Oct 21, 2010

Pretzel Buns

Pretzel Buns

Well, technically this is a recipe for soft pretzels. I got it from a friend of mine, eons ago.

Ran into his recipe today and decided it was time to give them a try. They were a huge hit! But pretzels? I dunno. Pretzels are supposed to be crispy and crunchy to me—category potato chips. These weren’t. I guess that’s where the word ‘soft’ comes into play.

The point is though that they tasted like a pretzel but were really more like pretzel buns. Probably because I rolled them too thick. I can live with that, I’ll just name them pretzel buns and all the world is right again. See how easy it is?

They’re highly addictive when eaten with peanut butter. Peanut butter and pretzels were made for each other anyway. Gonna have to find a way to get the peanut butter into the pretzel before baking them next time, though.


Ingredients:

2 cups all-purpose flour
1 slightly heaping tsp instant yeast
2/3 cup water
1/2 tsp sugar
1/2 tsp salt (1/4 would have been better)
1/3 cup water
1 tbsp baking soda
kosher salt or coarse sea salt


Directions:

Start by combining the yeast and sugar. I always use instant yeast.
Pretzel Buns

Add 2/3 cup warm water and let the machine spin for a while or let it just sit in a bowl for 5 minutes. Warm water but still very comfortable to touch.
Pretzel Buns

Add 1 cup all-purpose flour, 1/2 a tsp salt (I think I’ll go for 1/4 tsp next time) and let the machine spin for a while. Add the rest of the flour and knead it for 7 minutes straight.
Pretzel Buns

Transfer the dough to a lightly oiled bowl, put a little oil on top as well, cover with plastic wrap and let the dough rise until it has doubled in size. About an hour. I always put mine in the oven, as draft-free as it gets.
Pretzel Buns

Fast forward to 70 minutes later.

The dough had risen nicely.
Pretzel Buns

You can turn this into 6 large or 12 smaller pretzels. I went for bigger ones. What can I say? Size does matter!
Pretzel Buns

Roll each piece of dough into a rope. Twist the ends again and bring them to the top of the pretzel. Press the ends into the dough to secure them.
Pretzel Buns

Combine 1/3 cup warm water with 1 tbsp baking soda and stir well.
Pretzel Buns

Dip the pretzels into the baking soda water, place them on a cookie sheet (I’ve lined mine with parchment paper) and sprinkle some kosher salt or sea salt over them. Let them rest for 10 minutes.
Pretzel Buns

Bake them at 350F (175C) for 18 minutes. Until golden brown.

Always those little hands reaching for the food and snatching away yummy stuff. He’s so my kid.
Pretzel Buns

Pretzel Buns
Ingredients
    2 cups all-purpose flour
    1 slightly heaping tsp instant yeast
    2/3 cup water
    1/2 tsp sugar
    1/2 tsp salt (1/4 would have been better)
    1/3 cup water
    1 tbsp baking soda
    kosher salt or coarse sea salt
Directions
    Combine the yeast and sugar. Add 2/3 cup warm water and let the machine spin for a while or let it just sit in a bowl for 5 minutes. Warm water but still very comfortable to touch. Add 1 cup all-purpose flour, 1/2 a tsp salt (I think I’ll go for 1/4 tsp next time) and let the machine spin for a while. Add the rest of the flour and knead it for 7 minutes straight.

    Transfer the dough to a lightly oiled bowl, put a little oil on top as well, cover with plastic wrap and let the dough rise until it has doubled in size. About an hour.

    Roll each piece of dough into a rope. Twist the ends again and bring them to the top of the pretzel. Press the ends into the dough to secure them. Combine 1/3 cup warm water with 1 tbsp baking soda and stir well.

    Dip the pretzels into the baking soda water, place them on a cookie sheet (I’ve lined mine with parchment paper) and sprinkle some kosher salt or sea salt over them. Let them rest for 10 minutes.

    Bake them at 350F (175C) for 18 minutes. Until golden brown.
Meal type: snack
Servings: 6 big pretzels or 12 smaller ones
Copyright: © kayotickitchen.com

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    17 Comments »

    1. 1

      These look delicious and I can’t wait to try them.  We have a place (you may have heard of it) here in the U.S. called Auntie Anne’s.  Soft pretzels that taste more like homemade bread of many varieties! Some are made with cinnamon sugar, some with coarse salt, some with jalapenos and some wrapped around a hot dog. There are many others and they are amazing.  Look forward to trying your recipe soon!  Thanks.:)
      Here is the link if you haven’t already heard of them.
      http://www.auntieannes.com/

      Tracy (Oklahoma) on Oct 21, 2010 @ 8:27 am Reply
    2. 2

      @ Tracy:

      I didn’t know them yet but omg, they have pretzel nuggets! And pizza knots! Love it.

      What a great idea to put jalapenos in there! Or hot dogs. You’re giving me great ideas here that I might just have to try this weekend! :)

      Kay on Oct 21, 2010 @ 8:30 am Reply
    3. 3

      beautiful pretzel bun!

      peachkins on Oct 21, 2010 @ 11:52 am Reply
    4. 4

      No, no, no, Nutella, not peanut butter! Her daddy brings huge soft pretzels
      home from Sam’s for her, and they have to be torn into chunks and
      dipped into Nutella! For Breakfast! Yours look super, and I’m not
      about to tell her I could make these. I’d never get out of the kitchen.
      She’s already figured out that I can make her lunch for school and make
      home made desserts to go in said lunch!

      Zanne on Oct 21, 2010 @ 12:04 pm Reply
    5. 5

      Mmmm soft pretzels get me every time! I love these “buns”!

      Katrina on Oct 21, 2010 @ 2:13 pm Reply
    6. 6

      How did you know I have been craving soft pretzels? Dipped in a bit of mustard, Mmmmm! These look pretty easy, could they be done in a bread machine?

      Spruce Hill on Oct 21, 2010 @ 2:31 pm Reply
    7. 7

      Soft pretzels are a New York City street corner staple.  I don’t think you can walk down a NYC street without encountering at least one pretzel vendor.  The soft pretzels I’ve made at home included a water bath with baking soda then baking in the oven.  I’m curious to find out the difference between your recipe and the one I’ve made.  Thanks!

      Karen U on Oct 21, 2010 @ 3:08 pm Reply
    8. 8

      I’m german, so I’m a pretzel-snob. first, jesus, you people. soft pretzels (called Laugenbrezeln, “Lye-Pretzels”) are eaten on their own, buttered, with butter and cheese or as a side to a meat-heavy dish. Second, you drink beer with them, either way. Third, NUTELLA? PEANUTBUTTER? HEATHENS! These are savoury and anybody desecrating them by making them part of this same trend that covers bacon with candy really should be sentenced to a diet of only snails for the rest of their lives.
       
      And also, Kay, I don’t know if you know traditional german Pretzels and if they were what you were going for, but if so, to make them you need the proper lye. they’re called lye-pretzels for a reason. bakind soda and water doesn’t work, what you need is sodium bicarbonate lye which you get at pharmacies.

      lily on Oct 21, 2010 @ 4:38 pm Reply
    9. 9

      @ Lily:

      Try them with peanutbutter and join us heathens down here! :)

      Followed a recipe from an American friend, so guessing it was no German recipe.You lost me at beer! I hate drinking beer.

      Hmmm sodium bicarbonate is baking soda.

      Kay on Oct 21, 2010 @ 4:43 pm Reply
    10. 10

      yeah, but the lye is different. I could explain in it german but I’m really lacking the terminology in english. The crust is supposed to be shiny, smooth, and a darker golden brown, and you achieve that with the correct lye. it’s something about the reaction, simply mixing baking soda with water makes for a different (from what I understand, weaker) lye. Over here you can get the lye at pharmacies, or sometimes bakeries.
       
      but then, perfect soft pretzels are sold everywhere and cheap so I never bother making them at home. my favourite bakery mixes some kind of fat (butter, I guess) into the dough, and it’s delicious that way.
       
      and….no ;) I will forever have them buttered with a beer. ah, that’s the life!

      lily on Oct 21, 2010 @ 5:05 pm Reply
    11. 11

      @Lily:

      Then I’m guessing they’re not German :)

      It’s interesting though that no one seems to know exactly who invented pretzels.

      Don’t make me come over there and forcefeed you pretzels with peanutbutter, because I will!

      ps: I agree with the bacon and candy thing. Nasty.

      Kay on Oct 21, 2010 @ 5:10 pm Reply
    12. 12

      I adore soft pretzels, especially dipped in a spicy mustard.  When I lived in New York, I used to buy them from the street carts.  I really need to start making them at home, so thank you for the recipe.

      Cookin' Canuck on Oct 21, 2010 @ 5:37 pm Reply
    13. 13

      I like soft pretzels so much better than the hard pretzel snacks. These look great, Kay.

      Jenna on Oct 21, 2010 @ 7:33 pm Reply
    14. 14

      I made these today with my litle one’s…they sure enjoyed it and it’s very easy. I had a bit of a problem though…when they came out of the oven they looked like they had flour dusted on them. When I tasted one it tasted like baking soda. I stirred it really well before dipping the pretzels in so not sure what I did wrong? I hope to try making them again. Thank you!

      Lori on Oct 21, 2010 @ 10:23 pm Reply
    15. 15

      what kind of machine was used for this recipe?
      victoria

      victoria on Nov 18, 2010 @ 9:21 pm Reply
    16. 16

      MY favorite way of eating these is heating up Cheez Whiz in a small bowl in the microwave and using it as a pretzel-dip. Yummy

      Ben Bless on Nov 13, 2012 @ 9:43 pm Reply
    17. 17

      I’m so excited to try these…they’re actually in the oven.  In the meantime I decided to do a little research, lye is actually sodium hydroxide not sodium bicarbonate, which can be used in food preperations.  However it doesn’t sound safe to me since  sodium hydroxide can also be used to clean drains!!!! So I’ll take baking soda and water over that any day!
       

      Lama on Mar 12, 2013 @ 4:59 pm Reply

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