Pretzel Buns or Laugenbrötchen are a baked specialty from Switzerland, Austria, and Germany. These delightful pretzle buns are poached in hot water and baking soda before being baked so they have a crusty brown exterior but they're soft and doughy inside. They're perfect for making sandwiches or you can have them accompany your main course.

Pretzel Buns [Vegan]

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Serves

8

Cooking Time

130

Ingredients

  • 1 pack fast acting yeast
  • 1 teaspoon sugar
  • 1 1/4 warm water
  • 2 tablespoons canola oil
  • 4 cups all-purpose flour
  • 2 teaspoons fine salt
  • 4 1/4 cups water
  • 3 tablespoons baking soda
  • 2 teaspoons sesame seeds
  • Salt

Preparation

  1. Combine the warm water, oil, sugar and yeast in a big bowl and mix them together with a wooden spoon. Let the mixture sit for 10 minutes.
  2. Mix the flour and the salt in a separate bowl. Add the flour mix one cup at a time until everything is combined. Remove the dough from your bowl and knead the dough with your hands for about 5 - 10 minutes until you have a nice, soft dough.
  3. Oil a medium bowl with canola oil, add the dough and cover with plastic wrap and place in a warm spot until the dough is double in size, about 1 hour.
  4. Remove the dough from the bowl and place it on a clean working area, punch it down, divide into 8 equal pieces. Roll the dough into balls. Place each bun onto a parchment-lined sheet pan. Let your buns rest for another 20 minutes.
  5. Preheat your oven to 425°F.
  6. Bring a big pot of water to a boil and add the baking soda.
  7. With a slotted spoon, gently slip 1-2 buns into the boiling water (top side down first) and poach them for 30 seconds.
  8. Turn them over and poach the buns for another 30 seconds.
  9. Transfer the buns to a wire rack and sprinkle them with the sesame seeds and salt.
  10. Cut an 'x' with a sharp knife into the tops of each roll. Let them dry while you're cooking the remaining rolls.
  11. Transfer the buns to a parchment-lined sheet pan and bake them in a preheated oven for 16-18 minutes, keep a close eye on them until they reach your desired brown color.
  12. Transfer to a wire rack to let cool completely


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