Pretzel buns

Name: Pretzel buns
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8
Ingredients: Water 0.8 cup; Baking soda 6 tsp; Fine salt 0.8 tsp; Brewer's yeast 0.1 oz; Butter at room temperature 1 tbsp; Type 00 flour 2 ¾ cups; Eggs 1

it br es fr de

177

Calories per serving

Vegetarian

Energy Kcal 177
Carbohydrates g 33.2
of which sugars g 0.7
Protein g 5.6
Fats g 2.5
of which saturated fat g 1.2
Fiber g 1.1
Cholesterol mg 30
Sodium mg 503

Difficulty: Easy
Prep time: 20 min
Cook time: 18 min
Makes: 8 pieces
Cost: Very low
Note + 2 hours of dough rising

PRESENTATION

Pretzel buns are, well, something special. They can turn an ordinary sandwich or burger into something really, really awesome. You know, instead of a plain roll, you get that shiny, almost golden top with this rich caramel color. Seriously stands out, right? Now, here's the thing: the secret behind these soft pretzel rolls comes from good old European baking—rooted in ancient Germanic traditions like the laugenbröt. Really ancient stuff, baked in monasteries and taken on pilgrim journeys.

Now, people often go on about fancy sauces or stacked toppings. But let's be honest, a great burger needs a great bun to hold it all together. That's where pretzel buns totally shine. They are tender inside—really nice and fluffy—with that chewy edge and a crispy crust. Super satisfying snap, every bite. Across Europe, folks have their own spins on homemade pretzel buns—sometimes Laugenbrötchen or lye rolls. Pretty much all share that same vibe: simple yet packed with history.

Imagine tossing these in a bread basket for a special dinner. And look, building a burger with a Nordic twist suddenly makes the whole meal exciting. There's something sweet about their flavor, perfectly balanced by a salty finish. Totally complements anything you stack inside. And you know, those who appreciate good food? They'll tell you switching to pretzel sandwich buns can change everything, especially with that soft center and crisp shell.

Even for a snack, tearing into a pretzel burger bun with its shiny crust and slightly tangy taste makes regular bread seem kinda dull. Whether it's for a full-on burger or impressing at your next gathering, these buns bring a bit of old European baking magic right to your table. Plus, their beautiful presentation can elevate any meal from ordinary to different. Really, a must-try for anyone wanting to add a touch of authenticity and flavor to their culinary creations. And the sauce? Just perfect.

INGREDIENTS

177

Calories per serving

Ingredients for 8 buns: Water 0.8 cup (185 g); Baking soda 6 tsp (30 g); Fine salt 0.8 tsp (5 g); Brewer's yeast 0.1 oz (2 g); Butter 1 tbsp (15 g) - at room temperature; Type 00 flour 2 ¾ cups (340 g)

for brushing: Eggs 1

Preparation

How to prepare Pretzel buns

To prepare the pretzel buns, start by sifting the flour into a stand mixer equipped with a dough hook. Add the yeast 1 and butter at room temperature 2. Start working the dough, turning the hook on at low speed, and gradually add the water at room temperature 3.

Once the water is incorporated, let the hook work for another minute, so that the dough comes together; then add the salt 4. Increase the speed (from low to medium) and continue kneading for 7-8 minutes. After this time, the dough should be well kneaded 5. Transfer it to the work surface and use your hands to form a log 6.

Use a dough scraper to divide the log into 8 pieces of 2.3 oz each 7. Give each piece reinforcing folds by gathering the side edges towards the center 8 and then doing the same with the top and bottom edges 9.

Seal carefully, forming a ball, and place it on a sheet lined with parchment paper, keeping the smooth side up 10. Continue this way with all the other balls, then cover with a clean cloth and let your buns rise in the oven turned off with the light on for about 2 hours, or until doubled in volume. Once risen, bring a pot of water to a boil. Lower the heat and gradually add the baking soda to the pot 11. Dip your buns one at a time 12.

and let them boil for 30 seconds 13, turning them on both sides. Drain them with a slotted spoon and place them gently on the baking sheet lined with parchment paper where you intend to bake them 14. With a sharp knife, make a deep cross cut on the surface of the buns 15.

Brush your pretzel buns with beaten egg 16 and bake them in a preheated static oven at 428°F for 18 minutes 17. Let your pretzel buns cool before enjoying them, either on their own or filled as your imagination suggests 18.

Storage

You can store the pretzel buns in a paper bag for 1-2 days. You can also freeze them raw, before dipping them in water and baking soda.

Tip

These pretzel buns are the perfect size for mini burgers and small sandwiches, but if you prefer a nice bun for maxi burgers, just use 3.5 oz of dough for each bun. With these doses, you will get 5.

Another tip: if for you pretzel means not only brown crust and soft white heart, but also tasty salt grains on the surface... just sprinkle your pretzel buns with fleur de sel just before baking them!

For the translation of some texts, artificial intelligence tools may have been used.

Pretzel buns

PRESENTATION

INGREDIENTS

How to prepare Pretzel buns

Storage

Tip

RELATED RECIPES