Soft Cranberry Pretzel Buns with Wheat Germ & White Creamed Honey
Growing up, one of my favorite treats we’d grab at the airport or the mall during holiday shopping was Auntie Anne’s pretzel bites. They were always salty, chewy, doughy, and perfectly golden brown—completely irresistible in their own way.
So this year, I wanted to take all those classic pretzel qualities and bundle them into something a little healthier, a little more savory, with a touch of sweetness… and then mix in that iconic cranberry bread flavor that always steals the show during the holidays.
Food really does make the season special. It builds those unforgettable memories we savor for years—so I hope these mouth-watering wheat germ and cranberry baked pretzel buns hit the spot for you too!
Because honestly, is there anything better than fresh-baked bread, rolls, and buns? Especially during the holidays, when it’s cold outside and all we want is something cozy to pair with warm, comforting soups, salads, or festive dinners.
But being realistic —we all want something that tastes indulgent while still giving us a few added health perks that make every doughy bite worth it.
That’s where these pretzel buns shine. They’re naturally sweetened with white creamed honey (no refined sugar), packed with plant and fruit fiber from lower-sugar dried cranberries and wheat germ, and made with heart-healthy extra virgin olive oil. All those ingredients come together to make a smarter, feel-good holiday pretzel bun.
And trust me—they’re so tasty you’ll be tempted to eat a couple yourself! But don’t forget to share these unforgettable pretzel bites with your loved ones during the holidays… and honestly, any time of year. They’re a show-stopper whether you serve them plain, make them into sandwiches, or pair them with your favorite meal.
Happy, Healthy Notes About These Cranberry Pretzel Buns
• Heart-Healthy Olive Oil
Extra virgin olive oil is packed with monounsaturated fats that help reduce bad cholesterol and lower your risk of chronic heart disease—without clogging your arteries the way some oils and butters do. It’s also loaded with antioxidants that support your immune system, help healthy gut bacteria thrive, and even reduce the clumping of harmful proteins in the brain linked to dementia and Alzheimer’s. Plus, it brings a rich, buttery flavor without actually needing butter. You’re welcome!
• Two Types of Plant Fiber (Soluble + Insoluble)
These buns get their fiber from wheat germ and lower-sugar dried cranberries. Soluble fiber slows digestion, balances blood sugar, keeps you full longer, and supports healthy gut bacteria. Insoluble fiber adds bulk and keeps everything moving smoothly. Together they help keep your digestion and metabolism happy. Eat smart—feel good.
• Natural Sugar Your Body Can Actually Use
Instead of refined sugar, these buns are sweetened with white creamed honey (regular honey works too). Because honey is minimally processed, it keeps its vitamins, minerals, and antioxidants—things refined sugar completely lacks. Honey also has a lower glycemic index, meaning fewer sugar spikes and crashes. When used in moderation and paired with fiber, honey is a much smarter choice to add sweetness and provide you will energy the right way.
How to Make the Best Cranberry Pretzel Buns
Creamed honey gives you all the classic nutrients of regular honey but with a creamier, luscious texture. It dissolves beautifully into warm water when activating your yeast and adds a subtle creamy note and lighter color that makes the wheat germ and cranberries pop in the dough.
My secret ingredient! It adds golden flecks, boosts digestion, and helps your body metabolize both simple and complex carbs so you get steady energy (perfect for powering through holiday to-dos). It tastes great and makes each bite feel nourishing.
• Dried Cranberries (50% Less Sugar)
Lower-sugar dried cranberries bring the perfect balance of tart and sweet without making each bite overly sugary. They taste better and work better for your body thanks to an improved balance of sugar and fiber.
• Sea Salt
Sea salt gives you bold flavor without needing as much sodium overall—your heart will thank you later!
Less processed = more nutrients, antioxidants, and flavor. It gives the dough a golden color and binds everything together in a heart-healthy way.
How to Enjoy These Cranberry Pretzel Buns
• Feeling sweet?
Drizzle a yogurt glaze over them for a lighter holiday “sweet roll”–style breakfast or brunch treat.
• Want something handheld?
Use them for holiday turkey sandwiches with cranberry sauce, lettuce, avocado—anything you love.
• Craving something cozy?
Serve them alongside creamy soups, squash or sweet potato soups, or even gravies.
• Need a snack?
They’re delicious all on their own—soft, chewy, flavorful, and perfectly satisfying.
Ingredients:
Warm water
White creamed honey
Instant yeast
All-purpose flour
Wheat germ
Sea salt
Extra virgin olive oil
Dried cranberries (Craisin-style, 50% less sugar)
For the poaching water: hot water + baking soda
How to Make These Soft, Doughy Cranberry Pretzel Buns (Step-by-Step)
Note: Before you start, lightly grease a large bowl with a little olive oil. This is where your dough will rise later, so just set it aside for now.
1. Begin by Making the Pretzel Dough
In a small bowl, stir together the warm water, white creamed honey, and instant yeast. This mixture should sit for about 5 minutes. You’ll know it’s ready when it looks foamy on top — that’s how you know the yeast has activated and ready to turn your ingredients into a soft dough.
2. Combine the Dry Ingredients
In the bowl of a stand mixer fitted with the dough hook, add your flour, wheat germ, and sea salt. Give the mixture a quick stir with a large spoon so everything is evenly combined. Then make a little well or dip in the center — this is where the liquid ingredients will go and be poured into.
3. Add the Wet Ingredients and Mix
Pour the yeast mixture and olive oil into the well you made. Turn your mixer on to medium-low speed and let it work the dough for about 5 minutes.
After 2 minutes of mixing, sprinkle in the dried cranberries so they work their way evenly throughout the dough.
Let the mixer continue kneading for the remaining 3 minutes.
Your dough should start to gather around the dough hook. If it looks a little dry or crumbly, add a tablespoon of water to create the soft dough.
4. Knead and Let the Dough Rise
Turn the dough out onto a clean surface and give it a quick knead by hand, shaping it into a smooth ball. Place it into your greased bowl and turn it over once so the entire ball is lightly coated with the olive oil.
Cover the bowl with plastic wrap and place it somewhere warm for about 70 minutes. The dough should double in size. If your oven has a proof setting (around 100°F), that’s a perfect place to let it rise.
5. Get Your Oven and Poaching Water Ready
Once the dough has about 10 minutes left in its rise time, preheat your oven to 450°F. Line a baking sheet with parchment paper.
At the same time, prepare your poaching water:
In a medium pot, combine 8 cups of hot water with 2 tablespoons of baking soda. Whisk until the baking soda dissolves, then bring the mixture to a boil over medium-high heat. This step is what gives pretzels that classic chewy texture and deep color exterior.
6. Shape the Pretzel Buns
When the dough has finished rising, turn it out onto a clean surface. Divide it into 8 equal pieces — you can eyeball this or use a kitchen scale if you want perfectly even buns.
Take each piece and roll it into a long rope. Then coil the rope into a tight swirl, kind of like shaping a cinnamon roll. Pinch the loose end of the rope so through sticks together, then place the shaped dough onto your lined baking sheet. Shape all 8 pieces the same way.
7. Poach the Pretzel Buns
When your baking soda water is boiling, gently drop in two pieces of dough at a time. Let them boil for 30 seconds — this is quick, but it’s an essential part of creating a traditional pretzel chewy exterior and soft interior texture.
Use a slotted spoon to remove each piece after the 30 second boil and return it to your baking sheet. Repeat until all pretzels are poached.
8. Bake to Golden Goodness
Slide the baking tray of poached buns into your preheated 450°F oven. Bake for 11–13 minutes, or until the buns are beautifully golden brown and your kitchen smells like a fresh bakery.
9. Cool Slightly and Enjoy!
Let the pretzel buns cool for a moment before digging in. They are absolutely amazing fresh from the oven — warm, soft, slightly chewy, and the cranberries give them the perfect burst of sweetness.
10. How to Freeze and Reheat
If you want to save some for later, which I love to do too, let them cool completely and place them in a freezer-safe zip-top bag. They’ll keep for up to 3 months (although they never last that long in my house — that’s how good they are!).
When you’re ready to enjoy one, wrap a frozen bun in a paper towel and microwave for about 15–20 seconds, or until warmed through. Then enjoy!
