Pretzel Buns
These soft pretzel buns are made using professional pastry school techniques, combining proper yeast handling, bread flour, and a classic baking soda bath for a chewy exterior and tender interior. Perfect for burgers, hot dogs, or sandwiches, they bake up golden brown and sturdy enough to hold even the messiest fillings.
Ingredients
Dough Ingredients
- 4 cups Bread flour
- 2¼ tsp Active dry yeast
- 1½ cups Water lukewarm; (105-115°F / 40-46°C)
- 2 tbsp Sugar
- 2 tsp Salt
- 2 oz Unsalted Butter room temperature
Baking Soda Bath Ingredients
- ¼ cup Baking Soda
- 8 cups Water
Egg Wash
- 1 Egg
- 1 tbsp Milk
- Flaky salt to garnish
Instructions
- Activate the Yeast - In the bowl of a stand mixer, combine lukewarm water, sugar, and active dry yeast. Let sit for 2–3 minutes until it begins to bloom. If using instant yeast, you can skip this step.
- Mix the Dough - Add bread flour to the mixing bowl, then sprinkle salt on top of the flour, not directly onto the yeast. Begin mixing on low speed using a dough hook. Once the dough starts to come together and hydration looks correct, add softened butter gradually once dough forms a ball. You will know the dough is hydrated when it starts to form a ball on the dough hook.
- Knead and Test - Continue mixing until a smooth dough forms. Perform a windowpane test by stretching a small piece of dough. If it stretches thin without tearing, the dough is properly kneaded.
- First Rise - Shape the dough into a tight ball and place it into a large bowl lightly lined with softened butter. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 30–60 minutes depending on room temperature.
- Divide and Shape - Turn the dough out onto a clean work surface without flour. Using a kitchen scale, divide the dough into equal pieces, about 2.5-3 ounces each. Pre-shape into dough balls, allow them to rest briefly, then roll into tight, smooth rounds, building surface tension against the table.
- Prepare the Baking Soda Bath & Boil Buns - Preheat oven to 375°F (190°C) to prepare for baking. Bring 2 quarts (8 cups) of water and baking soda to a gentle boil. Working in small batches (around 2 balls at a time), lower the dough balls into the boiling water using a slotted spoon. Boil for 20-30 seconds on each side, then remove and place on a wire rack to drain excess water.
- Egg Wash and Score - Transfer the buns to a parchment-lined baking sheet set on a sheet pan or cooling rack. (In class, Chef Joy used and recommended a perforated baking mat to allow even air-flow under the buns). Brush lightly with egg wash using a pastry brush, then score the top of each bun with a sharp knife, scissors, or razor blade to allow steam to escape.
- Bake - Bake at 375°F (190°C) for 15-20 minutes, rotating the pan halfway through, until the buns are evenly golden brown. Allow the buns to cool slightly before serving. Enjoy!
Nutrition
Calories: 200kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 1088mgPotassium: 55mgFiber: 1gSugar: 2gVitamin A: 141IUVitamin C: 0.002mgCalcium: 17mgIron: 0.5mg
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