Pretzel Buns
The perfect bun for burgers, brats or your favourite sandwich. Plant based and easy to make on a boat.
Ingredients
Dough
- 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
Top With
- ½ tsp Himalayan salt or salt of choice
Instructions
- 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.
Notes
* I use a combination of bread and unbleached all purpose flour. But feel free to use your favourite flours. The recipe has not been tested with gluten-free flour.
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.
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