You want to take your burgers to the next level? Try these Pretzel Buns! I’ve been wanting to make homemade pretzel bread for a long time, and I finally did last week – twice actually! The first time I made a loaf of pretzel bread and the second time I made these buns for burgers. I used this same recipe both times, and it tasted great either way but the buns had more crust (which was a plus in my opinion). If you’ve never made homemade pretzels before you might think it very strange that you would boil the dough (in water and baking soda) and then bake it. Yes, it’s weird but it’s what gives it that delicious “pretzel” crust, so don’t skip it! Give them a try and let me know what you think! Enjoy!

Pretzel Buns

2 tbsp melted butter
1/2 tbsp sugar
1/2 tsp salt
3/4 cup warm water (110-115 degrees F)
1-1/4 tsp active dry yeast
2-1/4 cups bread flour
5 cups water
1/3 cup baking soda
1 egg yolk, beaten with 1 tbsp water (for egg wash)
kosher salt for topping

1. Combine water and yeast and stir until yeast is dissolved. Add sugar and set aside for a couple minutes.
2. In bowl of stand mixer, combine the flour and salt. Add yeast mixture and melted butter and mix with the dough hook attachment on low speed for 4-5 minutes. Dough will be smooth and elastic. Place dough in greased bowl and cover with plastic wrap. Let rise in warm place for about an hour or until doubled in size.
3. Preheat the oven to 450 degrees F and adjust the oven rack to the lower third of the oven. Line a large baking sheet with parchment paper and lightly spray with vegetable oil; set aside. (Alternatively, you can use a silicone liner with no spray.)
4. Turn the dough out onto a slightly oiled work surface or pastry mat. Divide into 5 equal pieces – about 4 ounces each. Shape into buns and place side by side onto the lined baking sheet. Cover lightly with a clean kitchen towel and let rest for 15 minutes.
5. Bring about 5 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
6. Carefully place one bun in the boiling water for 60 seconds, turning once. Use a large slotted spoon or spatula to remove from the water and return to the pan. Repeat with second loaf. Brush the top of each loaf with the egg wash then sprinkle with kosher salt. Use a sharp knife to score a shallow “X” on the top of each bun.
7. Bake in the preheated oven until dark golden brown and the sound of tapping the bun is hollow (approximately 20 minutes.) Allow to cool on a wire rack for at least 10 minutes before slicing and serving.
*adapted from Seeded at the Table

Categories: Breads, Yeast Breads

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