Pretzel Buns
These homemade vegan pretzel buns are so delicious. Just make a simple yeast dough, let it rise for a couple of hours, dunk it in a baking soda bath, and then bake.
- Prep Time: 2.5 hours (mostly rising time)
- Cook Time: 22 minutes
- Total Time: 3 hours
- Yield: 10 buns 1x
- Category: Bread
- Diet: Vegan
Ingredients
Scale
- 1 and ½ cups of warm water
- 2 ¼ teaspoons of active dry yeast
- 1 tablespoon of sugar
- 3 and ¾ cups of all-purpose flour
- 1 teaspoon of salt
- ½ tablespoon of molasses
- Splash of olive oil
- 8 cups of water
- 1/3 cup of baking soda
Instructions
- Add yeast, sugar and warm water to a bowl, let it sit for 5 minutes.
- In the bowl of an electric mixer add flour and salt. Gently mix flour and salt together with a spoon.
- Add molasses to yeast mixture and stir with a spatula until sugar and yeast are mixed and dissolved. Pour the liquid mixture into the electric mixer bowl.
- Mix on a low setting using a dough hook until a dough bowl forms.
- Coat a large bowl with olive oil. Place the dough ball in the bowl and cover with a damp towel. Let the dough rest at room temperature (75°-80° is ideal, you can warm your oven if necessary) for at least 2 hours.
- Prepare a baking pan with a silicone baking sheet.
- The dough should have doubled in size. Knead the dough to release any air bubbles.
- Separate dough into 10 balls, give them a little press to flatten the top. Let the buns sit for another 10 minutes to raise again before placing them in the baking soda bath.
- Preheat the oven to 400°.
- Prepare the baking soda bath. Add water and baking soda to a deep saute pan (3qt.) or pasta pot. Heat on high until a boil develops.
- Place some of the buns in the baking soda bath. Let them sit for one minute, then flip them over for another minute on the other side. Pull buns from the baking soda bath and place them on the baking sheet. Repeat with the remaining buns.
- Score the tops of the buns with an X using a butter knife. Then in the oven they go!
- Bake for 22 minutes or until pretzely golden on the top!
Notes
Pretzel buns keep in the refrigerator for up to two weeks. They can be frozen and keep for up to 2 months.
This recipe is adapted from Sally’s Baking Addiction’s pretzel bun recipe. It has been veganized and is the low sodium version.
Find it online: https://www.bowlofyum.com/2020/06/pretzel-buns/