Germany – Pretzel buns

Germany – Pretzel buns

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Pretzel buns tweaks and cautionary tales

  • These take some time and have a lot of steps.  They are worth it.  Make a few extra so that you can twirl them into pretzels and serve with mustard.

Nitty-Gritty – Pretzel buns

  • Learning Curve: high
  • Pre-work: none
  • Vegetarian: yes
  • Healthy: not really
  • Freezes well:  surprisingly, yes!

5.0 from 1 reviews
Germany - Pretzel buns
 
Prep time
Cook time
Total time
 
This is not the easiest of recipes, but it is beyond impressive when you can share that you baked your own bread. It's not hard, it just takes time and a lot of steps.
Author:
Recipe type: Entree
Cuisine: German
Serves: 8
Ingredients
  • 1 cup milk
  • ¼ cup light brown sugar
  • 2 tablespoons honey
  • 1 packet active dry yeast
  • 2 tablespoons unsalted butter
  • 2 small cloves garlic, grated
  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup bread flour
  • ½ cup baking soda
  • Pretzel salt or coarse ground sea salt, for sprinkling
Instructions
  1. In a small saucepan, heat the milk, ½ cup water, sugar and honey to 105 to 110 degrees F. Add to a large bowl. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
  2. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
  3. Combine the all-purpose flour and bread flour in a mixing bowl.
  4. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
  5. Line 2 baking sheets with silicone mats or parchment paper. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
  6. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
  7. Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
  8. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
  9. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
  10. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.

 

2 Comments

  1. Jimmy Cherco - July 14, 2014

    What if you use rice flour for the buns and just add a little baking powder to the recipe and at least that way they would be Gluten Free and a little healthier. I would only add 1/2 teaspoon of Baking Powder to the dough. I have done this for pizza dough and it comes out pretty good.

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