Pretzel Buns - Fresh Milled Flour
How to make Pretzel Buns with fresh milled flour. These pretzel buns are a symphony of flavors, a perfect harmony of softness and chewiness. Enjoy a leveled up experience from regular buns or rolls. Whether you're a seasoned baker seeking a new adventure or a passionate foodie in search of a homemade treat, our Pretzel Buns are here to elevate your culinary experience. You can choose to make hamburger or hot dog style buns with this same recipe!
Ingredients
Ingredients For Pretzel Bun Dough
- 3&3/4 - 4 cups Fresh milled flour 450g-480g I milled about 2&1/2 cups of hard white wheat to get this amount.
- 2 tsp instant yeast
- 2 tsp salt 10g
- 2 TBSP Olive Oil 28g
- 2 TBSP packed brown sugar 21g
- 1&1/2 cups warm water 360g
Ingredients For Topping
- 1/2 cup room temperature water 120g
- oil spray
- 1 TBSP baking soda
- 1 egg egg wash to get the brown color
- 1 tsp pretzel salt
Instructions
- Firstly, mill the flour.
- Then, add salt to the flour, and mix
- In a stand mixer, add brown sugar, warm water, and oil. Then mix together.
- Pour flour mixture into water mixture, and start mixing together. Mix until no dry flour is left. Then, cover the bowl and let sit for 15 minutes up to 2 hours.
- After the dough has rested, then add the yeast. Mix to incorporate the yeast.
- Start the kneading process. Knead the dough until smooth and you reach the window pane. See my video on troubleshooting the window pane. (this could take upwards of 25- 30 minutes.)
- Spray the bowl with oil, and cover. Let pretzel bun dough sit at room temperature until doubled. 1-1.5 hours.
- While the dough is rising, line a baking sheet with parchment paper. and make your topping solution.
- To make the brush on topping solution, combine baking soda and water in a microwave safe bowl. Stir.
- Heat the mixture in the microwave until it appears clear, this will take about 1-2 minutes. Be careful when removing, it may be hot.
- Stir mixture until baking soda has dissolved & set aside to allow to cool.
- Also, in a separate small bowl whisk egg to make an egg wash. Set aside.
- Now, once the dough has risen, move to a clean work surface or kneading mat. Lightly flour or oil your surface. Press the dough flat, then work it into about a 12 inch log shape. Go ahead and pop any large air bubbles you may see.
- Cut the dough log into 8 equal pieces.
- Take a piece and press it flat, then roll it up with the long side facing you to make hot dog or sausage buns. Use the sides of your hands to slide the dough from one side to the other to create surface tension. Repeat with each dough piece.
- Alternatively, to make hamburger or sandwich buns. Roll each dough ball into a sphere shape, making sure to gently pull some surface tension onto the top of the dough ball. Flatten with the palm of your hand slightly to make it a bun shape. Repeat with each dough piece.
- Also, you can make these into pretzel rolls by following the hamburger bun shaping, but not flattening them at the end.
- After all the pieces are shaped, place the buns on the parchment paper lined baking sheet, seam side down.
- Then, using a small brush, brush each dough bun with the water/baking soda mixture until completely coated. Spray them with a bit of oil, and cover.
- Let rise until they appear puffy, this will take about 30-45 minutes.
- Preheat the oven to 425*F. While the buns are rising.
- After they have risen, before baking. Gently brush each bun with the egg wash.
- Score the buns to your preference, or not.
- Sprinkle each bun with pretzel salt or any other topping of your choice.
- Bake until they reach a deep brown color, about 16-20 minutes.
- Let the Pretzel Buns cool completely before serving.
Notes
To store these Pretzel Buns, if you have any left, wrap them in an airtight container or bag for 3 or so days. For longer storage, it is best to let them cool completely, and then put in a freezer safe container or bag the same day they are baked. Then freeze for 4-6 months.