Vegan Sesame Pretzel Buns

Pretzel Buns or Laugenbrötchen are a baked specialty from Switzerland, Austria and Germany. Before baking, the buns are coated in a baking soda solution, to get the characteristic browning effect while baking.

These Vegan Sesame Pretzel Buns may take a little bit more prep time, but the results are worth the extra effort. Eat these pretzel buns warm from the oven with butter or use them for your favourite sandwich or burger. It’s very easy to ‘veganize’ this recipe, replace the butter in the basic recipe with canola or any other vegetable oil.

Gently slip 1 or 2 buns into the boiling baking soda water (top side down first) and poach for 30 seconds, turn them over and poach the buns for another 30 seconds. Poaching them for too long makes the bun soggy even after baking, so keep an eye on the poaching time.

For extra flavour I love to sprinkle sea salt and sesame seeds over the poached buns before baking.

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5 from 1 vote

Vegan Sesame Pretzel Buns

Pretzel Buns or Laugenbrötchen are a baked specialty from Switzerland, Austria and Germany. Before baking, the buns are coated in a baking soda solution, to get the characteristic browning effect while baking.

Prep Time2 hours hrs

Cook Time16 minutes mins

Total Time2 hours hrs 16 minutes mins

Servings: 8 Buns

Author: Fabio

Ingredients

• 1 pack fast acting yeast 8g
• 1 teaspoon sugar
• 300 ml warm water
• 2 tablespoons canola oil
• 500 g all purpose flour
• 2 teaspoons fine salt
• 1 litre water
• 3 tablespoons baking soda
• 2 teaspoons sesame seeds
• salt

Instructions

• Combine warm water, oil, sugar and yeast in a big bowl and mix together with a wooden spoon. Let the mixture sit for 10 minutes.
• Mix the flour and the salt in a separate bowl. Add the flour mix one cup at a time until everything is combined. Remove the dough from your bowl and knead the dough with your hands for about 5 - 10 minutes until you have a nice, soft dough.
• Oil a medium bowl with canola oil, add the dough and cover with plastic wrap and place in a warm spot until the dough is double in size, about 1 hour.
• Remove the dough from the bowl and place on a clean working area, punch it down, divide into 8 equal pieces. Form a dome with your hand and roll the dough until the top is round and firm. Place each bun onto a parchment-lined sheet pan. Let your buns rest for another 20 minutes.
• Preheat your oven to 425°F (220C).
• Bring a big pot of water to a boil and add the baking soda.
• With a slotted spoon, gently slip 1 or 2 buns into the boiling water (top side down first) and poach for 30 seconds, turn them over and poach the buns for another 30 seconds.
• Transfer the buns to a wire rack, sprinkle them with the sesame seeds and salt. Cut a 'x' with a sharp knife into the tops of each roll. Let them dry while cooking the remaining rolls.
• Transfer the buns onto a parchment-lined sheet pan and bake in preheated oven for 16 - 18 minutes, keep a close eye on them until they reach your desired brown colour.
• Transfer to a wire rack to let cool completely

Did you make this recipe? I hope you love it. 

Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.