I would love to buy them. It isn't a soft pretzel (which is what I was expecting)

Another thing on the list of things to try. Thanks for all the info and links. Very interesting. Gees, some people get in a "twist" about the RIGHT way to do it!

This is a cute idea and Kathleen thanks for bring it to my attention.

I know my construction crews would love these!

Michelle

I know you will try them before I do, Michelle, sore foot and all! I have a whole pile of going to try recipes!

In the heart of pretzel country USA is york countys favorite soft pretzels and pretzel rolls, aka pretzel bread, in business making their sourdough recipe and hand rolling and hearth baking in their merry go round stone hearth oven in the dover valley just outside of york pa. Smitties has now gone online with their new website at http://smittiessoftpretzel.com/ to offer their wonderful doughy treats to everybody across the united states. a YORK consumers choice can now be enjoyed outside of the county, once you eat a smitties your hooked! the flavour is so unique and flavorful, you�ll share the secret with your friends and neighbors, the pretzel was originally invented by italian monks as treats to good children, now everybody can enjoy these twisted treats anyday! bon apetite

Here is a link that might be useful: smitties pretzels online