Pretzel Buns

Get ready to elevate your sandwich and burger game with my take on the classic Pretzel Buns recipe. These delicious buns are a game changer and will take your culinary creations to the next level. Imagine sinking your teeth into a beautifully golden-brown, soft bun with a chewy crust, sprinkled with just the right amount of salt or sesame seeds that perfect balance of flavors. The aroma will transport you to a traditional German bakery, where these iconic buns were first crafted. With just a few key ingredients like flour, yeast, and lye, you can create these Pretzel Buns right in your own kitchen. The process is simpler than you think, and the end result is incredibly satisfying. Whether you're craving a simple ham and cheese sandwich or a juicy burger loaded with all your favorite toppings, these Pretzel Buns will take your meal to a whole new level of deliciousness. Stay tuned to discover the secrets behind this recipe and get ready to impress your taste buds.

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Hamburger made with pretzel buns

Pretzel Dough

In a stand mixer fitted with the paddle attachment, mix together all ingredients but the liquid for 30 seconds or so. Add liquid and mix on low until combined – increase mixer speed to medium-high and continue mixing for 4 minutes more. Form dough into a tight ball and place in an oiled container. Cover and let ferment for about 2 hours until double in size.

Shaping

Transfer dough onto a clean surface (do not deflate excessively nor add extra flour). Split dough in two and divide each half into six 2.5 ounces/70g portions. Deflate and turn them into tight rounds. Arrange rounds onto a baking tray, cover and freeze for a couple of hours to firm up. Transfer buns to the refrigerator until the next step. At this juncture, buns can be kept frozen for a week. Let them thaw in the refrigerator for a few hours prior to move to the next step.

Lye Solution

Lye (sodium hydroxide) is an alkaline compound that is strongly corrosive and thus must be handled with precaution. Wear gloves and glasses. Add lye in warm water and whisk. Flatten buns all around the edges to resemble flying saucers. Place them onto a greased baking mat (do not use parchment). Submerge buns for about 8 seconds. Score and top with sesame seeds. Cover with plastic wrap and let proof at 80ºF/27ºC for about 90 mins. *If using baking soda instead of lye, bring water and baking soda to a boil. Dunk 1-2 pretzels into the simmering water for 10 seconds. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking tray.

Baking

Preheat oven to 450ºF/230ºC. Lower temp to 400ºF/200ºC if using a fan oven. Bake pretzel buns for about 12 minutes. Keep an eye on them the first 5 mins of baking.. lower oven temperature if it browns too fast.

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Pretzels recipe.