For sure one of the new trends these days in food is putting your burger, sandwich, hot dog, brat…you name it…on a pretzel bun. I happen to LOVE this trend. I love soft pretzels and putting them into bun form is like the next best thing to slice bread. Okay, it’s better than sliced bread. 🙂
I’ve had some wonderful pretzel buns and I’ve had some that don’t taste anything other than a plain old bun. Therefore, last summer I decided to venture out and try to make my own. I found this recipe over at “My Life as a Mrs.” It is a pretty long, but easy process. Worth. It. My favorite time to make these awesome rolls are when I make my yummy black bean burgers. Don’t worry, that recipe will follow shortly. But for now, make these rolls homemade for that next night you have some friends over for a burger or sandwiches. I promise these will be a crowd pleaser!
Recipe adapted from: My Life as a Mrs.
- 1 1/2 cup warm water (110 degrees)
- 1 package active dry yeast
- 2 teaspoons sugar
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 1 egg, lighty beaten
- Salt, for sprinkling
Using your stand mixer and a dough hook, combine the water, yeast, and sugar. If you can’t take the temperature of the water, make sure it is warm to the touch, but not hot. (You want an environment for the yeast to work, not too hot, not to cold). Stir and allow the mixture to sit for approximately 5 minutes until the mixture is foamy.
Next, add flour, salt, and melted butter and combine well. Cover the bowl with plastic wrap and place in a warm spot to allow the dough to rise for 1 hour.
Once risen, punch down the dough and place on a floured surface.
Prepare sheet pan(s) with parchment paper and set aside. Divide the dough into 8 equal pieces (or more if you would like smaller rolls). To shape the dough, pull the sides around to the bottom of the roll. Then, try to pinch the bottom together. Your end result will have a mostly round and smooth top of the roll and a less smooth bottom. The rolls should be able to lay flat.
Place the rolls on the baking sheet(s) seam side down with at least 1″ between each roll. They should rise a good amount so be sure you have enough room. Cover with a towel and place in a warm place and allow them to rise for 30 minutes.
Meanwhile, preheat the oven to 425 degrees. In a large saucepan, bring 2 quarts of water to boiling. Next, and very slowly, add the baking soda to the boiling water. If you add it too fast, it will boil over the pot very quickly! After the rolls have rested for 30 minutes, add about 2-3 rolls to the boiling water very gently. Allow the rolls to poach in the water for approximately 30 seconds on each side. Remove with a slotted spoon draining the water and place back on to the pan(s). Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg. Be sure to cover the entire roll with the egg wash–this is what will give the roll the nice brown color. Sprinkle each roll with a little salt. Using a sharp knife, cut 2 slashes into the top of each roll.
Bake the rolls for 15-20 minutes on the preheated oven. Best enjoyed while still warm!