Pretzel Burger Buns

Recipe for 8-10 buns

4 1/2 cups all-purpose flour

1 tsp salt

1 1/2 cups warm water

1 tbsp. unrefined sugar

2 tsp active dry yeast

4 tbsp. coconut oil

4 tbsp. chia seeds

Add sugar, warm water and yeast in a measuring cup, let sit for 5 minutes until bubbles form in the cup. 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 minutes, or until the dough ball turns smooth. Transfer the dough to a large lightly oiled bowl. Cover and rest for 45 minutes, or doubled in size. (I put it in the oven to proof).

Preheat the oven to 350F. Line two baking sheets with parchment paper, set aside.

Divide the dough into 8 - 10 equal portions. Roll the dough and form a ball. Place the rolls on the baking sheet and allow them to rest for another 20 minutes, or until the have risen again. Meanwhile, bring 10 cups water to a boil in a large pot, add 1/4 cup baking soda, turn the heat down so that no bubbles are breaking the surface. Drop 2-3 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. Brush coconut oil lightly on all of the buns. Immediately sprinkle with chia seeds. Cut two small slits in the top of each buns. Bake for 15 minutes or until deep golden brown. Cool before slicing.

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