Pretzel Sub Buns
The Perfect Pretzel Sub Buns – A Soft & Chewy Delight
Are you looking for the perfect combination of a soft sandwich roll with a satisfyingly chewy crust? These homemade pretzel sub buns are just what you need. Ideal for hearty sandwiches, bratwursts, or even cheese steaks. These buns bring the rich, salty flavor of classic pretzels into a sub-friendly shape.(you can shape them how you like)Their deep brown exterior and distinct taste come from a quick baking soda bath. This signature technique in pretzel-making gives them that unmistakable chew and golden shine. This recipe is simple enough to follow and yields bakery-quality results right from your kitchen.
A Brief History of Pretzel Bread
Pretzels have a fascinating history dating back over 1,400 years. Originating in Europe, it’s believed that Italian monks first created them around the 7th century as a reward for children who learned their prayers. (The History of the Pretzel, The New York Times).The distinctive pretzel shape, which resembles folded arms, was meant to symbolize prayer and good luck. Over time, pretzels spread across Europe and became particularly popular in Germany, where soft pretzels became a staple. German immigrants later brought pretzels to the United States, where they evolved into various forms, including pretzel rolls, pretzel bites, and now, delicious pretzel sub buns.(Oxford Companion to Food, Alan Davidson)
Making pretzel buns at home is much easier when you have the right tools. A stand mixer with a dough hook makes kneading the dough effortless, and a large slotted spoon is essential for dipping the buns in the baking soda bath without losing their shape. For a professional baking experience, using a high-quality baking sheet and parchment paper helps make even baking and easy cleanup.
get your ingredients ready and make these irresistible pretzel sub buns. They will take your sandwiches to the next level! 🍞🥨
Pretzel Sub Buns
Equipment
- Large mixing bowl:
- Measuring cups and spoons
- Stand mixer with dough hook (optional)
- baking sheet
- Parchment paper
- Large pot (for baking soda bath)
- Slotted spoon or tongs
- Pastry brush (for egg wash)
- Wire cooling rack
Ingredients
- 4 Cups All-Purpose Flour
- 1 Pkt (2 1/4 tsp) Active Dry Yeast
- 1 1/2 Cups Warm Water (110°F)
- 1 Tbsp Sugar
- 2 Tsp Salt
- 2 Tbsp Unsalted Butter, Melted
- 1/2 Cup Baking Soda (for boiling)
- 8 Cups Water
- 1 Egg Beaten (for egg wash)
- Coarse salt, for topping
Instructions
Activate the Yeast:
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Make the Dough:
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise:
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Buns:
- Punch down the dough and divide into 4-6 equal pieces. Roll each piece into a sub bun shape and place them on a parchment-lined baking sheet. Let rise for 30 minutes.
Prepare the Baking Soda Bath:
- In a large pot, bring 8 cups of water to a boil and add the baking soda. Carefully drop each bun in for 30 seconds per side, then remove and place back on the baking sheet.
Bake:
- Brush each bun with egg wash and sprinkle with coarse salt. Bake at 425°F for 15-18 minutes, or until deep golden brown.
Cool & Serve:
- Let the buns cool on a wire rack before slicing and filling with your favorite sandwich ingredients!