Giant Maple Pecan Pretzel Sticky Bun
This Giant Maple Pecan Pretzel Sticky Bun is soft, fluffy, and swirled with a gooey cinnamon filling. It’s brushed with a baking soda bath for that classic pretzel crust and golden color, then baked on top of a sticky maple pecan mixture that caramelizes as it bakes. Once inverted, it’s topped with a sprinkle of flaky sea salt and served warm for the ultimate sweet-and-salty brunch showstopper.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Milk of choice
Instant or active dry yeast
Egg
Salted butter
Granulated sugar
Bread flour
Salt
Chopped pecans
Brown sugar
Maple syrup
Cinnamon
Boiling water
Baking soda
Flaky sea salt, for garnishing
Why You’ll Love a Giant Maple Pecan Pretzel Sticky Bun:
Soft and Fluffy Dough: The interior is pillowy and tender, delivering a melt-in-your-mouth texture with every warm bite.
Warming Cinnamon Filling: Each swirl is packed with cozy cinnamon-sugar flavor that complements the maple and pecans perfectly.
Sticky Maple Pecan Topping: Gooey, caramelized maple and buttery pecans coat the top after baking for an indulgent, sticky finish.
Signature Pretzel Crust: The baking soda bath gives the crust that golden, chewy pretzel flavor and look—totally unique for a sticky bun.
Sweet and Salty Balance: A final sprinkle of flaky sea salt enhances the sweetness and adds an irresistible savory contrast.
Showstopping Presentation: Baked as one giant swirl, it’s a total centerpiece dessert that’s made for sharing.
Served Warm and Gooey: Fresh from the oven, it’s sticky, sweet, salty, and buttery—everything a perfect sticky bun should be.
Creative Twist on a Classic: It’s a mashup of sticky buns and soft pretzels—two comforting favorites in one incredible treat.
Tips for Making a Giant Maple Pecan Pretzel Sticky Bun:
Use Bread Flour for Structure: Bread flour helps give the sticky bun dough extra strength and chew, perfect for holding the pretzel shape and layers.
Let the Dough Rise Until Puffy: Make sure your dough is soft and doubled before shaping—this helps ensure a light, fluffy texture.
Brush with Baking Soda Solution: Don’t skip the baking soda bath before baking—it’s what gives the sticky bun that classic pretzel taste and deep golden crust.
Tightly Roll the Cinnamon Filling: Roll the dough up snugly to get defined swirls and even cinnamon-sugar distribution in every bite.
Use Softened Butter in the Filling: This makes spreading easier and helps the cinnamon sugar melt into the dough while baking.
Make the Maple Pecan Topping First: Spread it in the bottom of your pan so it caramelizes as the bun bakes and becomes the sticky topping when inverted.
Invert While Warm: Flip the bun out of the pan shortly after baking to avoid sticking and to let the maple pecan topping coat the top.
Sprinkle with Flaky Salt Before Serving: That final touch of sea salt enhances the sweetness and gives it that signature pretzel finish.
Serve Fresh and Warm: For the best gooey texture and flavor, enjoy this giant sticky bun while it’s still warm from the oven.
How to Store a Giant Maple Pecan Pretzel Sticky Bun:
Store at Room Temperature: If you plan to eat it within 1–2 days, wrap the sticky bun tightly in foil or place it in an airtight container and store at room temperature.
Refrigerate for Longer Storage: For 3–4 days of freshness, refrigerate the bun in an airtight container. Warm slices in the microwave or oven before serving to bring back the gooey texture.
Freeze for Future Enjoyment: Slice the bun into portions and wrap each tightly in plastic wrap and foil, or store in freezer-safe bags. Freeze for up to 2 months.
Reheat Before Serving: To reheat, warm slices in a 300°F (150°C) oven for about 10 minutes or microwave for 15–30 seconds until soft and gooey again.
Avoid Topping Separation: If freezing, let the sticky topping cool completely first so it doesn’t slide off. Reheat gently to keep the maple pecan topping intact.
FAQs:
Q: What makes this sticky bun have a pretzel flavor?
A: The dough is brushed with a boiling water and baking soda mixture before baking, just like traditional pretzels. This creates that signature deep golden crust and classic pretzel taste.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before assembling and baking. Alternatively, you can assemble the giant sticky bun in the pan and place covered in the fridge overnight. Remove and allow to proof about 1 hour before baking the next day.
Q: How do I know when the sticky bun is fully baked?
A: The top should be deeply golden and feel firm to the touch. An instant-read thermometer inserted in the center should read around 190°F (88°C).
Q: Can I use store-bought dough instead?
A: For best results, homemade dough is recommended, but a high-quality store-bought dough (like brioche or pretzel dough) can work in a pinch.
Q: Is it okay to skip the boiling water + baking soda step?
A: That step gives the bun its classic pretzel taste and golden crust. Skipping it will result in a softer, more traditional sticky bun rather than a pretzel-style one.
Q: How should I serve this giant sticky bun?
A: It’s best served warm, inverted so the gooey maple pecan topping is on top, and finished with a sprinkle of flaky sea salt. Add a scoop of vanilla ice cream for an extra indulgent treat!
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this giant maple pecan pretzel sticky bun. Happy baking!
