Wednesday, March 30, 2011

Pretzel Buns

Pretzel Buns!!

This post is in continuation to the Basil-Avocado Spread. It may be no big surprise that my newest inspired recipe is indeed a sandwich! The spread & pretzel buns are just two pieces to this quite complicated puzzle. I’m pretty sure that once I finally post the end result, few will venture out to make it. Who else has time to spend 5 hours in the kitchen cooking, besides me?

If you don’t have time to make these delish buns for my sandwich, at least break this recipe out when you’re in an savory mood for some pretzel buns. These pretzels do not even compare to the crap they sell at the movies. Believe me. I have fallen victim to purchasing one in the past & immediately regretted it. Munch on these little bad boys next time you pop in a movie & you’ll be in pretzel heaven. Dip them in a little honey-mustard, nacho cheese, or even sprinkle with cinnamon-sugar & you’ll be good to go. XOXO....little j Y

Pretzel Buns
Recipe from: STRESSCAKE
*Makes 10-15 depending on size

1 ½ cups warm water {110-115 degrees F—use a thermometer!}
1 packet of Active Dry Yeast
2 tsp sugar
4 ½ cups all-purpose flour
2 tsp kosher salt
4 Tbsp unsalted butter, melted

Poaching H20:
2 quarts water {8 cups}
¼  cup baking soda

1 egg, lightly beaten
kosher or pretzel salt

To make the dough, combine warm water & yeast packet in mixer bowl. Let rest for 5 minutes. Add sugar, flour, salt and melted butter and mix {using the dough hook} until thoroughly combined. The consistency should be more smooth than sticky. Cover mixing bowl with a towel & let the dough rise in a warm place {like the oven} for 1 hour.

After an hour, the dough should have doubled in size. Punch it down and turn it out onto a floured surface. Cut dough into size/shape of your preference. Keep in mind that the final result will be larger. To shape the dough into a bun-like form, stretch the dough into a round ball by pulling the sides to the bottom and seal it by pinching the dough together. You’ll want the base of your bun to be just as smooth as the top. To get a visual on how this is done, check out the tips on how to shape dough to perfection at Fine Cooking. Arrange dough balls 1 inch apart on baking sheets lined with parchment paper or baking mats. Cover lightly with a towel and let dough rise {back in the oven} for an additional 30 minutes.

The pretzel buns will need to be poached prior to baking. To do this, bring water to a boil in a large saucepan. Add baking soda and lower heat to a simmer. Carefully slip rolls {a few at a time} into the simmering water. Poach on each side for 30 seconds. Remove and return to same baking sheets, ensuring that the seam side is down.

Glaze poached dough with egg wash. Sprinkle with kosher salt {or pretzel salt if your prefer that} and cut a slash or X at the top of each bun.

Bake buns at 425 degrees F for 15-20 minutes. Rotate pans for even browning. Let cool on wire racks. Eat warm with a dab of butter or use buns for a sandwich.

How 'bout a pretzel baguette?!
Looking for more pretzel ideas? 
Check out STRESSCAKE's blog for more yummy recipes! I want to try the pretzel dogs!! :D


  1. These buns look amazing. And so does that spread! That is going to be one delicious sandwich!!

  2. While I'm not a big sandwich lover, I've recently been enjoying a number of veggie sandwiches. And this one looks really good! I would never have thought top put the sweet potato on the sandwich, but it sounds wonderful. Love the pretzel bun too!