Homemade Pretzel Buns — Stacie Lamoore

These buns have become a semi-regular occurrence in our household. They are light and fluffy with a slightly sweet tang to them. We love to pair them with Pulled Pork BBQ or Chicken BBQ. I always make them in our automatic bread maker, but you can just as easily adapt this recipe if you don’t have one. Just mix and let rest for an hour, then beat and let rest for another half hour. Just make sure to keep the dough warm to encourage it to rise.I find that when I go to cut the dough apart for rolls it is easiest to do if I use a pizza cutter to separate the dough. I also cut it into quarters then cut those in half. This gives me rolls about the size of a hamburger bun. If you want smaller dinner sized rolls just cut the quarters into quarters and then form your rolls. I find this tutorial very helpful when rolling buns or dinner rolls and I suggest you check it out.

Pretzel Buns:1 Cup Water (room temp)2 Teaspoons Salt1 Tablespoon Honey3 ¼ Cup Flour2 ¼ Teaspoons YeastBaking Soda Bath:4 Cups Water¼ Cup Baking SodaPlace the water, salt, honey, flour and yeast in a bread maker in the order listed. Select the “Dough” cycle.Once your dough cycle is complete remove from the bread pan and set on a lightly floured counter.