Pretzel Buns. You only need one recipe for German pretzel buns, and this is it. Blogger Meike Peters, of the acclaimed Eat in My Kitchen, has a new cookbook out filled with her favorite recipes. Yeast buns that taste and look like soft pretzels! "Buns that taste and look like soft pretzels!

German pretzel buns are super easy to make. This is my German pretzel bun recipe, and I really think you should try it. The crust is dark and chewy and the crumb is light and fluffy. You can cook Pretzel Buns using 8 ingredients and 1 steps. Here is how you cook it.

Ingredients of Pretzel Buns

1. You need 1 1/2 cup of Warm water (110 degrees).
2. You need 2 1/4 tsp of Active dry yeast.
3. It's 2 tsp of Granulated sugar.
4. It's 4 1/4 cup of All-purpose flour or bread flour.
5. Prepare 2 tsp of Salt.
6. You need 4 tbsp of Butter, melted.
7. You need 1/4 cup of Baking soda.
8. It's 1 of Salt for sprinkling on pretzel.

The BEST Homemade Pretzel Bread (or Pretzel Rolls) recipe ever. Seriously, once you make this Pretzel rolls make a great smaller serving size option. They are also the best hamburger buns in the. These pretzel buns or Laugenbrot are a specialty in Germany, Austria and Switzerland.

Pretzel Buns instructions

1. In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar. 2) Stir and let rest for 5 - 10 minutes or until foamy. 3) Add the flour, salt and melted butter. 4) Mix until well combined and forms a ball. 5) Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size. 6) Line a cookie sheet with parchment paper and set aside. 7) Pull dough out of bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each). 8) Form each portion into and ball by first pinching the top to the bottom and then rolling in the palm of your hand. 9) Place on prepared cookie sheet seam down in a staggered position. 10 Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double. 11) Preheat oven to 425°F and place oven rack in the middle position. 12) In a large saucepan, bring 2 quarts of water to a low boil.

Pretzel buns are certainly no exception! Chewy and doughy-soft, with that delicious pretzel flavor One other change I made from your typical pretzel bun recipe is that I used non-dairy milk instead of. No need to fear making bread. Remove to a parchment lined baking sheet and continue with the remaining buns. Ease: These pretzel buns require some time and some dishes but all in all nothing frustratingly difficult.