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