Homemaade Pretzel Buns
Perfect for Bratwurst, hot dogs or your favorite subs!
Ingredients
- 1¼ cup warm water
- 1½ tsp dry active yeast
- 1 tbsp brown sugar
- 4 cups flour all purpose
- 2 tsp salt
For the poaching water:
- 10 cups water
- ¾ cup baking soda
For the egg wash:
- 1 egg
- 1 tbsp water
- coarse salt for garnish
Instructions
- In a large bowl, combine warm water, brown sugar and dry active yeast. Stir to combine and let sit about 5 mins until foamy. Add flour & salt and mix together, transferring to a floured surface once the dough begins to come together to knead and form a dough ball.
- Transfer dough into an oiled bowl and cover with a towel. Let it rise on the countertop for about 1-2 hrs, until doubled in size.
- Remove risen dough from bowl and cut into 6-8 equal pieces. Form into logs and lay onto a parchment lined baking sheet. Cover with a damp towel to let rise for 30 mins.
- While the buns are rising, prepare your poaching water by adding 3/4 cup baking soda to about 10 cups simmering water.
- Poach buns 2 at a time for 1 min each side. Remove from pot and let drip dry in the slotted spoon or spider you’re using to remove them before placing them back on the baking sheet.
- Coat in egg wash and score three lines over the top. Sprinkle with course salt and bake at 425 F for 10-15 mins until golden brown.
- Slice down the middle to serve and enjoy!