Pretzel Buns

Who doesn't love soft pretzels? I had one nearly every day in high school (yup, Mom, that's where all my lunch money went) and while I would like to think my palate is a bit more sophisticated, everyone loves soft pretzels so there's really no shame about it. Pretzel buns just give us a way to enjoy the best snack ever with something else. I made these hotdog-style for bratwursts, but if you want them for burgers just shape them into thick disks rather than logs. And if you want them to be pretzels, just roll a long rope and fold it into a pretzel shape!

Pretzel Buns (makes 4)

1/4 cup water, plus more as needed
1/4 cup coconut milk
2 Tbls. brown sugar
1 Tbls. butter
1 tsp. active dry yeast
1 1/2 cups flour
1/4 tsp. sea salt, plus more for sprinkling
1 tsp. wheat gluten
1/3 cup baking soda

In a small pot over low heat combine the water, coconut milk, brown sugar, and butter until the butter has melted. Let cool until it is warm, not hot, and stir in the yeast. Let sit for 5-10 minutes until the yeast has fully bloomed.

In the meantime, combine the flour, salt, and wheat gluten in a large bowl.

When the yeast is ready, stir it into the flour mixture, then switch to kneading with your hands. Depending on the humidity in your home you may need a little bit more water. Add small amounts slowly until the dough just forms a ball. Cover it with plastic wrap and let sit for half an hour.

Shape into logs (or whatever shape you're using), cover with plastic wrap, and let rest for another half hour.

When the buns are nearing the end of the second rising, bring a large pot of water to boil. Very slowly add in the baking soda and keep it boiling, watching so it doesn't overflow. If you add in the baking soda too fast you will have a big mess! Also preheat the oven to 425 F, making sure you have one rack on the bottom of the oven and one on the top.

Cut three slits in each bun.

Using a slotted spatula, transfer 1 or 2 buns at a time (depending on the size of your pot) to the boiling water. Boil for 30 second on one side, flip, then 30 second on the other side. Place on a wire rack to drain, sprinkling immediately with sea salt.

Once all the buns have boiled, transfer to a baking sheet lined with parchment paper. Bake for 5-6 minutes on the bottom oven rack, then switch to the top for another 5-6 minutes. Cool and eat!

This is what they looked like the first time I tried to make them pretzel-shaped. Notice one is not a pretzel shape. I'm okay with that. I want it to know I value it for what it tastes like and not what it looks like. Let's celebrate difference.