Description
Homemade pretzel hamburger buns bring German bakery magic to classic American sandwiches. Golden brown crusts with signature salt crystals promise a delightful texture that elevates summer grilling experiences for hungry diners.
Ingredients
Scale
Main Ingredients:
- 4¼ cups all-purpose or bread flour
- 1½ cups warm water (110 degrees fahrenheit / 43 degrees celsius)
- 4 tablespoons unsalted butter, melted
Leavening and Flavor Agents:
- 2¼ teaspoons (¼ ounce) active dry yeast
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1 large egg, lightly beaten
Finishing Ingredients:
- ¼ cup baking soda
- Salt for sprinkling (pretzel or kosher)
Instructions
- Activate the yeast by combining it with warm water and sugar in a stand mixer bowl, allowing it to bloom and become frothy for 5-10 minutes.
- Incorporate flour, salt, and melted butter into the yeast mixture, mixing until a cohesive dough forms.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm environment until it doubles in volume, approximately 1 hour.
- Prepare a baking sheet with parchment paper for the pretzel buns.
- Gently place the risen dough onto a floured surface and divide into 8 uniform portions.
- Shape each portion into a smooth ball by pinching the bottom and rolling in your palms, ensuring a tight surface.
- Arrange the shaped buns on the prepared baking sheet, positioning them in a staggered manner with the seam facing down.
- Allow the buns to rest and rise again for 30 minutes in a warm location.
- Heat water in a large saucepan, adding baking soda to create the traditional pretzel poaching liquid.
- Carefully submerge two buns at a time in the simmering water, poaching each side for 30 seconds.
- Remove the poached buns with a slotted spoon and place on a cooling rack to drain excess liquid.
- Generously brush each bun with beaten egg, ensuring complete coverage.
- Sprinkle kosher salt over the egg-washed surface for authentic pretzel flavor.
- Using a sharp knife, score an “X” on the top of each bun to allow for expansion during baking.
- Bake in a preheated oven at 425°F for 15-20 minutes until golden brown and crispy.
Notes
- Precision matters when measuring yeast and water temperature to ensure perfect dough rising and texture.
- Kneading develops gluten, creating those signature soft yet chewy pretzel bun characteristics.
- Poaching in baking soda solution gives these buns their distinctive golden-brown crust and authentic pretzel flavor.
- Rolling technique is crucial for creating smooth, uniform buns that bake evenly and look professionally made.
- Salt sprinkle before baking adds a classic pretzel taste and creates a beautiful finishing touch.
- Allowing proper rising time develops rich flavor and ensures light, airy hamburger bun texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg