Description
Soft and chewy vegan pretzel buns, perfect for sandwiches, burgers, or enjoying on their own! This recipe guides you through making the dough, shaping the buns, and giving them that signature pretzel flavor with a baking soda bath.
Ingredients
Scale
- 500g (about 4 cups) bread flour, plus extra for dusting
- 7g (2 1/4 teaspoons) active dry yeast
- 300ml (1 1/4 cups) warm water (about 105-115°F or 40-46°C)
- 30ml (2 tablespoons) vegetable oil (or other neutral oil)
- 15g (1 tablespoon) granulated sugar
- 10g (2 teaspoons) salt
- 2 liters (about 8 1/2 cups) water
- 60g (1/4 cup) baking soda
- 30ml (2 tablespoons) plant-based milk (almond, soy, or oat milk work well)
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the vegetable oil and salt to the yeast mixture. Stir to combine. Gradually add the bread flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down and Divide: Gently punch down the risen dough. Turn it out onto a lightly floured surface and divide into 8 equal pieces (approx. 100-110g each).
- Shape into Buns: Roll each piece of dough into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving space between each bun.
- Second Rise: Cover the shaped buns and let them rise for another 30-45 minutes, until slightly puffed up.
- Prepare the Boiling Solution: In a large pot, bring the water to a rolling boil. Carefully add the baking soda (it will foam up!).
- Boil the Buns: Gently drop each bun into the boiling water, one or two at a time. Boil for 30-60 seconds per side.
- Return to Baking Sheet: Use a slotted spoon to carefully remove the boiled buns and place them back on the prepared baking sheet.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare for Baking: Brush the tops of the boiled buns with plant-based milk.
- Sprinkle with Salt: Sprinkle the buns generously with coarse sea salt.
- Bake: Bake for 20-25 minutes, or until the buns are golden brown and sound hollow when tapped.
- Cool: Transfer the baked pretzel buns to a wire rack to cool completely before slicing and serving.
Notes
- Flavor Variations: Add garlic powder, onion powder, or everything bagel seasoning to the dough.
- Sweet Pretzel Buns: Omit the salt from the dough and sprinkle the baked buns with cinnamon sugar. Drizzle with a glaze of powdered sugar and plant-based milk.
- Freezing: Cool completely, wrap individually, and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
- Gluten-Free Option: Adapt with a gluten-free bread flour blend, adjusting liquid as needed.
- Serving Suggestions: Enjoy on their own or use for sandwiches, burgers, or sliders. Pair with vegan cheese dips or mustard.
- Dough Not Rising: Ensure yeast is fresh, water is at the correct temperature (105-115°F or 40-46°C), and the room is warm enough.
- Buns Too Dense: Avoid over-kneading and ensure adequate rising time.
- Buns Not Browning: Ensure the oven is at the correct temperature and brush with plant-based milk before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes