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If you’re craving that perfect soft, chewy, and golden bun with the irresistible tang of traditional pretzels, this Vegan Pretzel Buns Recipe is exactly what you need to try next in your kitchen. These buns boast a wonderfully tender inside, a slightly crisp, beautiful mahogany crust, and a sprinkle of flaky salt that makes every bite a celebration. Whether you’re assembling hearty sandwiches or just enjoying them fresh, these buns are a delightful plant-based twist on a classic favorite that’s sure to become a staple in your baking repertoire.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this Vegan Pretzel Buns Recipe plays a crucial role in building the rich flavor, ideal texture, and stunning color of these buns. From the blend of flours to the magic baking soda bath, everything is essential to creating the perfect bun.
- All-purpose wheat flour (250 g / 2 cups): Provides tenderness and a soft crumb for the buns.
- Bread/strong flour (250 g / 2 cups): Adds gluten strength for chewiness and structure.
- Fine salt (2 tsp): Enhances and balances all the flavors in the dough.
- Instant dried yeast (8 g / 2 tsp): Powers the dough to rise for that airy and pillowy interior.
- Vegan butter or odourless coconut oil or liquid oil (50 g / ¼ cup): Keeps the buns moist and tender with a subtle richness.
- Baking soda (35 g / 2 heaped tbsp): Used in the water bath to create that signature pretzel crust and deep color.
- Flaky salt: Sprinkled on top to add texture and a burst of salty goodness.
- Lukewarm water (300 ml / 1¼ cups): Activates the yeast and helps form the dough’s perfect consistency.
How to Make Vegan Pretzel Buns Recipe
Step 1: Combine the Dry Ingredients
Begin by mixing both the all-purpose and bread flours together with the fine salt and instant yeast in a large bowl. This blend ensures your buns have that perfect balance of softness and structure, giving you the unmistakable chewy bite of a pretzel bun.
Step 2: Prepare the Wet Ingredients
Melt your chosen vegan butter or coconut oil over low heat until it’s just warm, then stir it into the lukewarm water. Pour this liquid mixture into the dry ingredients and stir roughly with a spoon to bring the dough together. This step develops a dough that’s neither too sticky nor too dry, so be prepared to add a splash more water if needed to achieve the perfect consistency.
Step 3: Knead the Dough
Turn the dough onto a floured surface and knead it for about 8 to 10 minutes. Using the heel of your hand to stretch and fold the dough repeatedly develops the gluten needed to build elasticity and strength—this is what will give your buns their chewy interior and lovely texture.
Step 4: First Proofing
Place the smooth dough in a clean bowl, cover it with a kitchen towel, and set it somewhere warm for 1 to 1½ hours until it’s doubled in size. This gradual rise allows the yeast to work its magic, creating airy bubbles that make the buns delightfully fluffy inside.
Step 5: Shape the Buns
Once the dough has risen, punch it down to release the air and divide it into 8 to 10 equal pieces, depending on your ideal bun size. Shape each piece into a tight “money sack” ball, then roll each bun gently against a floured surface to tighten the skin, which helps the buns hold their shape during baking.
Step 6: Second Proofing
Place each shaped bun onto a square of oiled baking paper, cover them again with a kitchen towel, and allow them to proof for another 20 to 30 minutes until they’ve puffed up nicely. This second proof helps establish an even crumb texture inside your final buns.
Step 7: Prepare the Baking Soda Bath
Just before the second rise finishes, bring 1 liter of water and the baking soda to a gentle simmer in a large pot. This bath is the secret to that iconic pretzel crust and deep golden color, so be attentive to prevent it from boiling over.
Step 8: Boil the Buns
Carefully lift each dough ball by its baking paper, flip it so the seam is on top, and seal the bottom edges to secure the shape. Simmer 2 to 3 buns at a time in the baking soda water for 60 seconds on each side. This brief bath develops the chewy pretzel-like crust that sets these buns apart.
Step 9: Score and Salt
After drying the buns on a rack, use a sharp knife or a razor blade to make shallow criss-cross cuts on top of each bun. Sprinkle generously with flaky salt or your choice of seeds to finish, adding visual appeal and extra flavor.
Step 10: Bake to Perfection
Bake in a preheated oven at 225° C (425° F) for about 17 to 19 minutes, depending on bun size. Watch as they develop a beautiful mahogany color and a crisp crust. They are best enjoyed fresh on the same day for maximum softness and flavor.
How to Serve Vegan Pretzel Buns Recipe
Garnishes
A sprinkle of flaky salt is traditional and perfect, but don’t hesitate to get creative with coarse sesame seeds, poppy seeds, or even a light brush of vegan butter for extra shine. These small touches elevate the buns and make each bite uniquely satisfying.
Side Dishes
These buns pair beautifully with a variety of sides—think tangy vegan mustard or creamy avocado spread, fresh slaw, or crispy baked fries. Their versatility means they can easily complement everything from classic burgers to picnic-worthy sandwiches.
Creative Ways to Present
Try slicing the buns to create sliders filled with your favorite vegan patties or heaps of sautéed mushrooms and onions. Or serve them alongside hearty soups, where their chewy texture is perfect for dipping and soaking up cozy flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your Vegan Pretzel Buns Recipe in an airtight container at room temperature for up to one day, though they truly shine best fresh. Beyond that, they may start to lose the delightful crusty texture you worked so hard to achieve.
Freezing
You can freeze these buns tightly wrapped in plastic wrap and placed in a freezer bag for up to one month. When you want to enjoy them later, simply thaw at room temperature and then reheat to bring back that fresh-baked goodness.
Reheating
To reheat, wrap the buns in foil and place them in a preheated oven at 180° C (350° F) for about 10 minutes. This helps revive the crust’s crispness while warming up the soft interior for a freshly baked feel.
FAQs
Can I use only one type of flour for this Vegan Pretzel Buns Recipe?
While you can experiment with just one flour, the combination of all-purpose and bread flour provides the ideal balance of softness and chewiness. Using only all-purpose flour may make the buns less elastic, while bread flour alone might result in a denser texture.
Why is baking soda used in the boiling water?
The baking soda bath alters the dough’s surface pH, which helps the crust develop that characteristic brown hue and chewy texture. It also contributes to the signature pretzel flavor that is essential to these buns.
Can I make these buns gluten-free?
Gluten is key for the elasticity and chewiness in pretzel buns, so making a gluten-free version requires alternative ingredients and techniques. While this recipe isn’t gluten-free, you can explore specialized gluten-free pretzel recipes tailored for those dietary needs.
Why do I need to ‘seal’ the bottom of the buns before boiling?
Pinching the dough edges on the bottom seals the seam, preventing the buns from opening up or losing shape during the baking soda bath. This simple step ensures your buns stay perfectly round and neat while simmering.
How important is the second proofing step?
The second proofing allows the dough balls to relax and puff up again after shaping, which results in a lighter crumb inside and better rise during baking. Skipping this step can make buns denser and less airy.
Final Thoughts
Getting cozy with this Vegan Pretzel Buns Recipe in your kitchen is a joyful experience that rewards you with fresh, perfectly chewy, and beautifully golden buns every time. Whether you’re making sandwiches for a casual lunch or impressing friends at your next gathering, these buns bring warmth, texture, and flavor to the table in a way that just can’t be beat. I can’t wait for you to bake them and share in the delight they bring!
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Vegan Pretzel Buns Recipe
- Total Time: 1 hour 42 minutes
- Yield: 8-10 buns
- Diet: Vegan
Description
These vegan pretzel buns are soft, chewy, and have the classic deep brown crust and salty flavor of traditional pretzels. Made entirely without animal products, they are perfect for sandwiches or as a tasty bread side. The dough is enriched with vegan butter and boiled briefly in a baking soda solution before baking to achieve that signature pretzel texture and flavor.
Ingredients
Dry Ingredients
- 250 g / 2 cups all-purpose wheat flour, plus extra for dusting
- 250 g / 2 cups bread / strong flour*
- 2 tsp fine salt
- 8 g / 2 tsp instant dried yeast*
- 35 g / slightly heaped 2 tbsp baking soda
- flaky salt, for topping
Wet Ingredients
- 50 g / ¼ cup vegan butter or odorless coconut oil or liquid oil
- 300 ml / 1 and ¼ cups lukewarm water
Instructions
- Mix Dry Ingredients: Place both flours, salt, and dried yeast in a large bowl. Mix thoroughly to combine evenly.
- Prepare Wet Ingredients: Melt the vegan butter or coconut oil over low heat. Combine it with 300 ml lukewarm water.
- Form Dough: Pour the wet mixture into the dry ingredients. Mix with a spoon until the dough roughly comes together. Adjust liquid amount if needed depending on flour absorbency.
- Knead Dough: Turn dough onto a work surface. If dry, add a little water. Knead by stretching and folding the dough repeatedly for 8-10 minutes until smooth and elastic.
- First Proofing: Place the dough in a clean large bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1½ hours until doubled in size. (A slightly warmed oven at 25°C / 77°F works well.)
- Prepare Baking Paper: While dough proofs, cut out 8 to 10 squares of baking paper about 10 cm / 4″ each.
- Divide and Shape Dough: Punch down the risen dough and divide into 8-10 equal portions (about 84 g / 2.95 oz each). Shape each into a tight money sack shape with seam underneath. Roll gently on a floured surface until smooth and taut.
- Second Proofing: Place each shaped bun on an oiled baking paper square. Cover with kitchen towel and let rise again for 20-30 minutes until doubled in size.
- Prep Baking Soda Bath: Just before buns finish second proofing, bring a large pot with 1 liter / 4 cups water and baking soda to a gentle simmer. Watch closely as it can boil over.
- Preheat Oven: Heat the oven to 225°C / 425°F.
- Boil Buns: Carefully lift buns by the paper, flipping them so the seam faces up. Pinch the bottom perimeter gently to seal shape. Place 2-3 buns at a time in simmering water for 60 seconds on each side. Remove and drain on a rack.
- Score and Salt: When dry, make a shallow criss-cross cut on top of each bun with a razor or sharp knife. Sprinkle flaky salt or optionally sesame/poppy seeds.
- Bake: Bake buns in the preheated oven for 17-19 minutes until golden brown and crusty. Larger buns may need the longer time.
- Serve Fresh: Best consumed the same day as they do not keep well.
Notes
- Adjust water quantity slightly based on flour absorbency or climate.
- Use odorless oils for neutral flavor; vegan butter adds richer taste.
- Be gentle when handling proofed buns to preserve airiness.
- The baking soda bath is key for authentic pretzel crust and deep color.
- Use a clean razor or sharp knife to score for easiest cuts without deflating buns.
- Buns freeze well if baked and cooled, then wrapped tightly.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
