Soft Pretzel Buns

Pretzels, am I right? And then sandwiches, burgers, warm bread with cold butter… Life is full of beautiful things and it all starts right here. These pretzel buns can do anything!

250 grams of spelt flourThe Soft Pretzel Buns {makes 6}

  • 2 deciliters of warm water
  • 1/2 tablespoon of dry yeast
  • 1 tablespoon of cane sugar
  • 2 tablespoons of rapeseed oil
  • 1 teaspoon sea salt

Add half (1 deciliter) of the warm water to a bowl with the yeast and the sugar. Let it hang out for 5 minutes. Add the other half of the warm water, mix, and then add the rest of the ingredients. Transfer to a floured work surface and knead for about 10 minutes. Cover and leave to rise for 1 hour or until doubled in size. / Preheat your oven to 200 / 390. When the dough has doubled in size, punch it down. Really punch it good. Divide into 6 pieces, roll out into slightly flattened buns and place on a parchment paper lined baking sheet. Leave it to rest a second time while you prepare the baking soda water. You know, the stuff that makes pretzels taste and look like, well, pretzels.

The Baking Soda Water

  • 1 liter of water / 4 cups
  • 2 tablespoons of baking soda

Bring the water to a soft boil and add the baking soda. Stir, stir, stir until pretty much dissolved. Now dunk your pretzel dough balls into the pot, one at a time, and let them swim in there for 30 seconds; 15 on each side. Place back onto the baking tray, slice an X on top with a sharp knife and give it a good sprinkle of sea salt flakes. Bake for 14 minutes or until golden brown.



Inspired by Love & Lemons.

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