Pretzel Buns...MaMa and I have been seeing them all over blog land. When we originally saw this recipe that called for Whole Wheat Flour on AmyBites, we knew we had to give Whole Wheat Pretzel Buns a try! If you try them too, we know you won't be disappointed!
Whole Wheat Pretzel Buns
A fun way to liven up a burger or use as a simple roll.
- 1 1/3 c warm water
- 2 Tbs warm milk
- 2 1/2 tsp active dry yeast
- 1/3 c brown sugar
- 2 Tbs unsalted butter, melted
- 4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
- kosher salt or pretzel salt, to taste
- 2 qts cold water
- 1/2 c baking soda
- In the bowl of your mixer, mix 1/3 c warm water and the yeast and let stand until it starts to foam. Then add the remaining cup of water, warm milk, brown sugar and melted butter. Stir until the brown sugar is dissolved. Add the flour and mix with the dough hook. Continue to let the dough hook knead the dough for about 2 minutes. Take the dough out and form a log about 2 feet in length. Divide into 8 pieces for buns or 12 pieces for rolls.
- Form the pieces of dough into buns/rolls. Place on a lightly floured surface, cover with a towel and let rest for 30 minutes.
- Preheat the oven to 425 degrees. Lightly grease two baking sheets. In a large pot bring the water to a boil, then add the baking soda. Drop 1 -2 rolls into the bath at a time, letting soak for no more than 30 seconds and turning once. Remove with a slotted spatula and place on a the prepared baking sheets. Sprinkle with salt and cut design in the top of the bun.
- Let each sheet of buns bake in the oven for about 15 minutes, until golden brown (about 8 min for smaller rolls). Let cool for about 5 minutes before serving.
We enjoyed these Whole Wheat Pretzel Buns for dinner as Meatball Sandwhiches. Talk about a hearty sandwhich!