Pretzel Buns

Tips from our Bakers

These pretzels can also be shaped into long stuffed sandwich-style buns, perfect for grilled sausage with peppers and onions or brats and sauerkraut. After the first rise, simply divide the dough into eight pieces (125g each), shaping them each into a ball. Flatten the balls into 6″ disks and roll them into logs, pinching the seam and ends to seal. On a clean, dry work surface (no oil, no flour), use two hands to drag each log toward you; the friction of the work surface should seal the seam and smooth out the surface of the bun. Let the buns rest for 15 minutes, then boil them, 3 logs at a time, and bake them according to the recipe instructions, slashing them diagonally or lengthwise.

To make a gluten-free version of these pretzel buns, follow our recipe for Gluten-Free Hamburger Buns through step 7 (letting the shaped buns rise for about 20 minutes on a greased sheet of parchment). While the buns are rising, preheat the oven to 350°F and prepare the water bath (step 7 of the Pretzel Buns recipe). Boil, top, and score the gluten-free buns as directed, then bake at 350°F for 30 to 35 minutes, until well-browned and they reach an internal temperature of at least 190°F when measured with a digital thermometer.

Interested in baking these pretzels with lye instead of baking soda? While wearing eye protection and rubber or latex gloves, mix 20g food-grade lye into a non-reactive bowl holding 500g cold water and stir to dissolve. Transfer your shaped pretzel to the bath and let soak for 10 to 15 seconds. Place the pretzel on a stainless steel rack over parchment to catch any excess solution. After a few minutes, transfer the dipped pretzel to a silicone or parchment-lined baking sheet. The dough can then be scored, salted, and baked. To dispose of the diluted lye solution, pour it directly down the drain, then follow with a few seconds of cold water from the sink faucet. For a guide to using lye in your baking, see our blog post, A baker’s tips for safely working with lye.