- 1 cup water
- 2 tsp yeast
- 2 1/2 cups flour
- 2 tbsp olive oil
- 2 tbsp brown sugar
These days it seems I see comercials for pretzel buns available everywhere (available in the states that is). Since I rarely ever go to the states…and it would be quite a commute just for bread, I thought it might be easier just to try making them myself.
I began by using a jumbo pretzel recipe I saw a chef do once as my starting point. Through trial and error I played around with the recipe until I got it to work for a lovely pretzel bun. They are the perfect size for a breakfast sandwich or for a sweeter burger bun. Soft, sweet and chewy they are quite addictive.
- Stir the water and yeast together to dillute
- In a large bowl mix together the flour,brown sugar, and oil.
- Add the yeast mixture to the blended flour.
- Knead until well combined (in my kitchenaid it takes about 5 minutes)
- Let rise in a greased bowl for 1 hour, covered with a towel.
- Seperate the dough into six portions for an average bun or four for extra large buns
- Shape into a flat burger bun (they will rise in the oven), let sit covered for ten minutes
- Prep a pot with 900ml of water, bring to a boil
- Once the ten minutes is up add 2 tbsp baking soda to the water, lower heat to a high simmer, not a rolling boil
- Gently place the buns into the simmering water and cook no more than 10 seconds a side.
- Set on a clean dry dish towel or paper towels while you finish cooking them all in the water (I place the nicest side facing up..usually the same side as when it was rising)
- Cut a crosshatch pattern into the top of each bun
- Sprinkle with sesame and/or salt
- Set on a parchement lined baking sheet leaving a gap between each bun for rising
- Cook in the middle of the oven for 8 minutes at 450F or until nicely browned
- Transfer the buns to a cooling rack
The most important thing to keep in mind is to use the right ratio of baking soda to water. For every 300ml of water I use 10ml of baking soda. I find if you add any more than that, you will taste it in the bread, any less and your bread won’t get golden brown. Whatever pot you use for this mixture, it should come up a few inches from the bottom so that your bread doesn’t touch the bottom of the pot.