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Pretzel buns for sandwiches Recipe

German-American · Bread · 50 min total

Soft yet chewy pretzel buns with a deep brown, salty crust, perfect for hearty sandwiches like burgers or bratwurst.

Ingredients

• 1 ½ cups warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten with 1 tablespoon water
• Coarse sea salt or pretzel salt, for topping

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let stand 5-10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter; stir until dough forms. Knead on floured surface for 6-8 minutes until smooth and elastic.
3. Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled.
4. Punch down dough, divide into 8 equal pieces. Shape each into a ball, then roll into a 10-inch rope. Form into a knot or classic pretzel shape, or simply shape into round buns. Place on parchment-lined baking sheet, cover, and let rest 15 minutes.
5. Preheat oven to 425°F. Bring 10 cups water to a boil in a large pot. Carefully add baking soda (it will foam up). Reduce heat to simmer.
6. Boil each bun for 30 seconds per side (use slotted spoon). Return to baking sheet, brush with egg wash, and sprinkle with coarse salt.
7. Bake 15-20 minutes until deep golden brown. Transfer to wire rack to cool completely before slicing.

Tips

• For a softer crust, skip the boiling step and brush with egg wash before baking.
• Store buns in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
• For extra flavor, add 1 tablespoon of malt syrup to the dough.

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