pretzel buns

Vegan Pretzel Buns

What’s better than a delicious vegan soft pretzel!?!? Well, maybe a delicious soft vegan pretzel bun! I mean come on! Who doesn’t want a tasty plant based burger on a homemade pretzel bun? We use our original  Challah Y’all, Vegan Challah  dough to make these super tasty buns and they are just about perfect. Soft and chewy on the inside, crisp and salty on the outside! Everything a pretzel bun should be, plus they vegan!!

What’s better than a delicious vegan soft pretzel!?!? Well, maybe a delicious soft vegan pretzel bun! I mean come on! Who doesn’t want a tasty plant based burger on a homemade pretzel bun? We use our original Challah Y’all, Vegan Challah dough to make these super tasty buns and they are just about perfect. Soft and chewy on the inside, crisp and salty on the outside! Everything a pretzel bun should be, plus they vegan!!

INGREDIENTS:

  • 4 cups all purpose flour

  • 1 1/4 cup aquafaba (measure the whipped product, not the liquid itself)

  • 1/3 cup sugar

  • 1/2 cup oil (I use grapeseed but you can use any neutral oil you like)

  • 4 1/2 teaspoons dry active yeast

  • 1 tablespoon sugar

  • 1 tablespoon salt

  • 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die and it will not activate.

  • course salt ( for bun tops)

  • 1 cup extra aquafaba plus 1 tablespoon maple syrup, for brushing bun tops

  • 2 teaspoons baking soda, for boiling water

COOKING INSTRUCTIONS:

  1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar

  2. Let the that sit for 10 minutes to activate, or until the mixture is super foamy at the top.

  3. In a stand mixer add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!

  4. Mix until all of the ingredients are incorporated then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.

  5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.

  6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of bounce back if you poke it.

  7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.

  8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.

  9. Let dough rise about an hour, or until the dough has doubled in size.

  10. Remove dough from oven, and on a clean lightly floured work surface, divide the dough into 10 equal pieces and form them into round bun shapes. Place them on a parchment lined baking sheet to rest.

  11. Preheat oven to 400 degrees

  12. Bring a large pot of water to a boil. I use my dutch oven. Once it is boiling add 2 teaspoons baking soda.

  13. Gently put 1 to 2 buns into the boiling water at a time. After 30 seconds carefully flip the buns over suing a slotted spoon and let them boil for another 30 seconds. Remove from the water and place back on parchment lined baking sheet. Repeat with remaining buns.

  14. Mix reserved cup of aquafaba with 1 tablespoon of maple syrup, and brush bun tops with the mixture. Sprinkle buns with course salt.

  15. Place buns in the oven on the middle rack and bake for 20-25 minutes. You can brush them a few times with the aquafaba mixture during the baking process to help make them shiny and to darken up.

  16. Allow buns to cool before slicing and serving.

If you like this recipe, try these:

Soft Vegan Challah Pretzels

Quinoa Black Bean Burgers

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