Pretzel Buns

These homemade pretzels buns are soft and chewy on the inside and are perfect for sandwiches and burgers!

Grocery prices suck…there’s no getting around it. They just flat out suck. A lot of us are actively looking for ways to cut costs right now, and since everyone went through the “learn to bake bread” phase of quarantine, it would seem like making rolls and buns would be a natural part of the progression, no?

If you’re lucky enough to have a Lidl grocery store near you, their bakery section sells pretzel buns. They are sooooooo gooooooood………. I love them, not just for sandwiches and burgers, but just split open and toasted with a little bit of butter.

I’ve been thinking about trying to make these for years, and I finally decided to go ahead and do it. Partly due to the sucky price thing (although having Lidl and Aldi nearby truly helps!) and partly because I hosted my family for a cookout this past weekend for my brother’s birthday (Happy Birthday, Big J!). These were the perfect compliment to the burgers.

Pretzel Buns

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Course Main Course

Servings 10

Ingredients

  

• 1 ½ cups water
• 2 teaspoons yeast
• 1 tablespoon water
• 4 cups bread flour
• 2 teaspoons kosher salt
• 4 tablespoons unsalted butter melted
• ¼ cup baking soda
• 1 egg beaten
• Additional kosher salt for sprinkling

Instructions

 

• Add water and sugar to the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top and allow to sit for about five minutes until yeast looks foamy.
• Add in the flour, salt and melted butter. Mix on low until well combined. Increase speed to medium and knead for 5-6 minutes until dough is smooth and barely tacky. Remove the dough and add a little oil to the bowl. Return the dough, turning so all sides are coated in the oil. Cover and allow to rise in a warm place for about an hour or until doubled.
• Line two baking sheets with parchment or a silicone liner. (Note…I lightly greased my parchment because I’ve had trouble with things sticking to my parchment before).
• Turn dough out onto floured counter. Punch down and divide into 10 equal portions. Shape dough into balls by pinching into ball shape and rolling taught on counter. Set aside on baking sheets, cover with oiled plastic wrap and allow to rise for 30 minutes.
• Preheat oven to 425 degrees. Add about 2 quarts of water to a stock pot and bring to a boil. Once water is boiling, SLOWLY add baking soda. Reduce heat until water simmers.
• Place 2-3 rolls into the poaching liquid. Simmer for 1 minute, flip rolls and simmer for additional minute. Return rolls to baking sheets. Repeat until all rolls have been poached.
• Brush rolls with egg beaten with one tablespoon of water. Using a sharp knife, slash rolls either with an “x” pattern on top, or 2-3 slashes across the top of the roll. Sprinkle with a little kosher salt.
• Bake in preheated oven for 15-20 minutes.