Hello, I'm Italian. Until now I have often cooked burger buns but always with the same recipe, with very good results, but I've never tried pretzel buns . This is my first time. :) I converted the quantities of ingrediens to grams and milliliters (based on the US tables found online): - 30 grams of butter, softened. - 250 ml of hot milk , but not too hot 'cause We won't kill the yeast :) - A teaspoon of sugar - 6-7 gr of Active dry yeast - 185 gr of flour + 30 gr apart. The result? A semi-liquid dough to which I had to add almost double the flour. we hope they are good anyway 'cause your recipe is so good! Where did I go wrong in your opinion? Have the quantities of flour been converted correctly? Thank you so much!
I tried this recipe and they look and smell really good. I'm excited to try them out for dinner tonight. Salmon katsu burgers on pretzel buns 😍 Thank you for sharing the recipe!
Making them now myself. Gonna roll then into brat buns to go with my homemade brats. I’ll let ya know how they were when I get to eat them. Proofing now :)
Nope! The baking soda inthe water makes it alkaline, and that makes the lovely brown&shiny surface. There's less soda+sugar in the water for boiling bagels. Also- more traditional recipes call for caustic soda rather than baking soda-- LYE!!! You can BAKE baking soda at 330 for an hour to raise the pH for a deeper brown as well :)
Baking soda water gives the dark brown color to the buns. Originally, professional baker uses lye solution. Since lye solution is a bit harder to handle; therefore, most home cooks use baking soda instead.
Did you mix the exact amount of baking soda and water according to the recipe and cooked it according to the instructions in the video? I didn’t have any problem with mine. The bun doesn’t taste like baking soda at all.
just did the recipe. honestly a little dissapointed. The consistency is not the best. It is kinda chewy and a little wet. Not like the harder fluffy rolls you find in a restaurant.
They are suppose to be chewy, hence the name pretzel bun. Putting the dough into the baking soda boiling water makes them chewy. If yours were wet, it's because you didn't use a slotted spoon ot spider and got too kych water on the baking sheet. If you want a crispy roll, then use a French roll recipe😊
Hi Clutch! So nice to hear you tried making them. Make sure your kitchen/house temperature is warm which is suitable for the dough to rise. If it's winter/cold days like here, I put them inside the oven with lights on and it worked all the time. Also, try them as burger buns with caramelized onions, sooooo good!
@@gilliannagal5116 yeah mine resembled soft pretzel pancakes lol. They were delicious though. I just used them to dip into my sauerkraut and sauce like a bread stick lol. I’ll make em again with different yeast. I think mine was old.
I wrote the recipe down and followed it to the T. OMG THANK YOU SO MUCH FOR AN EXCELLENT RECIPE! I WILL BE MAKING THESE FOR THE REST OF MY LIFE.❣️
Short and to the point. Thanks!!! 💖
Cool thanks 😊 for showing how to make homemade pretzel
Wow! These pretzel buns are beautiful! Perfect for a burger.
Cooking with the Ley Sisters i just made burgers using them. they taste amazing.
Even better with ham and chedda
Very easy and worked with vegan ingredients!! Thank you 🙏
awesome! thats what I was looking. thanks!
so cute!!!! perfect buns
Arra Kitchen Haha yes they were! They’re also fluffy and tasty.
Omg they look beautiful. Can't wait to try it. We were so short of yeast these last few months, finally got me a bag damn it's like gold or something.
Thank you. they’re delicious too. I love it for burgers.
Thought it would need a egg wash. NOPE. First try, perfect. Great recipe, thanks!
Thanks for sharing,do you have recipe for burger fillings?
*sharing. Do
*have a recipe
I subscribed
Hello, I'm Italian. Until now I have often cooked burger buns but always with the same recipe, with very good results, but I've never tried pretzel buns . This is my first time. :) I converted the quantities of ingrediens to grams and milliliters (based on the US tables found online):
- 30 grams of butter, softened.
- 250 ml of hot milk , but not too hot 'cause We won't kill the yeast :)
- A teaspoon of sugar
- 6-7 gr of Active dry yeast
- 185 gr of flour + 30 gr apart.
The result? A semi-liquid dough to which I had to add almost double the flour. we hope they are good anyway 'cause your recipe is so good! Where did I go wrong in your opinion? Have the quantities of flour been converted correctly? Thank you so much!
1 cup ~= 130g. So 325g of flour is more like it.
@@dwightk.schrute8696 thank you so much!
@@dwightk.schrute8696 lol thanks Dwight
@@NBA-LejonBrames Haha
So very good buns! Looks amazing and tasty!
oven temperature?
Butter really helps them stand out at the end x) Gotta love butter
Dining with Alex True! They look shint and golden.
Chish
Can’t go wrong with that
I tried this recipe and they look and smell really good. I'm excited to try them out for dinner tonight. Salmon katsu burgers on pretzel buns 😍
Thank you for sharing the recipe!
Wow! Sounds delicious. I hope you liked it.
Can almond flour be used in plac of multi flour?
Making them now myself. Gonna roll then into brat buns to go with my homemade brats. I’ll let ya know how they were when I get to eat them. Proofing now :)
What is a brat bun
@@jackofblades3998 it’s similar to a hot dog roll. Just a bit sturdier so it can withstand the liquid content of a bratwurst and sauerkraut.
How were they????
@@jamesmason2070 they didn’t rise at all cause my yeast didn’t do it’s thing. Flavor wise they were outstanding
@@CheeseGrits_and_Nyquil Sounds like a second round is coming soon.
Pretty
Whats the song in the intro
Why are mine deflating when I touch before I can put them in the boiling water?
Lovely buns! But do you not apply an egg wash before baking? Just wondering ...
Nope! The baking soda inthe water makes it alkaline, and that makes the lovely brown&shiny surface. There's less soda+sugar in the water for boiling bagels. Also- more traditional recipes call for caustic soda rather than baking soda-- LYE!!! You can BAKE baking soda at 330 for an hour to raise the pH for a deeper brown as well :)
Gaming naman 🤗
Melanie Lazaro Salamat sis! Your kids will love these.
I can tell you used iMovie to make this.🤣 I do too
All my videos 🤣
The colour on mine came out patchy 😆 please suggest!
Some recipes apply an egg for the golden brown color
what would happen if I didn't put it into water with soda before baking? is it really so important?
The baking soda and water give it the pretzel taste
@@hilaryjohnson6461 ty for that I was wondering the same
Baking soda water gives the dark brown color to the buns. Originally, professional baker uses lye solution. Since lye solution is a bit harder to handle; therefore, most home cooks use baking soda instead.
It’s very important
Can i use margarine instead of butter?
Sarap sis!! Penge!🥰
Happy Ribbon PH Kunin mo na yong apat sis. Tama na tig isa kami ni hubby 😆😍
buns weight?
Yummy
Totally!
Why the recipes in vedio not same on description?
*all-purpose flour
*water
Which one should I use?
Hello. I think it’s the same.
Last week I made it. Why not beautiful like u 😭😭😭😭
th-cam.com/video/TkQ9tfUP2D8/w-d-xo.html
@@gilliannagal5116
Pls see again in your video.
Does anyone know what causes those little black dots to appear on pretzel buns?
No lye?
Can you please tell me the flour in grams? It's very important to be accurate
Hi! 1 cup = 120 grams. So it should be 300 grams plus 60 grams. I hope you’ll like it!
After dividing the dough buns are not rising at all. My buns turned out quite small. Now I'm trying to divide into 4 instead of 6
Maybe your yeast was expired?
I tried it with baking soda in the water. My buns ended up tasting like this baking soda. What could I have done wrong?
Did you mix the exact amount of baking soda and water according to the recipe and cooked it according to the instructions in the video?
I didn’t have any problem with mine. The bun doesn’t taste like baking soda at all.
Maybe the recipe used too much baking soda. You can try 35g baking soda with 1.5L of water.
Can you use instant yeast?
just did the recipe. honestly a little dissapointed. The consistency is not the best. It is kinda chewy and a little wet. Not like the harder fluffy rolls you find in a restaurant.
But isn’t this a pretzel dough recipe? Isn’t it supposed to be soft and chewy?
They are suppose to be chewy, hence the name pretzel bun. Putting the dough into the baking soda boiling water makes them chewy. If yours were wet, it's because you didn't use a slotted spoon ot spider and got too kych water on the baking sheet. If you want a crispy roll, then use a French roll recipe😊
I want it to be a little softer,like emily burger how can ı do that help me pls
did you try already the recipe? they’re soft to me.
Yup I screwed em up. They didn’t rise at all lol. Tasted good though. Roflmao
Hi Clutch! So nice to hear you tried making them. Make sure your kitchen/house temperature is warm which is suitable for the dough to rise. If it's winter/cold days like here, I put them inside the oven with lights on and it worked all the time. Also, try them as burger buns with caramelized onions, sooooo good!
@@gilliannagal5116 yeah mine resembled soft pretzel pancakes lol. They were delicious though. I just used them to dip into my sauerkraut and sauce like a bread stick lol. I’ll make em again with different yeast. I think mine was old.
Doesn’t sound bad at all! 🤣 Genius. Oh yeah probably the yeast is the problem. I hope it will work well the next time you make it.
I’ve always been under the impression that pretzel buns were vegan
Butter in the recipe?! Odd. Music pretty bad, sorry
Check out @malikbaking