#Pretzel bun full

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#Pretzel bun full

Be sure the water is at a full rolling boil.Brakes standard terms & conditions of sale apply.ĪLL OFFERS: 1. The boiling soda water is what gives the pretzels their distinctive chewiness and even some of the shiny color. Nothing is more frustrating than getting into a dough and not having it rise. Either way, check the expiration and make sure it is good. Or even the fridge is better than keeping it at room temp. I will keep mine in the freezer if I am not using it right away. These pretzel buns are a great bun and pretty simple to make, let me share a few tips for perfection the first time.įirst of all, make sure that the yeast is still good. It tasted great, but the coarse salt is so much prettier on the final product. I didn't have coarse sea salt, so I used my Kosher salt. You don't have to do this step, but I prefer to make sure they are vented where I want them to vent. I love this lame if you are looking for one. Score or cut your buns with a sharp knife. Place on your parchment-lined baking sheet. They cook quickly in the boiling water, about 30 seconds per side. The baking soda is what helps create that beautifully browned crust.

The boiling helps produce such a great chewy crust. It is important to boil your pretzel buns, otherwise, you won't get the taste and flavor you are looking for. Once it comes to a boil, add in the baking soda. Once it is rolled into a ball, flatten slightly, as shown in the photo below. One of the boys always wants an extra, so it works out really well. This is perfect for our family as there are 4 of us. I used my Bosch for this and it made quick work of it. This means when the yeast is activated, everything is thrown in the mixer together and mixed at once. This will depend on the water temp and temp in your house. You will know it is ready to go when it gets foamy. If you are opposed to sugar, you can sub that out for honey no problem. I start this is a little warm water and a touch of sweetener (sugar in the case). Baking soda- this is added to the boiling water.Olive oil- You can also use melted butter if you prefer.Salt- I used kosher salt in the dough, then a coarse salt for topping.I used Bluebird Grain Farms Rye for this recipe and love them! They also have flour if you don't have the mill. My grains are ground in my Nutrimill, which I would be lost without. Rye flour- I used a dark rye, but if you prefer, use a lighter rye.All purpose flour- I love to use a blend of all-purpose and rye for a lighter bun.Granulated sugar- you can also use brown sugar or honey.

Active dry yeast- make sure and check the expiration date on the yeast.Warm water- you only want this about 100 degrees, so just warm to the touch.It adds a healthier chew than the typical hoagie bun. I love to use these buns for burgers, but also for sandwiches as well. The addition of rye flour adds to the health benefits of whole-grain flour, and it is a good one. This is a delicious bun, but also a healthier one. These are the best of 2 worlds- a delicious hamburger bun and the chewy texture of a pretzel. I used these rye pretzel buns for teriyaki chicken burgers and they were so good!! What Makes These Buns Work? I love using rye in my whole-grain baked goods because I really love the flavor! Also, making them into a pretzel bun is even better, it gives it that really chewy and yummy crust! These Pretzel Bun Recipe- Rye are great for any sandwich.