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Pretzel Buns
Pretzel Buns
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Prep Time:
90 minutes
Cook Time:
23 minutes
Total Time:
113 minutes
Soft pretzel-inspired yeast buns perfect for sandwiches or dinner rolls, also great as hamburger buns with Swiss cheese and honey mustard.
Ingredients:
  • 4.5 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 0.5 cup warm water
  • 2 cups warm milk
  • 6 tablespoons vegetable shortening
  • 6 cups all-purpose flour, divided
  • 0.5 cup baking soda
  • sea salt
Instructions:
  • In a small bowl, combine the yeast, 1 teaspoon of sugar, and 1/2 cup of warm water (around 100 degrees F/40 degrees C). Allow the mixture to rest for 5 minutes until the yeast softens and a creamy foam forms.
  • Pour milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt into a bowl. Mix with an electric mixer on medium speed until smooth. Gradually add the remaining 3 cups of flour by hand, 1/2 cup at a time, ensuring thorough mixing after each addition. Once the dough comes together, transfer it to a floured surface and knead for approximately 5 minutes until smooth and elastic. Expect the dough to be slightly sticky.
  • Oil a large bowl, coat the dough with oil, cover with a cloth, let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Then, uncover the dough and gently punch it down.
  • Preheat the oven to 350°F (175°C).
  • Divide the dough into baseball-sized portions and shape them into 6-inch long "snakes". Roll each "snake" into a spiral to create a textured top. Set aside each formed bun.
  • Combine the baking soda and 4 cups of hot water in a bowl, no need to fully dissolve. Dip each bun in the baking soda mixture, then place on a baking sheet. Brush the buns with melted butter and sprinkle with sea salt. Bake in a preheated oven until golden brown, about 20-25 minutes. Allow to cool on a wire rack or brown paper bag.

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