Soft Pretzel Buns (Printable Version)

Soft pretzel buns with a chewy, salty crust and fluffy interior perfect for savory fillings.

# Ingredients Required:

01 - 480 grams all-purpose flour

02 - 360 milliliters warm water

03 - 7 grams active dry yeast

04 - 12 grams brown sugar

05 - 9 grams salt

06 - 30 milliliters melted butter

07 - 60 grams baking soda

08 - Coarse sea salt for topping

09 - 1 large egg, beaten

01 - Combine warm water, brown sugar, and active dry yeast in a bowl. Let rest for 5 minutes until foamy.

02 - Mix melted butter, salt, and flour into the yeast mixture. Knead the dough until smooth and elastic.

03 - Cover the dough and allow it to rise in a warm place for 1 hour or until doubled in size.

04 - Divide the dough into 8 to 10 equal portions and shape each into a round bun.

05 - Bring a large pot of water to a boil and carefully add baking soda.

06 - Boil each bun for 30 seconds on each side to form the characteristic pretzel crust. Remove with a slotted spoon.

07 - Place boiled buns on a parchment-lined baking sheet, brush with beaten egg, and score the tops.

08 - Sprinkle buns with coarse sea salt and bake at 200°C for 18 to 22 minutes until golden brown.

01 - Adding one tablespoon of molasses to the dough enhances the crust's color and flavor.

02 - Ensure the water is warm, not hot, to avoid killing the yeast during activation.

03 - The baking soda bath is essential for the pretzel's signature chewy texture and deep brown color.