Rye pretzel buns
These delicious, chewy pretzel buns are perfect for any sandwich or burger!
Servings: 6 servings
Ingredients
- ¾ cup water, warm I like it a little over 100 degrees, just warm to the touch
- 1 teaspoon yeast, active dry
- 1 teaspoon sugar
- 1 cup all purpose flour
- 1 cup rye flour I used a dark rye, but if you prefer, use a lighter rye.
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2-3 quarts water
- ½ cup baking soda
- 1 egg
- 1 tablespoon milk
- 1-2 tablespoon coarse salt
Instructions
- Activate yeast in warm water. You do this by adding the yeast and sugar to water, mixing briefly, then set it aside for 3-5 minutes. The yeast will start to get a little foamy.
- I mixed mine in a 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 into 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 the oven to 425 degrees.
- Line a baking sheet with parchment and set it 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 for 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 a hot oven.
- Bake 12-16 minutes, depending on actual oven temp. You want the rolls to be a deep golden brown.
- 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!