- #PRETZEL BUNS PLUS#
- #PRETZEL BUNS PROFESSIONAL#
In the last minute of kneading add water or flour as necessary to create a lightly tacky but not sticky dough. Let the dough rest for 5 minutes, then knead an additional 3-4 minutes.
To knead by hand: Knead dough by hand for three minutes, beginning in the bowl until it forms a nice uniform mass, then transferring to a clean, lightly floured surface. The dough should be lightly tacky but not sticky, if too sticky add more flour and if not at all tacky wet your hands and knead the water into the dough. Turn the dough onto a clean, lightly floured surface and knead for 1 minute adding flour or water if necessary. Then turn back on low and let knead an additional 3 minutes. Turn off mixer and let the dough rest for 5 minutes. To knead with a stand mixer: Using the dough hook, turn mixer to lowest speed and let knead for 3 minutes. Mix by hand or with a wooden spoon until just combined into a shaggy dough, around 30 seconds. Add the oil, then flour, salt, and sugar. In a large mixing bowl add lukewarm water and yeast. For a traditional pretzel use hot tap water to dissolve the baking soda and salt and dip the buns in that before baking instead of boiling. You can substitute water for the non-dairy milk in the dough for a chewier texture. I love seeing & hearing about it when you guys make my recipes! Leave a comment and/or rate the recipe below, tag me on Instagram (or #thecuriouschickpea), share with me on Facebook! Ok, that’s enough pretzel talk, let’s move on to the recipe! As always, if you try this recipe let me know. So really it’s up to you and what you’ll be stuffing inside the bun. If you’re serving the buns with a burger like my stuffed mediterranean veggie burgers (plus enjoy seeing these pretzel buns in action!), it’ll hold up together well enough for the chewier bread. The end result with water has more pronounced chewy pretzel texture. However, if you prefer the more traditional version you can substitute water for the milk 1:1. This produced a softer bread, which can be perfect for more delicate veggie burgers and fillings. One other change I made from your typical pretzel bun recipe is that I used non-dairy milk instead of water. Whether you prefer dipped or boiled is up to you! You can just dip them in a hot water, salt, and baking soda bath, but I found that it produces a different finish that, as you can see, is a little more crackly (side note: those are my chickpea meatballs sandwiched in the pretzel roll, yum!). For a smooth crusty finish I actually boil the baking soda, salt, and water solution and give the dough a quick 1 minute boil before baking.īoiling isn’t necessary, and isn’t traditional. To counter this, we make a relatively strong/concentrated baking soda water bath instead of a simple lye bath. #PRETZEL BUNS PROFESSIONAL#
I’m all for the occasional risk in the kitchen, but luckily for you, we can use baking soda to a similar effect and save lye for the professional kitchens.īaking soda is a milder base than lye, so it won’t produce as darkly browned of a product. Lye is very basic and can cause bad chemical burns. Now, this is all well and good, but most home cooks do not want to mess with lye. The higher the pH (more basic), the better/darker your food will brown. Pretzels are traditionally made with a lye bath, and it’s this ultra caustic environment that allows the dough to brown to that rich color, and also gives it the characteristic pretzel flavor. Browning in cooking occurs via the Maillard Reaction, but how acidic or basic your food is affects how browned it gets (and by basic I don’t mean this kind of basic, haha). Pretzel buns are certainly no exception! Chewy and doughy-soft, with that delicious pretzel flavor, they are the perfect accompaniment to your veggie burgers.
So anyway freshly baked homemade bread is great, yeah, we know (unless of course you don’t eat gluten, and then, I’m sorry, this post isn’t for you).
#PRETZEL BUNS PLUS#
Plus when your friends come over for veggie burger parties they’ll ask, “did you really make this all from scratch?” I know this because that’s what my friends do. It’s methodical and relaxing, and I always feel proud of the end result. I’ve always enjoyed the process of making bread. I love bread and encourage everyone else who feels the same way to try their hand at it too! And when it comes from your own hands and your own oven it’s even better and more satisfying. There’s nothing quite like freshly baked bread.
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