Pretzel Buns [Vegan]

Pretzel buns, also known as Laugenbrötchen, are a traditional baked specialty originating from Switzerland, Austria, and Germany. Whether you’re in the mood for a satisfying sandwich or seeking a side dish to complement your meal, these versatile rolls are an excellent choice.

Contents

Pretzel Buns [Vegan]1 1/2 cups warm water 1 tablespoon sugar 2 teaspoons active dry yeast 3 1/2 cups all-purpose flour 1 teaspoon salt 1/4 cup vegan butter, melted 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) Optional: sesame seeds for topping To create delectable vegan pretzel buns, begin by activating 1 cup of active dry yeast in 10 ounces of warm water.

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup vegan butter, melted
1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
Optional: sesame seeds for topping

1 pack fast acting yeast
1 teaspoon sugar
1 1/4 warm water
2 tablespoons canola oil
4 cups all-purpose flour
2 teaspoons fine salt
4 1/4 cups water
3 tablespoons baking soda
2 teaspoons sesame seeds
Salt

To create delectable vegan pretzel buns, begin by activating 1 cup of active dry yeast in 10 ounces of warm water.

In a large mixing bowl, combine warm water, oil, sugar, and yeast, stirring the mixture thoroughly with a wooden spoon until fully incorporated. Allow the mixture to sit undisturbed for precisely ten minutes.
Combine the flour and salt in a distinct bowl. The dry ingredients are gradually incorporated into the mixture, with the addition of one cup of flour at a time, ensuring a thorough and harmonious blend. Gently remove the dough from your mixing bowl and engage in a manual kneading process for approximately 5-10 minutes, gradually shaping it into a smooth, pliable consistency.
With gentle hands, lightly coat a medium-sized bowl with a thin layer of canola oil, then gently place the dough within it. Next, drape a sheet of plastic wrap over the top to create an air-tight seal, before positioning the bowl in a warm, draft-free area where the dough will have ample time to rise to nearly double its original size, approximately taking around 1 hour.
Removing the dough from the bowl, I transfer it to a clean workspace where I proceed to punch it down, then divide it evenly into eight portions. Roll the dough into balls. Arrange each bun on a parchment-lined sheet pan carefully. Let your dough rise for an additional 20 minutes.
Preheat your oven to 425°F.
Bringing a large pot of water to a rolling boil, then carefully adding one teaspoon of baking soda.
Using a slotted spoon, carefully submerge 1-2 buns in boiling water, starting with the topside facing downwards, and maintain this position for 30 seconds while poaching.
Flip the buns over and poach them for an additional 30 seconds to ensure even cooking and a tender texture.
The freshly baked buns are transferred to a wire rack, where they’re generously sprinkled with a blend of sesame seeds and flaky salt.
Slice an ‘X’ into the top of each baguette using a razor-sharp knife. Allow the cookies to dry while you finish baking the rest of the batch.
Place the buns on a parchment-lined sheet pan and bake at 375°F (190°C) for 16-18 minutes, vigilantly monitoring their progress to achieve the perfect golden brown hue.
Once cooled, transfer to a wire rack.