Tobi’s Vegan Pretzel Buns

One of the best ways to connect to your roots is through food. When nostalgic for a taste of home, Tobi hand makes these pretzel buns, which we eat in a variety of ways: my favorite is as the sandwich for our fava bean and leaf vegan burgers.

Tobi created this vegan version, but you can certainly bet that in Germany these are made with a load of salted butter. I’d argue that these are as good as anything you’d find in the homeland.

Ingredients:

• 1 T instant yeast, dissolved in 1/4 cup warm water with 2 tsp sugar for 5 minutes

• 500 g bread flour

• 1 1/4 cup warm water

• 3 tsp sea salt

• 2 1/2 T Miyoko’s vegan butter

• 1 oz food-grade lye, dissolved in 1 quart water

• Maldon salt (or any flakey sea salt) for topping

Method:

Preheat the oven at 375 degrees F.

Add the flour, sea salt, instant yeast solution, and 1 cup warm water to a mixing bowl. Mix using a standing mixer with a dough hook until it comes together into a stiff ball. Add more water as needed to form a dough ball.

After kneading the dough for 5 minutes, let it rest for a few minutes. Then add the softened vegan butter and knead for another 5 minutes. The dough should be firm and soft. Let the dough rest for 1 hour at room temperature.

Form the dough into 6 balls. Put the dough balls on a baking sheet and place in the freezer for 10 minutes so they firm up.

Wear gloves (and googles) to make the lye solution. Remember to always add the lye to the water (not the other way around). Dip each frozen ball into the solution for 30 seconds, making sure it’s evenly coated.

Place balls on a baking tray lined with parchment paper. Cut a “X” on top of the bun, just enough to let the buns release and rise, giving them that nice “oven spring”. Top each bun with a generous sprinkle of Maldon salt.

Place buns into oven for 20-25 minutes until golden brown.