I know that pretzel buns are all the rage. Why wouldn’t they be? They look amazing! All glossy and golden brown.
Hubby had to work on Father’s Day so we celebrated the day after with burgers. As I was texting hubby at work about what he wanted, we both texted pretzel buns at the same time. That happens a lot lol
I didn’t end up baking them on Sunday like I wanted and then Monday was starting to get away from me. That’s always the case since I teach a fitness class in the morning. I figured I was going to have to disappoint him by not making the pretzel buns. Then I started searching online for recipes and HELL YEAH, I found out I had plenty of time to bake them before dinner.
While searching I found a ton of different options. Some must be so dense. I mean a recipe that is supposed to only make two big rolls and has 3 cups of flour in it? NO WAY
Then I found the recipe at My Life as a Mrs and knew I’d found the winner. She had very helpful tips in her directions as well. It made for a little bit of confusion and too much reading while making the buns. I’m going to write the tips she suggested and some I found separately below. They really are important in order to make your pretzel buns come out perfect even on the first try.
* When adding the baking soda to the boiling water, add it slowly. I used a really large pot so I wouldn’t have to worry about overflow but it foams up a lot when you add the soda. Tina learned this the hard way when she made her buns the first time.
* Do not use a good pot for the poaching liquid (ie. water and baking soda). Especially do not use a pot that is non-stick. The solution eats the non-stick from the pan after just a few washings. My BF and I both learned this the hard way.
* Do not overwork the dough when you form it into buns. It won’t rise as much as you may like.
* When I formed the buns I didn’t roll them into a ball. I made a flatter roll and then let it rise the second time. I’m going to try more of a ball shape next time and see if it rises a little more.
* If you want the pretty color contrast on top of the bun you will need to cut the dough pretty deep. I just barely cut into the dough and you can see by the picture that the contrast wasn’t much. However, that’s just visual, it didn’t change the flavor.
Now for some great extra news. I sent a burger and bun with hubby to work and the bun reheated beautifully. He set it in the oven for just a couple of minutes and took it out before it could actually toast. It was still all soft and warm like it first came out of the oven!
Next test is to freeze a couple of them and see how that works out using them later. Hoping they make the cut as we are addicted to them! I’m looking forward to using this recipe to make something for our annual camping trip with friends.
- 1 ½ cup warm water
- 1 package active dry yeast (I used 3 tsp yeast, conversion is actually 2-1/4 tsp)
- 2 teaspoons sugar
- 4-½ cups unbleached all-purpose Flour
- 1-1/2 tsp salt
- 4 Tbsp butter, melted
- ¼ cup baking soda
- 1 whole egg, lightly beaten
- Sea Salt, for sprinkling (I used about 1½ tsp)
- Use your stand mixer with the hook attachment.
- Add ½ cup water, yeast, and sugar to mixer bowl. Stir and let stand 5-10 minutes.
- Add the butter, rest of water, flour, and salt.
- Mix on a medium low setting until well combined. I let it mix for 1-2 minutes, probably more like 2.
- Take ball of dough out and spray bowl with cooking spray. Return dough to bowl, cover with towel and allow to rise in a warm place for 1 hour. It should double in size.
- Punch the dough down and turn it onto a lightly floured clean surface.
- Line 1 large sheet pan with parchment paper and set aside.
- Tear the dough into 8 equal pieces.
- Gently work pieces into a ball. For picture above I worked it into a flatter circle.
- Place the ball on the prepared baking sheet , with at least 2" between
- Cover with towel and let rise in a warm place for 45 minutes. Buns should double in size. I set it in oven to keep it from any drafts.
- After they are done rising, preheat oven to 425°F.
- Bring 2 quarts of water to a low boil in a large pot.
- Remove pot from heat and slowly add the baking soda.
- Place the pot back on stove and lower to a simmer.
- Place 2 of the rolls at a time into the poaching liquid.
- Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
- Remove with a slotted spoon to the sheet pan covered in parchment paper. Repeat with rest of buns. Dough is sticky so get the bun set where you want it on the first try.
- Brush each bun with egg, coating completely.
- Sprinkle each bun with a little bit of sea salt. Remember you are using these for burgers and sandwiches so you don't need much salt.
- Use a sharp knife to cut 2 slashes in top of bun.
- Bake the rolls for 15-20 minutes. I hit perfection at 17 minutes in my old oven.
Yet again, I’m so happy that hubby bought me my professional kitchenaid so many years ago. It still looks and works like new. I never have to worry about bogging it down since it has the upgraded motor.
Have you had pretzel buns yet? Have you tried making them and have a recipe I can take a look at?
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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