Pretzel Buns
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Ingredients
0 servings

440gbread flour

25ggranulated sugar

5gfine sea salt

7ginstant yeast

30gunsalted butter
softened

206gwhole milk
warm ≈100 °F / 38 °C

67gwater
warm ≈100 °F / 38 °C

1 tspdiastatic malt powder
or 1 Tbsp honey
Boiling Solution

8 cupswater

60gbaking soda
Topping
Instructions
Step 1
1. Make the Dough
Step 2
In a stand mixer or large bowl, mix bread flour, sugar, salt, and yeast. Add warm milk, water, butter, and optional malt or honey. Knead 8–10 minutes until smooth and elastic.
Step 3
2. First Rise
Step 4
Place dough in a greased bowl and cover. Let it rise in a warm spot until doubled in size (1–1½ hours).
Step 5
3. Shape the Buns
Step 6
Divide dough into 8 equal pieces (~95 g each). Shape each into a tight, smooth ball. Arrange on a parchment‑lined tray.
Step 7
4. Final Proof
Step 8
Cover lightly and proof for 30–45 minutes until puffy but still elastic. (Optional: Chill for 10–15 minutes before boiling to firm up.)
Step 9
5. Boil the Buns
Step 10
Preheat oven to 425 °F (220 °C). Bring water to a boil, add baking soda. Gently boil each bun for 30 seconds per side. Return buns to tray.
Step 11
6. Bake
Step 12
(Optional) Brush buns with egg wash and sprinkle coarse salt. Score the tops using a sharp blade. Bake for 14–16 minutes, until deep golden brown.
Step 13
7. Cool & Serve
Step 14
Remove from oven and cool on a wire rack for at least 10 minutes. Use for burgers, sandwiches, or enjoy warm.
Step 15
Tips
Step 16
Use bread flour for structure—it helps buns hold up to juicy burgers.
Step 17
Only boil buns for 30 seconds on each side; longer makes crust too tough.
Step 18
Don’t skip the final proof—your buns need that extra rise before going into boiling and baking.
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