Like many, I started baking bread at the beginning of the pandemic. And surprisingly, I found out that I not only enjoy making bread and buns on the boat, but I’m also pretty good at it! Recreating some of the favourites that we always bought at bakeries has been so rewarding. And that includes these Pretzel Buns which are perfect for burgers, brats or your favourite sandwich.
Making Pretzel Buns (Plant Based) on a Boat
Making these Pretzel Buns on a Boat is really quite easy. For the longest time, I avoided pretzel breads because of the boiling process. Don’t ask why, I really don’t have a good reason other than I just wasn’t that experienced in the kitchen.
Turns out it is very easy and doesn’t take that long (other than getting water to boil on our MagicChef propane oven – that is a process). And the results are delectable.
I do have a Kitchen Aid Mixer on the boat. That was a non-negotiable for me when we moved aboard full-time. I happily gave up the microwave to have my mixer and a few other small appliances. But if you don’t have one, you can knead these by hand.
One of the challenges of baking bread on a boat is getting the dough to rise in cooler temperatures. That’s when I use my Instant Pot on the yogurt setting. If you don’t have an Instant Pot or are away from shore power, try preheating your oven on low while you prep the dough. Then turn it off and place the bowl of dough into the oven.
Boat Tested and Tasted!
These Pretzel Buns were tested and tasted on a 1978 Tollycraft 37 Sedan using an Instant Pot 7-in1 Electric Pressure Cooker – 6 Qt. and a MagicChef Propane Stove. See other boat tested and tasted recipes.
- 3/4 cup warm water
- 1 1/2 tsp yeast
- 1 1/2 tsp cane sugar - or sugar of choice
- 1 cup bread flour*
- 1 1/4 cups all purpose flour*
- 3/4 tsp salt
Baking Soda Solution
- 3-4 cups water
- 3 tbsp baking soda
- ½ tsp Himalayan salt - or salt of choice
- Add warm water to mixing bowl. Add yeast and sugar and let sit for 5 minutes or until yeast is foamy.
- Add flour and salt and stir to combine. Knead for 5-8 minutes (I use my Kitchen Aid with the dough hook). Dough should be moist but not sticky – add flour or water as necessary.
- Either oil your mixing bowl or other bowl and lightly coat the dough in oil. Cover bowl with towel and let rest for 1 hour or until dough has doubled. (In winter I use my Instant Pot on the yogurt setting)
- Punch the dough down and remove from bowl. Knead briefly before dividing into 4 equal pieces. Shape into your preferred bun style (these are great as sausage buns) and place on a parchment lined baking sheet. Rise for 30 minutes, then cut a cross or line on top of each bun. I use a fish fillet knife which works great!
- Preheat oven to 400F and place a pot over high heat with the 4ish cups water. Add the baking soda and bring to a boil.
- Add buns (I start upside down) into the pot and cook for 30 seconds on each side. Remove from the water using a slotted spoon and return to the baking tray. Repeat until all buns are cooked.
- Top each with a sprinkling of Himalayan salt.
- Place buns in oven and bake for 16 minutes until golden brown.
Stay safe and happy cruising!
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