Recipe: Pretzel Buns

As soon as the latest issue of LandLust Magazine hits the shelves in Germany, my dad sends me a copy here to the US. I love this magazine - reading it and looking at the pictures is like a mini escape to Germany. 

So, when this latest issue had recipes for pretzels and pretzel buns, I knew I had to try making them immediately. As long as I can remember, I have loved pretzels. Growing up in Germany, they were a regular part of my life. And while we can find them here now once in a while, they aren't quite the same.

 So, by popular request on Facebook, I translated the recipe and adapted it to American ingredients.


Pretzel Buns
(makes about 16 buns)

Ingredients: 

500g All-Purpose Flour
2 1/4 teaspoon dry yeast
1/2 teaspoon sugar
2 teaspoons salt
40g softened butter

For the brine:
50g baking soda

Possible toppings:
coarse salt,
seeds (sesame, poppy, pumpkin, sunflower),
or a little grated cheese

1. Dissolve yeast and sugar in 320ml lukewarm water.
2. Using the dough hook on the mixer, work the flour, salt and softened butter into the yeast water. Knead the soft dough for at least five minutes (I had to add a little more flour to keep the dough from sticking).
3. Form the dough into a ball, put into a large bowl, cover and allow to rise for either 2 hours at room temperature or over night in the refrigerator. (I allowed it to rise over night and made the buns for breakfast.)
4. After the dough has risen, divide it into 16 equal parts, form each one of them into a small ball, cover and allow to rest for 15 minutes.
5. Preheat the oven to 465 degrees F (240 C).
5. Meanwhile bring 1.5 liters of water to a simmer. Add the baking soda carefully as it will foam quite a bit initially.
6. Add three or four of the dough buns at a time to the simmering water for about 45 seconds, turning them once.
7. Remove from the water, allow excess water to drip off and put on a parchment-lined baking sheet. (I used a Silpat baking mat, which worked great.) With a sharp knife, cut a cross into the top of each bun and sprinkle with your topping of choice. Allow to rest for 15 minutes.
8. Bake for 15 minutes or until nicely browned and your kitchen smells like a German bakery.
9. Try not to devour all of them. By yourself. In one sitting.

Enjoy!! Easy and delicious! And if you make the dough the night before, you can have fresh buns for breakfast. Also, they freeze really well.

A note: This recipe is easiest if you have an electronic kitchen scale that also measures in grams. For the liquids, 1 ml is equal to 1 gram, so you can weigh them on the scale as well.

Tomorrow, I'll have a bunch of art for you! In the meantime, have a beautiful Thursday!

❧ Silke