Day 9: Pretzel Buns

These are awesome.

Sorry, I had to start with that because I can’t believe how well they turned out. It can be really hard to make pretzels, but the bun shape makes them much easier to poach and all-in-all this was an easy recipe that produced super good pretzel buns.

The reason I love pretzel buns is Whole Foods. The ones from there are always amazing and when I was a teenager my mum and I would go get massive salads and then split one of the awesome buns from there (alright, sometimes we each had our own).

I thought for sure they would be super hard to recreate and have been so pleased with how simple this was. I think this will definitely be a reoccurring recipe in our house from now on.

I also thought this recipe might be a much needed break from all the very sweet treats that I have been posting so far. We needed time to get through all the lovely Sinterklaas treats that my one true love, Ninke (sorry Jürgen), sent to us to celebrate Dutch Christmas, so I thought it was a good time to do a more savoury bake.

These are a really nice, slightly more spruced up bun to add to a holiday meal. Or you can make it the meal itself and turn it into a really yummy burger bun!

Hope you enjoy these as much as I do!

Pretzel Buns

This recipe makes 8 buns at 268 calories a bun.

*This recipe requires 1/2 cup of baking soda, you really need to have this much to get good results and I am making a big note of it as most of the time you might not have that much baking soda in your cupboard.

dsc_0027-1

Ingredients:

  • 1 1/2 cups warm water (not hot, you should be able to put your finger in it)
  • 7g dry active yeast
  • 2 tsp granulated sugar
  • 4 1/2 cups plain flour
  • 2 tsp. course sea salt
  • 56g (4 Tbs) melted butter
  • 2.2 L of water
  • 1/4 cup baking soda (this is a LOT, so make sure you have it)
  • 1 egg (beaten)
  • Course sea salt for the tops

Preparation:

  1. In a stand mixer (or equivalent) with a dough hook, combine the warm water, yeast and sugar, giving it a small mix. Let this sit for 5-10 minutes until foamy.   dsc_0006-1
  2. Add the flour, salt and melted butter and mix until combined. This is a really dry dough so you may want to then take it out of the bowl and knead it by hand for about 5 minutes more. dsc_0007-1
  3. Cover the bowl with a cloth and leave to rise for one hour (it should inflate although it does not need to completely double).
  4. Punch down the dough and divide into 8 equal pieces (each will be around 140g). dsc_0008-1
  5. To shape the buns start forming a round and smooth ball by the side to the bottom centre and pinching it to make a seal on the bottom. Then place the ball on the counter (seam down) and cup your hand over it and roll it around for a minute. Do this for all the buns.
  6. Place the buns well spaced on baking tray, cover with a cloth and let rest in a warm place for about 30 minutes.
  7. Preheat the oven to 220 C.
  8. Place the 2.2L of water in a large pot and heat to a low boil.
  9. Turn the heat off and add in the baking soda very slowly, it will cause the water to boil up and fizz, so DO NOT dump it in all in one go.  dsc_0016
  10. Turn the heat back on to maintain a low simmer.
  11. Doing one or two buns at a time, gently place the buns into the water seam side down and let simmer for 30 seconds. dsc_0017-1
  12. Gently turn the buns over so the seam side is up and let simmer another 30 seconds.
  13. Scoop the buns out of the water using a slotted spoon or something similar.
    • I use our potato masher because it is the perfect shape for this.
  14. Once all buns are done, place them well spaced on a baking tray. Either do not line the tray or line it with a silicone mat. DO NOT USE BAKING PAPER!!!!
    • The problem is the poaching liquid wets the paper and then it adheres to the buns as it bakes, making it pretty much impossible to remove. I made this mistake, it is still edible, but you will be eating paper…
  15. Brush all exposed surfaces of the buns with the beaten egg.
  16. Sprinkle the course salt across the top (I recommend being pretty generous with this, but that might just be me).
  17. Using a sharp straight edged knife, add slashes to the top.
    • I tried several patterns, you can do ‘X’s or single or double lines.  dsc_0020-1
  18. Bake in the oven for 15-18 minutes until the tops have gone a deep brown.
    • A good tip for telling they are done, is that they should sound hollow when you tap on them (especially the bottom).
  19. Let the buns cool and enjoy!

These are a great snack, side or a really good bun to turn into a burger and spice up a holiday meal! We are going to have ours tonight as chicken burgers with melted cheddar!

Hope you enjoy!

Here is an easy to print version:

Pretzel Buns

Ingredients:

  • 1 1/2 cups warm water (not hot, you should be able to put your finger in it)
  • 7g dry active yeast
  • 2 tsp granulated sugar
  • 4 1/2 cups plain flour
  • 2 tsp. course sea salt
  • 56g (4 Tbs) melted butter
  • 2.2 L of water
  • 1/4 cup baking soda (this is a LOT, so make sure you have it)
  • 1 egg (beaten)
  • Course sea salt for the tops

Preparation:

  1. In a stand mixer (or equivalent) with a dough hook, combine the warm water, yeast and sugar, giving it a small mix. Let this sit for 5-10 minutes until foamy.
  2. Add the flour, salt and melted butter and mix until combined. This is a really dry dough so you may want to then take it out of the bowl and knead it by hand for about 5 minutes more.
  3. Cover the bowl with a cloth and leave to rise for one hour (it should inflate although it does not need to completely double).
  4. Punch down the dough and divide into 8 equal pieces (each will be around 140g).
  5. To shape the buns start forming a round and smooth ball by the side to the bottom centre and pinching it to make a seal on the bottom. Then place the ball on the counter (seam down) and cup your hand over it and roll it around for a minute. Do this for all the buns.
  6. Place the buns well spaced on baking tray, cover with a cloth and let rest in a warm place for about 30 minutes.
  7. Preheat the oven to 220 C.
  8. Place the 2.2L of water in a large pot and heat to a low boil.
  9. Turn the heat off and add in the baking soda very slowly, it will cause the water to boil up and fizz, so DO NOT dump it in all in one go.
  10. Turn the heat back on to maintain a low simmer.
  11. Doing two buns at a time, gently place the buns into the water seam side down and let simmer for 30 seconds.
  12. Gently turn the buns over so the seam side is up and let simmer another 30 seconds.
  13. Scoop the buns out of the water using a slotted spoon or something similar.
    • I use our potato masher because it is the perfect shape for this.
  14. Once all buns are done, place them well spaced on a baking tray. Either do not line the tray or line it with a silicone mat. DO NOT USE BAKING PAPER!!!!
    • The problem is the poaching liquid wets the paper and then it adheres to the buns as it bakes, making it pretty much impossible to remove. I made this mistake, it is still edible, but you will be eating paper…
  15. Brush all exposed surfaces of the buns with the beaten egg.
  16. Sprinkle the course salt across the top (I recommend being pretty generous with this, but that might just be me).
  17. Using a sharp straight edged knife, add slashes to the top.
    • I tried several patterns, you can do ‘X’s or single or double lines.
  18. Bake in the oven for 15-18 minutes until the tops have gone a deep brown.
    • A good tip for telling they are done, is that they should sound hollow when you tap on them (especially the bottom).
  19. Let the buns cool and enjoy!
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