Description
Succulent homemade pretzel hamburger buns elevate classic burger experiences with German-inspired bakery craft. Salt-crusted edges and golden-brown surfaces promise irresistible sandwich moments you’ll savor with delightful anticipation.
Ingredients
Scale
- 4.25 cups all-purpose or bread flour
- 1.5 cups warm water (110°F / 43°C)
- 4 tbsps unsalted butter, melted
- 2.25 tsp (0.25 oz) active dry yeast
- 2 tsp granulated sugar
- 2 tsp salt
- 1 large egg, lightly beaten
- 0.25 cup baking soda
- salt for sprinkling (pretzel or kosher)
Instructions
- Yeast Activation: Combine yeast, warm water, and sugar in a stand mixer bowl, allowing the mixture to bloom and become frothy for 5-10 minutes.
- Dough Formation: Blend flour, salt, and melted butter into the activated yeast, mixing until a smooth, cohesive dough develops. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled in volume, approximately 1 hour.
- Bun Shaping: Gently place the risen dough onto a floured surface and divide into 8 equal portions. Shape each into a tight, smooth ball by pinching the bottom and rolling in palms. Arrange on a parchment-lined baking sheet in a staggered pattern with seams facing down.
- Proofing and Poaching: Allow buns to rest and rise for 30 minutes in a warm location. Meanwhile, prepare a poaching liquid by heating water with baking soda. Carefully submerge two buns at a time, poaching each side for 30 seconds, then drain on a cooling rack.
- Finishing and Baking: Brush each bun thoroughly with beaten egg and sprinkle with kosher salt. Score an “X” on top of each bun to facilitate expansion. Bake in a preheated oven at 425°F for 15-20 minutes until achieving a rich, golden-brown crust with a crispy exterior.
Notes
- Yeast Activation Tip: Ensure water temperature is between 100-110°F to properly activate yeast without killing it.
- Dough Consistency Check: Knead until dough becomes smooth, elastic, and slightly tacky, indicating proper gluten development.
- Proofing Environment: Use a warm, draft-free area like a turned-off oven with a pan of hot water to create ideal rising conditions.
- Poaching Precision: Maintain water at a gentle simmer, not a rolling boil, to achieve the signature pretzel exterior without tearing the dough.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 200
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg