Bored of pretzels or rather can't get enough of them? Check out this Pretzel bun recipe that fills all the holes pretzels have!
Course Appetizer, Breakfast, Side Dish
Cuisine Dairy free, Sugar free recipe
Prep Time 3 hourshours30 minutesminutes
Cook Time 12 minutesminutes
Total Time 3 hourshours32 minutesminutes
Ingredients
1⅛cupsLukewarm water
4½cupsPlain white flour
3tablespoonsCooking oil
1tablespoonSalt
1tablespoonFresh yeast
2quartsWater
1cupBaking soda
Coarse salt for decoration
Instructions
Knead water, plain white flour, cooking oil, salt and the fresh yeast until it comes together into a uniform somewhat elastic dough.
Cover the dough and place it into a 68°F – 81°F /20°C – 27°C corner to double.
Take the dough, shape it into a ball or log that will allow us to divide it more equally.
Divide the dough into equal parts. Our dough will make 10 pieces of 30 oz / 85g pieces.
Roll each dough into a ball. The dough needs a bit of traction to roll out nicely and quickly. Sprinkle a tiny bit of water onto the work surface and our hands to aid rolling. If its too sticky, the dough won’t roll either, in that case apply thin coat of flour until Goldilocks conditions for dough rollings are met. Check out: How to roll.
Place the pretzel buns onto a prepared tray. A lightly floured plastic tray will do perfect. They may stick to the parchment paper over time.
Cover the pretzel buns with a damp kitchen cloth that will prevent them drying out, then place them into a 68°F – 81°F /20°C – 27°C corner to raise for 30 – 60 minutes. It doesn’t need to double, only raise somewhat. Do account for 30 minutes extra time in the fridge before cooking!
Mix baking soda and water, put the lid on then bring it to boil. Baking soda can be added once the water is boiling but mind to add it incrementally as it can cause the water overflow the pot.
Put the pretzel buns into the fridge 30 minutes before cooking them to aid handling and help prevent the dough cooking through. Reduce heat to simmer or even take the pot off heat (commercial pretzels are treated in 176°F / 80°C water). Place a dough into the water.
After 10 seconds flip the dough.
Wait another 10 seconds and take the dough out.
Keeping the dough too long in the hot water will cook it through and wrinkle its surface too. We don't really want this to happen so keep an eye on timing and temperature.
Place the cooked pretzel buns onto a parchment layered baking sheet. If we prepare authentic Bavarian style pretzel buns, cut a cross on them with a sharp knife. Sprinkle them with coarse salt. This is the time to add other goodies, like sesame or poppy seed too.
Place the pretzel buns into the middle rack of a 375°F/190°C preheated oven then bake until the pretzels inner temperature registers 190°F / 88°C which should happen when the pretzels get those lovely deep golden brown color, about 20 minutes. If we are short on time, baking the pretzels in a 464°F / 240°C oven for about 12 minutes is also an option but keep close eye on them.
Wrinkly overcooked and underbaked buns don't look that good but still edible so don't worry about a thing.