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VEGAN PRETZEL BURGER BUNS

These tasty pretzel buns are chewy, have a golden outer crust and a soft centre. 

Servings 10 buns

Ingredients

  • 4 1/2 cups all purpose flour
  • 1 tbsp unrefined sugar
  • 2 tsp active dry yeast
  • 4 tbsp coconut oil
  • 1 1/2 cups warm water
  • 1 tsp salt

Instructions

  1. Add sugar, warm water and yeast in a measuring cup, let sit for 5mins until bubbles to form in the cup. 
  2. in a stand mixer, add all ingredients and the yeast mixture. Mix on low speed until a rough ball begins to form. Continue to knead on low speed for another 5 mins, or until the dough ball turns smooth. 

  3. Transfer the dough to a large lightly oiled bowl. Cover and rest for 45 mins, or doubled in size.
  4. Preheat the oven to 180c. Line a baking sheet with parchment paper, set aside.
  5. Divide the dough into 8 or 10 equal portions. Roll dough and form a ball. 
  6. Place the rolls on the baking sheet and allow them to rest for 20 mins, or until they’ve risen again.
  7. When rolls are ready, bring 10 cups water to boil in a large pot, add 1/4 cup baking soda, turn the heat down so that no bubbles are breaking the surface. Drop 2 buns at a time into the hot water, leaving them for 30 seconds on one side, before flipping them over and leaving them for another 30 seconds. Using a slotted spoon, remove and drain each bun, returning it to the baking sheet.

  8. Brush coconut oil lightly on all of the buns. Immediately sprinkle the top of the buns with sesame (if using). Cut two small slits in the top of each of the buns. Bake for 15mins or until deep golden brown. Allow buns to cool completely before slicing. Enjoy.