Soft Pretzel Buns

Add more flavor to your burgers or chicken sandwiches by serving them on these pretzel buns.

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Soft Pretzel Buns

Step 1: Dough

To a large mixing bowl, add:

1 cup (8 oz) warm water

4 tsp sugar

2 tsp yeast

1 cup flour

Stir until combined, then mix each in individually:

1 tsp salt 

2 Tbsp oil

1 1/4 cup flour

Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover bowl.

• Let rise 30 minutes. 

• Divide into 8 equal pieces, shaping each into a ball. Place the balls a few inches apart on a sheet pan, flatten each so that the roll becomes a 3/4” thick disk. Cover with a towel.

• Proof 20 minutes. 

Step 2: Boil & Bake

Preheat oven to 425F. To a large pot, add:

6-8 cups water

Bring to a boil over high heat, reduce heat to medium-high. Add:

2 Tbsp baking soda

Boil the rolls in batches of 2-3 rolls:

1. Using a slotted spoon, quickly add the rolls

2. Boil for 20 seconds, flip over with slotted spoon & boil for a final 20 seconds

3. Using a slotted spoon, remove the boiled rolls, transferring to a cooling rack

4. Brush with butter and sprinkle with coarse sea salt

5. Using a sharp knife, slash a slit in the top of each roll

6. Transfer to a baking sheet

Bake at 425 for 10 - 12 minutes. Let sit 5 minutes, then serve.

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Brenda’s tips:

• Serving size: 8 buns

• The dough can be prepared in a bread maker, using the “dough” cycle

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• And find more tips about making yeast dough