Bored of pretzels or rather can’t get enough of them? Check out this Pretzel bun recipe that fills all the holes pretzels have!
Apparently, there is no such thing as too many pretzels, especially for those who once got hooked on that slightly bitter, soapy flavor that the alkaline bath provides to these simply, yet tasty breads.
Many of us first met and probably carried on for years enjoying shop bought pretzels in some form or the other before encountering a homemade one, let alone thinking about making one. It’s because pretzels, however easy, but a bit more complicated to make at home, as many home bakers are comfortable with.
Industrially each pretzel goes through a 180°F / 80°C lye before they are baked which precooks its upper layer and provides that special flavor that we are so fond of.
Unfortunately, lye or more precisely caustic soda, aka sodium hydroxide is highly reactive, hence abrasive substance. It requires some safety equipment such as gloves and goggles while working with it, so not everybody is happy to use it, especially when there are kids running around.
It’s not a coincidence that we can’t get food grade lye at every corner but luckily, we don’t really have to.
Sure, if we’ve just got back from the Octoberfest and try to keep the vibes alive by crawling around with oversized beer jugs, demanding Bavarian pretzels, baking soda may not cut it but for the rest of us, it will be just fine.
Some like to “bake” the baking soda at 350°F / 180°C to evaporate ⅔ of its starting weight, creating a stronger substance. But why go through all the hassle when we can just use more baking soda in the cooking water. 😀
Pretzel buns are similar to traditional pretzels with the only difference being in their shape. While pretzels are rolled out to elongated ropes and knot into that eternally recognized pretzel shape, buns are left into rolls without much hassle or care.
Sure, rolling a bun is a skill in itself but if we haven’t learned on the lore of bun making, we can get away with sloppily made buns too, without evoking much spite in anyone.
Cooking pretzel buns is a bit more forgiving than pretzels, as the buns can tolerate heat better than their fairly thin cousin. It doesn’t mean that we can’t overcook pretzel buns or the skin won’t wrinkle, but we have a couple of extra seconds to handle the dough without ruining it completely.
The different shape not only influences preparation but it also determines what pretzels will be used for. We can make them into cones for ice cream, sprinkles, pretzel salads or simple sticks or as any bread produce, sandwiches.
Pretzel buns, just like any other bread like product, can and are filled with various ingredients like ham, eggs, mayo, mustard, cheese, or selected vegetables and can be made into sandwiches. If we don’t like more holes in our bread than it supposed to have then we may better bet on the pretzel buns instead.
Ingredients
- 1⅛ cups / 260g Lukewarm water
- 4½ cups / 550g Plain white flour
- 3 tablespoons / 40g Cooking oil
- 1 tablespoon / 15g Salt
- 1 tablespoon / 5g Fresh yeast
- 2 quarts / 2000g Water
- 1 cup / 120g Baking soda
- Coarse salt for decoration
How to make Pretzel bun
- 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.
Enjoy!
Pretzel Bun Recipe
Ingredients
- 1⅛ cups Lukewarm water
- 4½ cups Plain white flour
- 3 tablespoons Cooking oil
- 1 tablespoon Salt
- 1 tablespoon Fresh yeast
- 2 quarts Water
- 1 cup Baking 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.
Notes
Nutrition
Pin now, Enjoy later!
