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
