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Pretzel Buns [Vegan]
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... Read More
Ingredients You Need for Pretzel Buns [Vegan]
How to Prepare Pretzel Buns [Vegan]
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 425°F.
- Bring a big pot of water to a boil and add the baking soda.
- With a slotted spoon, gently slip 1-2 buns into the boiling water (top side down first) and poach them for 30 seconds.
- Turn them over and poach the buns for another 30 seconds.
- Transfer the buns to a wire rack and sprinkle them with the sesame seeds and salt.
- Cut an 'x' with a sharp knife into the tops of each roll. Let them dry while you're cooking the remaining rolls.
- 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.
- Transfer to a wire rack to let cool completely
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