Pretzel Bun Recipe
By: Fork & Stave
I’ve been looking for a good recipe for a pretzel bun that I could use when I’m making hamburgers or grilled chicken sandwiches. It took some research along with several test batches, but I’ve put together a really easy recipe.
- 1 Package active dry yeast (easy to find in the baking aisle)
- 1 ½ Cup warm water (I used the hottest tap water setting)
- 2 Teaspoons white sugar
- 1 Teaspoon light brown sugar
- 4.5 Cups unbleached all-purpose flour
- 2 Teaspoons Kosher salt
- 4 Tablespoons unsalted butter, melted
- 0.25 Cups baking soda
- 1 Egg, beaten
- Large grain/crystal salt, for topping the pretzel bread
In a standard bowl or mixer bowl, combine the yeast with the hot water and the sugar. Stir the mixture lightly and let it rest for 10 minutes.
To the yeast/sugar/water mixture, add your flour, melted butter, and salt. If you’re using a stand mixer, you’ll want to use the dough hook attachment for this step and add the flour slowly as it’s combined. If you’re doing this manually, continue to stir your mixing bowl and combine the flour until the dough is completely mixed. With either method, you’ll notice that the dough begins to pull away from the sides of the mixing bowl as it is stirred, when it’s fully mixed. Once mixed, cover with plastic wrap or a moist towel and let the dough proof for one hour at room temp. After it proofs for an hour, the dough can be put in the refrigerator for up to 4 hours, with little effect. This is helpful, if you’re trying to make it ahead of a party.
Punch down your dough and dump it out onto a lightly floured surface. Flatten out the dough so that it can be portioned. Divide the dough into 10 equal pieces. For larger buns, you can break it up into 8 equal pieces.
Take your pieces of dough and form them into a flat, round shape using your palm. Taking the sides of the round dough, push your thumbs into the center and bring the sides down and pinch them together in a circle, until it is completely sealed. Form the final roll using your palm and place it, pinched side down, on a baking sheet. After you finish forming the rolls, cover the baking sheet with a dish towel and let them rest for 30 minutes at room temperature.
Preheat your oven to 425°F with the baking rack set into the middle position. While you’re waiting for the oven to heat up, bring 8 cups of water to a boil. When a rolling boil is achieved, remove the pot from the stove and SLOWLY add the baking soda to the boiling water. Place the pot back over the burner and lower the heat to a simmer.
Place the rolls, two at a time, into the poaching liquid. Poach each roll for 30 seconds a side and remove them with a slotted spoon, allowing the excess liquid to drain. Place the poached roll, pinched side down, on an elevated tray or, if you don’t have one, back onto a greased baking sheet.
With a sharp knife, cut an “X” into the top of the buns. Take your beaten egg and brush the top and bottom of each roll on the greased baking sheet. Sprinkle the tops of the buns with your pretzel large grain salt.
Place the buns in the preheated oven for 15 to 20 minutes, until brown all over. Let rest for 10 minutes, slice, and serve.