Pretzel Buns {Recipe}

1901958_10152231524049462_987282470_nManini shared her recipe of Pretzel Buns with us. Boiling the dough in a baking soda water bath prior to baking gives these a perfect chewy texture and helps crisp up the outside while baking. She loves them served with soft cheese…



1 packet active dry bread yeast (approx 15 gms)

1 cup warm water

2 tbsp soft butter

2 3/4 cups flour (50% atta + 50% maida)

1/2 tsp salt

1 tbsp brown sugar

5 tbsp baking soda

Coarse sea salt


In large bowl, combine 1 cup warm water and packet of yeast, sprinkling yeast on top of water. Let sit for about 3 mins till yeast foams up.

With fork or mixer, mix in 1 ½ cups flour, 2 tbsp butter, ½ tsp salt and 1 tbsp sugar for 3 mins until incorporated.

Slowly mix in remaining 1 ¼ cups flour and knead dough with hands until flour is mixed and dough loses stickiness.

Put the dough in a clean bowl, cover with plastic wrap, keep the bowl in a warm place to rise for 1 hour or until doubled.

Preheat oven to 450F degrees.

Divide the dough in equal sized balls and place them  onto a greased parchment on baking sheet. Cover the buns with damp tea towel. Allow to rise for 20 minutes until roughly doubled.

Ready  the boiling solution of 4 cups water and 5 tbsps baking soda in a shallow, wide saucepan (non-aluminum).

With a plastic spatula place each bun, one at a time, into the boiling baking soda solution for 20 seconds. Remove to baking sheet.

Brush the tops of the buns with mixture of 1 tbsp water and 1 beaten egg yolk. Score top/Cut a cross in the top and sprinkle with coarse salt.

Bake for about approx 7-10 mins or until they turn a mahogany brown color.

Remove from pan and place on a cooling rack.

– Courtesy Manini Lalbhai Badlani


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