These pretzel buns are deliciously fluffy and soft and can be the perfect body for any sandwich, burger or sliders.
So, the upcoming week is going to be full of activities and there is just so much happening, it is taking me forever to wrap my head around it!
For starters, I turn 21 in about 4 days!!!!!!!!!!!!!!!!
I know I should be excited and planning a great day // night out with my girl pals or family but I just can’t seem to get myself pumped up about it. I have nothing planned out and I haven’t even picked out my dress for the day.
What I do know is that I want to celebrate the day with you too; I mean, this past year has been so AMAZING and 90% of the credit goes out to you lovely people in this virtual space where I spend so much of my time ogling at the mind-blowing recipes and photos by my blogger friends here and I don’t say this enough but I just LOVE you beautiful people out there who read through my posts and support me so much with your kind words and comments! :* xxxxxxx
I was also thinking of hosting my first ever giveaway for my birthday this Monday, so do let me know your thoughts on that as well. Would you be interested in something like that ‘cause I’m dying to send some tangible love your way! 😉 :*
Now, let’s direct all our energies to this gorgeous looking and incredible tasting pretzel buns.
Basically, I wanted to make burgers. I know I can pop in the nearest *very popular* burger joint which is like a 5 minute walk from where I live but I also know that this particular *very popular* burger joint will only give me what they want and I’ll have to settle for the same burger that I have been eating forever.
But this time, I was craving something that was fresh out of the oven, deliciously browned on the outside and soft, air pocket-y and fluffy on the inside and these pretzel buns, my friends, are just that!
I know this will sound like I’m exaggerating a bit but the soft insides of this bun are reminiscent of a trampoline made out of clouds. It feels light as air and springy to the touch.
The process is just so easy, the actual amount of work involved in making these buns is literally less than 20 minutes. It just takes a good 3-4 hours in total for rising and baking combined, so whilst the dough does its thing, you can do yours – read a book, watch a good movie or a just take a nap! Ohhhh, naps sound delicious, especially since I haven’t been getting enough of those, thanks to the incessant honking of cars outside my building during the afternoons! Booo!!!
Anyways, back to these beauties.
Basically, all you have to do is:
– Knead the dough
– Let it rise
– Shape the dough
– Let it rise
Now, you can pop them into the oven after they have had their second rise, but where’s the fun in that? Besides, you can’t call them pretzel buns then, can you.
Enter: a massive pot of boiling water with a couple of tablespoons of baking soda thrown in, bubbling away and begging for these buns to bathe in them.
Pop a couple at a time into this pot, poach for not more than 60 seconds and then place them back on the baking sheet.
Swipe this magnificent glaze of egg and honey, sprinkle some sesame seeds and bake them.
17 minutes later, you will have the softest, fluffiest bun that your teeth will ever bite into.
- 500 grams all purpose flour
- 1 tsp salt
- 2 tbsp caster sugar
- 1 tbsp yeast
- 320 mls lukewarm water
- 2 tbsp butter (measure when at room temperature and then melt)
- 1 egg See Notes
- A large, deep vessel filled with water up to about 2 inches
- 1 tbsp + 1 tsp baking soda.
- 1 tbsp beaten egg
- 1 tbsp honey
- A sprinkle of sesame seeds for the buns.
- In a bowl, add the sugar and yeast and mix well.
- Add lukewarm water and lightly whisk the mixture until all the sugar and yeast has been mixed well in the water; leave it aside for about 10 minutes to activate the yeast.
- In the meantime, take a large bowl and add the flour and salt and mix well so that the salt is well distributed throughout the flour.
- Melt your butter and beat your egg.
- Measure out 1 tbsp of this beaten egg and keep it in a separate bowl for making the glaze later.
- Once your yeast has become frothy and foamy, make a well in the centre of your flour mix and add the yeast, melted butter and egg and mix well.
- If you are using the dough hook attachment of your stand mixer, mix at low speed for 3 minutes and then at very high speed for 2 minutes.
- If kneading by hand, then work the dough for 10 minutes.
- You will know that the dough is ready when it is still tacky but does not stick to your hands when you touch it. It will look sticky and when you try to get it off your hand, it will stretch but won’t leave any dough on your hand. That is when you know that your dough is ready.
- Put it into a clean bowl and wrap the mouth of the bowl tightly with cling film and place it in a dark, warm place to rise for about 2 hours. (I put it in my microwave, which was turned off)
- After 2 hours, the dough will have risen. Take it out gently and knock off the air with a gentle hand.
- Divide the dough in 3 parts and then divide each part into 4 portions.
- Knead them into balls and place them on a baking tray lined with baking parchment that has either been floured or sprayed with non-stick cooking spray.
- Loosely cover with cling film and pop it back into the dark, warm place as before for an hour.
- Once they have had their second rise, take them out of the warm place and start bringing your water to a boil.
- While the water is coming to a boil, preheat the oven to 200 degrees Celsius and make your glaze.
- For the glaze, use the beaten egg you had saved from earlier and add honey to it and mix well.
- Once the water has come to a boil, add the baking soda and give it a gentle stir to make it bubbly.
- Pop 2 dough balls at a time and poach them for only 60 seconds.
- Take them out and place them back onto the baking tray while you do the same for the rest of the balls.
- Once all of them have been poached, Use a pastry brush to brush the dough balls with the glaze.
- Top with sesame seeds and pop into the oven for 15-17 minutes or until they have achieved a lovely golden brown colour.
- Take them out and let them cool to room temperature.
- Use as desired.
* when you beat the egg, take out 1 tbsp of the beaten egg for preparing the glaze to brush on the poached dough balls just before popping them into the oven.