You know, they say that if you put something on a pretzel bun, it is going to be delicious. I think I believe them. Why, you ask? Well, you take an already delicious cheeseburger and nestle it inside a pretzel bun and you have yourself something that is absolutely amazing.
The origin of the pretzel is a bit cloudy. Looking at the history of pretzels, there are mentions of ancient Egypt, Europe, Italian Monks, and German Bakers. Although it is a bit tough pin-pointing the exact origin, pretzels have become a popular food all over the world. They are often enjoyed as a snack or as a side dish, and they can also be used in a variety of recipes…namely as a bun for your favorite cheeseburger.
What makes pretzel buns the perfect choice for your favorite cheeseburger recipe? Well, there are a few advantages of using a pretzel roll over traditional hamburger buns.
To begin with, pretzel buns have a slightly salty, nutty flavor that pairs well with the beef and cheese of a cheeseburger. The more substantial crust and soft interior also add a nice textural contrast while providing a little more tooth to the overall cheeseburger experience.
Pretzel buns are sturdier than traditional hamburger buns. This gives them the ability to the juiciest of cheeseburgers and cheeseburger sauces without getting soggy.
The combination of flavors and sturdiness make pretzel buns extremely versatile. Pretzel buns pair well with a variety of cheeses and cheeseburger toppings. Plus, they are also a good choice for other sandwiches, such as pulled pork sandwiches and reuben sandwiches…both of which are quite tasty.
Now, this recipe for pretzel buns is a bit more complex that your average bread/roll recipes. Don’t feel obligated to make your own pretzel buns. Today, pretzel buns are widely available at grocery stores and bakeries. Store-bought pretzel buns are quite good and they are relatively affordable. Either way, using a pretzel roll will certainly up your cheeseburger game.
Recommended Tools
- Instant Read Thermometer – https://amzn.to/4eoziu0
- Silicon Baking Mats – https://amzn.to/4iluGai
- Enameled Cast Iron Dutch Oven - https://amzn.to/4lMJula
- Nitrile Gloves – https://amzn.to/4fDicd8
- Plastic Slotted Spoon - https://amzn.to/3EJSBCe
Ingredients for Pretzel Buns
- 360 g warm water 105F to 110F
- 15 g brown sugar
- 5 g diastatic malt
- 7 g active dry yeast (1 packet)
- 630 g all-purpose flour
- 6 g salt
- 56 g unsalted butter – melted
- 1 egg yolk, beaten with 1 tbsp
- water
- vegetable oil
- pretzel salt or flakey kosher salt
Water bath
- 10 cups water for blanching
- 190 g baking soda
Directions for making Pretzel Buns
Combine the warm water, brown sugar, diastatic malt, and yeast in the bowl of a stand mixer. Mix with a fork or small whisk. Allow the yeast to bloom for about 5 minutes.
In a separate bowl, mix together the flour and salt. Add flour/salt mixture and melted butter to the yeast mixture. Using the dough hook attachment, mix on low until well combined - approximately one minute. Increase speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
Remove the dough from the mixing bowl. Clean and lightly oil the inside of the bowl. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place until the dough has doubled in size. Approximately 60 minutes.
Turn the dough out onto a lightly-floured work surface and divide into 85-gram portions (approximately 12 pieces). Shape dough pieces into balls and place on a piece of parchment or a lightly oiled sheet pan, leaving room to expand. Cover with a lightly-oiled piece of plastic wrap or a damp cloth. Allow to rise for 20-30 minutes.
Preheat oven to 450 F.
Line 2 sheet pans with parchment paper and lightly brush with oil, or line with a silicone matt. Set aside.
In a large non-reactive pan, bring 10 cups water to a boil. *CAUTION* SLOWLY add the baking soda to the water. ADDING THE BAKING SODA WILL INCREASE BOILING ACTIVITY.
One by one, place the dough top down in the boiling water for 10-15 seconds. Using a slotted spatula, flip the dough over and allow to cook another 10-15 seconds. Remove them from the water using a large flat spatula.
Place blanched pretzel buns on the prepared baking sheets.
Lightly brush the top of each pretzel bun with the beaten egg yolk and water mixture. Using a sharp knife or razor, make a ¼” deep slice across the top of each bun. Sprinkle the tops of each bun with pretzel salt.
Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack and allow to cool.
