Maybe it’s because I’m a big soft pretzel fan, but I think pretzel buns should be a universal bread option for sandwiches. That being said, standard recipes are not always vegan; quite often milk and butter are used. After making the recipe for these vegan pretzel buns though, I can honestly say there is no reason to use non-vegan ingredients. With using just water (instead of a combination of milk and water), a vegan margarine, and a flax egg to replace the egg wash, these pretzel buns came beautifully. Seriously, when I took the tray out of the oven I burst out saying “They’re beautiful!!”
Don’t let the different shape fool you- these taste just like a delicious soft pretzel. Especially when they’re fresh out of the oven and still warm…amazing. It’s definitely something I recommend you experience for yourself 🙂
- -For the Dough-
- 1 1/2 cups Warm Water
- 1 tbsp Active Dry Yeast
- 2 tsp Sugar
- 4 1/2 cups All-Purpose Flour
- 1 tsp Salt
- 4 tbsp Vegan Butter, melted and slightly cooled
- -For Boiling-
- 8 cups Water
- 1/4 cup Baking Soda
- -For Baking-
- 1 Flax Egg (1 tbsp Ground Flax Meal, 3 tbsp water)
- Coarse Sea Salt
- Pour the water into the bowl of a standing mixer. Add the yeast and sugar, stir to combine. Let sit until foamy, about 10 minutes.
- Add flour, salt, and melted butter to the yeast mixture and use the dough hook attachment on the lowest speed to knead the ingredients together for 5 minutes. A smooth dough should form that no longer clings to the sides of the mixing bowl. If the dough is still sticky, sprinkle a bit more flour and continue to knead until it is mixed in.
- Remove the dough from bowl and tuck the ends underneath to form smooth ball. Place in a large greased bowl and cover with a towel. Leave in a warm place for about 1 hour. After this, the dough will have doubled in size.
- Line a baking sheet with parchment paper or a silpat. Punch down the risen dough and place it on a clean, lightly floured surface. Cut the dough into 8 equal pieces. Smooth and stretch each piece at the top, tucking the ends underneath and pinching them together at the bottom to make a smooth ball of dough. Place the pinched-side down on the prepared baking sheet. Cover the dough with plastic wrap and leave it to rise for another 30 minutes until it puffs up and doubles in size again
- Preheat oven to 425°F. Place the the 8 cups water in a medium saucepan and bring to a simmer, then slowly stir in the baking soda. Place each roll pinch-side down into the water, let it sit for about 30 seconds, flip it over, and then let it sit for another 30 seconds. Use a large slotted spoon to remove the dough ball from the water and flip it back over, right-side up, onto the baking sheet again. Repeat with every ball of dough. Be sure to keep the rolls spaced at least an inch apart on the baking sheet.
- Brush all exposed areas of the rolls with the flax egg and sprinkle the tops with sea salt. Slash a cross the middle of each roll with a serrated knife.
- Bake the buns for 20 minutes, until they are golden-brown.