These Rye Pretzel Buns are great for any sandwich. I love using rye in my whole grain baked goods because I really love the flavor! Also, making the them into a pretzel bun is even better, it gives it that really chewy and yummy crust!
Start this dough with an active dry yeast. I start this is a little warm water and a touch of sweetener (sugar in the case). If you are opposed to sugar, you can sub that out for honey no problem.
You will know it is ready to go when it get foamy. It usually takes about 3-7 minutes. This will depend on the water temp and temp in your house.
My grains are ground in my Nutrimill, which I would be lost without. I used Bluebird Grain Farms Rye for this recipe and love them! They also have flour if you don’t have the mill.
This is a straight dough method. This means when the yeast is activated, everything is thrown in the mixer together and mixed at once. I used my Bosch for this and it made quick work of it.
Preparing the rye pretzel buns for baking
This is a small batch, making 5 rolls. This is perfect for our family as their are 4 of us. One of the boys always wants an extra, so it works out really well.
Once it is rolled into a ball, flatten slightly, as shown in the photo below.
Boiling the pretzel buns
While it is rising, boil your water. Once it comes to a boil, add in the baking soda. Then it is ready to cook your buns in.
It is important to boil your pretzel buns, otherwise you won’t get the taste and flavor you are looking for. The boiling helps produce such a great chewy crust. The baking soda is what helps create that beautiful browned crust.
They cook quickly in the boiling water, about 30 seconds per side.
Place on your parchment lined baking sheet. Brush with egg wash.
Score or cut your buns with a sharp knife. I love this lame, if you are looking for one. You don’t have to do this step, but I prefer to make sure they are vented where I want them to vent.
Here they are, ready to go. I didn’t have a coarse sea salt, so I used my Kosher salt. It tasted great, but the coarse salt is so much prettier on the final product.
3/4cupwater, warmI like it a little over 100 degrees, just warm to the touch
1teaspoonyeast, active dry
1cupall purpose flour
1cuprye flourI used a dark rye, but if you prefer, use a lighter rye.
Activate yeast in warm water. You do this by adding the yeast and sugar to water, mixing briefly, then set aside for 3-5 minutes. The yeast will start to get a little foamy.I mixed mine in stand mixer, but it can also be done by hand if you prefer. The method is still the same. To the mixing bowl, pour in the activated yeast mixture, flours, salt and olive oil. Mix for about 5-7 minutes until the dough is smooth. If you are mixing by hand, it is the same process.Cover and allow the dough to double. I keep my house pretty warm, so mine rose really fast- about 35 minutes. Divide dough in 6 pieces. Form into rolls. Cover again and allow to rise the second time. Towards the end of the rise, start your 2-3 quarts of water boiling. Also, preheat oven to 425 degrees. Line a baking sheet with parchment and set aside. Mix egg with milk and set aside. This will be your egg wash. Now, add your baking soda to the boiling water. Being careful, place your risen rolls into the boiling water. Boil for about 3 minutes, flip carefully, and boil on the other side 3 minutes. Place on the parchment lined baking sheet. Brush with egg wash. If you want to, cut the X on the top of the rolls. Sprinkle with salt and move to hot oven. Bake 12-16 minutes, depending on actual oven temp. You want the rolls to be a deep golden brown. Remove from oven and allow to cool as much as you like. These rolls are so great with any sandwich. I used them for our teriyaki chicken burgers, but they would be so great in so many burgers or sandwiches!Now, sit back and enjoy. You deserve it!