Soft Pretzel Buns Recipe: The Perfect Homemade Delight
If you’re craving a warm, soft pretzel bun with a golden, crisp exterior and fluffy interior, look no further! These homemade pretzel buns are perfect for sandwiches, burgers, or just as a delicious snack on their own. This recipe will guide you step-by-step on how to create this delightful treat from scratch, using simple ingredients and a bit of patience to achieve the perfect result.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 185g |
| Baking Soda | 30g |
| Fine Salt | 5g |
| Dry Active Yeast | 2g |
| Butter | 15g |
| All-purpose Flour | 340g |
| Egg | 1 |
Nutritional Information (per bun):
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | ~6g |
| Carbohydrates | ~35g |
| Fat | ~6g |
| Fiber | ~2g |
Instructions:
-
Prepare the Dough:
Begin by sifting the flour into the bowl of a stand mixer fitted with a dough hook. Add the dry yeast to the flour and mix them together. -
-
Incorporate Water:
Slowly pour the room-temperature water into the flour and yeast mixture while mixing at a low speed. Once the water is fully incorporated, continue mixing for about one minute to allow the dough to start coming together. -
Add Salt:
Once the dough has started to form, add the fine salt. Increase the mixer speed from low to medium and continue kneading the dough for 7-8 minutes. The dough should be smooth, elastic, and slightly tacky, but not sticky. -
Rest and Shape the Dough:
Transfer the dough to a clean, lightly floured surface and shape it into a log. Using a dough scraper or knife, divide the log into 8 equal pieces, each weighing about 65 grams. -
Shape the Buns:
Take each piece of dough and fold the edges towards the center to form a ball. Pinch the seams together securely. Place each shaped bun on a baking sheet lined with parchment paper, ensuring that the smooth side is facing up. -
Second Rise:
Cover the buns with a clean kitchen towel and place them in an off oven with the light turned on. Allow the dough to rise for approximately 2 hours, or until the buns have doubled in size. -
Prepare for Boiling:
Once the buns have risen, bring a large pot of water to a boil. Reduce the heat to low and slowly add the baking soda to the water, stirring to dissolve. This step will give your pretzel buns their characteristic chewy crust. -
Boil the Buns:
Gently lower each bun into the boiling water, one at a time. Allow them to boil for 30 seconds each, which will help create that unique, chewy texture. Using a slotted spoon, carefully remove the buns from the water and place them back on the parchment-lined baking sheet. -
Score and Brush:
Using a sharp knife, make a deep cross on the top of each bun. This not only adds to the traditional pretzel look but also helps the buns cook evenly. Brush the top of each bun with the beaten egg to give them a shiny, golden finish once baked. -
Bake:
Preheat your oven to 200°C (392°F) and bake the buns for 18-20 minutes or until they are golden brown and sound hollow when tapped on the bottom. -
Cool and Serve:
Once baked, allow the pretzel buns to cool on a wire rack. They are now ready to be enjoyed! You can serve them as is, or use them to create your favorite sandwiches or burgers.
Enjoy these soft, homemade pretzel buns as the perfect addition to your meal, whether it’s for a casual weeknight dinner or a special gathering. Their chewy texture and beautiful golden color will impress everyone who tries them!
Tips for Success:
- Flour: Make sure to measure your flour correctly for the best texture in your buns. Too much flour can make them dry.
- Resting Time: Allowing the dough to rest and rise is key to achieving soft, fluffy buns. Don’t rush this step.
- Boiling: Be gentle when placing the buns in the water to avoid any deformation. The baking soda bath is what gives these buns their signature pretzel-like texture.
Now you have a recipe that brings together all the charm of classic pretzels with the softness and versatility of a bun. Perfect for any occasion!
