Chewy Pretzel Buns
This easy recipe for chewy, flavorful pretzel buns will wow the entire family. Serve them with dinner or use as a sandwich roll!
Yield 8 buns
Ingredients
Dough
- 1 cup warm water (110-115°F)
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 tablespoon granulated sugar
- 2 3/4 cups bread flour
- 1 1/2 teaspoons sea salt
Water bath
- 4 quarts water
- 1/4 cup baking soda
Topping
- 1 large egg
- 1 tablespoon water
- Coarse sea salt (enough to sprinkle over 8 rolls)
Instructions
- Whisk together water, yeast and sugar in the bowl of a stand mixer. Allow the mixture to proof for 5 minutes.
- While the yeast is proofing, whisk together the flour and salt in a separate bowl.
- Attach the dough hook to the stand mixer. Add the flour mixture to the yeast mixture. Mix on low speed until the dough comes together and then turn the speed up to medium-low and knead for 3 minutes. Turn the speed up to medium and knead for another 2 minutes.
- Form the dough into a tight ball and place into a lightly greased bowl. Cover with a clean kitchen towel and allow the dough to double in size, approximately 40 minutes. Remove the towel and punch down the dough.
- Lightly grease a baking sheet. Divide the dough into eight equal parts. Roll each piece tightly into a smooth ball and pinch the bottoms. Place the balls pinched side down on the baking sheet, cover with a towel and allow the dough to rise for 20 minutes.
- Preheat the oven to 425°F. Bring the 4 quarts of water to a boil with the baking soda. In batches, cook the rolls for 30 seconds per side. Remove with a slotted spoon and place onto a clean, greased baking sheet (do not use parchment paper or the rolls will stick).
- Whisk together the egg with a tablespoon of water. Brush the egg wash on top of each roll and sprinkle generously with coarse sea salt.
- Using a sharp knife, slice an X in the top of each roll (optional).
- Bake for 15-17 minutes or until golden brown on top.
Notes
Recipe by J. Farley.
