![]() Add in the baking soda and bring to a boil, then reduce to medium heat and let simmer. ![]() Preheat your oven to 200C/400F and place a small/medium pot over high heat with the 4 cups water.Let rise another 30 minutes, then cut a cross on top of each ball. Roll each piece into a ball and place on a lined baking sheet with enough distance apart. Knead with a little bit more flour if too sticky, the cut into 6 equal pieces. Punch the dough down and take out of the bowl. ![]() Cover with a towel and let rest for 1 hour until the dough has doubled. Return the dough to the bowl and turn it around a few times so that it becomes coated with a thin layer of oil. Clean your large bowl and slightly grease with oil.Place the remaining 0.5 cup flour on a working surface, place the dough on top and knead for 5-8 minutes until you have a moist, but not sticky dough. Pour in the yeast mixture and mix thoroughly. In a separate large non-metal bowl, add 1 cup flour and salt and combine.Add the sugar and briefly stir everything together, then put aside and let rest for 5 minutes until the yeast has activated. Place the yeast together with the lukewarm water into a small bowl (the water should be warm but not hot).A lot of people have asked for a gluten-free version but I haven’t mastered that one yet! Instead of white sugar you could use coconut or brown sugar. For the flour, I tried making it with all-purpose flour and spelt flour and they both work great. Now, there is some leeway in regards to the ingredients. You’ll need 6 basic ingredients: flour, salt, yeast, water, baking soda, and sugar. No matter the name, they are incredibly delicious! I’ll definitely be making these all the time now just because you can ‘healthify’ them a bit when making at home and they’re 100 times better when fresh out of the oven (and made with love)! □ In fact, these Vegan Pretzel Buns only require 6 very basic ingredients, no fancy equipment and they come out better than the bakery ones – you’ll see! □įun fact: in Germany we don’t actually call pretzel buns pretzel buns, but rather ‘brine buns’ because of the special leach you dump those buns in. I don’t know why but for some reason I always thought that bread-making is a difficult endeavor. Enjoy warm with unsalted butter.Growing up in Germany, pretzel buns have been a staple food during my childhood! A lot of the store-bought ones, however, are not always vegan, so it was about time to create an easy homemade version of Vegan Pretzel Buns! These little fluffy pillow are my new favorite thing! They are ridiculously easy to make and come out perfectly. Transfer the buns to the lined baking sheets, score a cross on the buns, and sprinkle with coarse sea salt.Ĭook the remaining buns in the same manner, then bake, one sheet at a time, for about 16 minutes or until golden brown. The buns don’t need to be completely covered with the solution, but mind that they don’t stick to the bottom. With a slotted ladle or spoon, slip two buns gently into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. Watch the pot the baking soda-water mixture will foam up. In a large pot, wide enough to fit 2 buns at once, bring 4¼ cups of water and the baking soda to a boil. Preheat the oven to 425☏ and line 2 baking sheets with parchment paper. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy. This process creates surface tension and prevents the buns from becoming flat. Dust your hands with flour, lay a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll it for about 10 seconds until its top is round and firm. Divide the dough into 10 equal (roughly 3-ounce) portions. ![]() When the dough has doubled in size, punch it down, take it out of the bowl, and knead for about 30 seconds. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 100☏ (35☌) warm oven, for 60 minutes or until doubled in size. Transfer the dough to a work surface and continue kneading and punching it down with your hands for a few minutes until you have a smooth and elastic ball of dough. If the dough is too sticky, add more flour. Add to the flour mixture and mix with the dough hooks of an electric mixer for a few minutes or until well combined. In a medium bowl, whisk together the water and butter - the mixture should be lukewarm. Combine the flour, yeast and salt in a large bowl.
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