Monday, September 9, 2013

Pretzel Buns

I love pretzels. Soft Pretzels anyway... They're one of the things I use the most flour towards on a regular basis. I recently pinned a Pretzel Hamburger Bun recipe and thought that it was time to give it a try. We were just about to take off for the long weekend and do some camping (with our home ground Sirloin burgers), so I needed a bun to complete that. These are the best pretzel buns I've ever had and I honestly don't think I would even give another recipe a chance at this point. I suppose the only thing I would change is that it made a double recipe.

And so I pass it on. This recipe makes about 8 large buns.

Homemade Pretzel Buns
(Adapted from Juanita's Cocina)


For the Pretzel Dough

4 1/2 cups all purpose flour
Pinch Kosher salt
1 1/2 cups warm water (100ºF)
1 Tbs. sugar (brown or white, I used brown Sugar)
1 3/4 tsp. active dry yeast
4 Tbs. unsalted butter, melted and cooled slightly

For Boiling the Buns

8 cups water
1/2 cup (ish) baking soda
1 large egg, whisked with a dash of water
Kosher salt for sprinkling


Add the water, sugar, and yeast to a measuring cup or bowl and stir slightly. Allow the yeast to bloom, or for bubbles to form in the cup. This should take about 5-10 minutes.

Add the flour, salt, yeast mixture, and melted butter to the bowl of a stand mixer fitted with a dough hook. Mix ingredients together on low speed until a rough ball begins to form. Continue to knead on low speed for another 5 minutes, or until the dough ball turns smooth and pulls away from the walls of the bowl. Transfer the dough to a large lightly oiled bowl. Cover and allow the dough to rest for 45 minutes to an hour, or until the dough has doubled in size. If its a hot summer day, you'll have no problem in your kitchen (unless you have AC, and I'm jealous), otherwise you can quickly preheat an oven to 200º and turn it off right after. Place a damp towel over your bowl and put in the oven to rise. Without a damp towel, it will probably get a crusty skin of sorts.

Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside.

Punch down the dough and divide the dough into 8-12 equal portions (8 for large buns, 12 for more dinner roll sized buns). Roll each portion of dough between the palm of your hand and the counter/hard surface to form a ball. Place the rolls on the baking sheet and allow them to rest for approximately 20 minutes, or until they have risen again.

Meanwhile, bring the water and baking soda to a low boil in a large pot, I used a braiser as it gives me a large surface, I can do about 4 buns at a time. Then, turn the heat down so that no bubbles are breaking the surface. (bubbles will cause “divets” in your bun’s surface) Drop 1-4 buns (comfortable fit) at a time into the hot water, leaving them for 30 seconds on one side, before flipping them over and leaving them for another 30 seconds. Using a slotted spoon, remove and drain each bun, returning it to the baking sheet.

Brush the egg wash lightly on all of the pretzel buns. Immediately sprinkle the top of the buns with a bit of Kosher salt. Cut two small, shallow slits in the top of each of the buns. I did an "=" pattern, an "X" is also common.

Once all pretzel buns have been salted, bake them in the oven for approximately 13-15 minutes, or until they turn a deep golden brown colour.

Cool on a rack until they won't steam up a container! Unless you're going to eat them right away, I wouldn't blame you.

I generally notice with pretzels and the buns that if left in a container or plastic bag when too warm or humid that the tops will wrinkle and envelop the salt on them. This isn't pretty looking, but they'll still taste great I promises. Although they also may be a bit sticky.

Here they are in all their glory as Sirloin burger buns on our Glacier Falls Camping Trip

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