Pretzel Buns are Soft, Chewy, and Easy to Make at Home

Get the recipe: https://bakewith.us/cj7uqh3v

Hey, friends, Martin here, celebrating King Arthur’s Big Month of Bread with these delicious pretzel buns. Imagine the best parts of a soft pretzel: the golden brown, shiny crust; the salty topping; and the soft, chewy interior. Now imagine all of these qualities in a homemade bun that's packed with your favorite sandwich fillings. They bring a fresh twist to classic sandwiches, as well as hamburgers and hot dogs.

SHOP THIS RECIPE:

Bread Flour: https://bakewith.us/7cw3kltq

Bread Lame: https://bakewith.us/f4g0fzds

Bowl Scraper: https://bakewith.us/v1xemwvg

Digital Scale: https://bakewith.us/3dhvmgmg

CREDITS
Host: Martin Philip
Senior Producer: Tucker Adams
Producer: Cecile Dyer
Culinary Producer: Lydia Fournier
Editor: Malik Fakiri
Multimedia Design: Matthew Johnson
Editorial Coordinator: Rachel Burcham
Executive Producer: Chris McLeod

CHAPTERS
0:00 Martin kicks off the Big Month of Bread!
0:31 Learn the mix and the importance of bread flour
3:57 Slap and fold the dough to build strength
5:18 Divide and shape into two styles of pretzel buns
10:54 Boil the dough for a brown, chewy exterior
14:31 Bake these gorgeous pretzel buns

Дата на публикация: 2 март, 2026
Категория: Друго