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Baking Bread: Pretzel Buns

Lynn-Marie

I have been wanting to make pretzel buns for ages! I’m glad I finally got to, and I used a fabulous recipe from A_boleyn’s website. The dough was so easy to work with. My kids were very excited when I told them I was making pretzel buns. We have only had pretzel rolls twice from a bakery. Once from Bread and Cie in Hillcrest (San Diego area) that were wonderful, and the other time from Vons that were okay (my boys still ate them up). Josh has also made pretzel buns before. They tasted great but ended up a little flat. My pretzel buns actually ended up a little flatter than I wanted but they were still slice-able (is that a word?)

My dough after proofing for about an hour.
I loved playing with this dough! I will be making it again. 🙂
My dough balls weren’t perfect. I might have to weigh my dough balls next time so that I end up with more uniform sizes.
The hardest part was poaching the buns in the boiling water and baking soda solution. I had not floured my baking sheet very well so the buns were sticking to the surface. My buns deflated a bit on the way to the pot. I think I will make my dough balls smaller! The small buns baked up the nicest and roundest.
My buns baked a bit unevenly but they were still good. We used the buns to make ham and cheese sandwiches for dinner.

Thank you to A_boleyn for sharing her recipe with me! I am very happy with this bake. Any issues I had with it were due to my inexperience. I will know better what to do for next time!

-Lynn

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