Casa Korb Pretzel Buns

One of the things that I miss about Germany are the bakeries that are on every corner with dozens of kinds of breads and buns, and my all-time favourite are Laugenbrötchen aka pretzel buns!

I have created an easy vegan version for you to make at home.

Recipe makes 12-16 buns.

Casa Korb Pretzel buns:

  • 1-3/4 Cups of warm water
  • 1 TBS of sugar
  • 2 tsp of kosher salt
  • 1 pack active dry yeast (1/4oz / 7g)

Mix all the ingredients together and let stand for 5-10 minutes, until a nice foam appears.

Meanwhile, melt

  • 4 TBS of vegan butter or margarine

And measure out:

  • 4-1/2 Cups of white or whole wheat flour, or a mix of both

When the yeast mixture is ready, put all the ingredients into a mixer and mix for 4-5 minutes until the dough pulls away from the bowl.

Place the dough into a greased bowl, cover and let stand for about an hour.

Preheat the oven to 450°F, fill a pot with 3 litres of water and add 2/3 cup of baking soda, and bring to a slow boil.

Roll out the dough onto a flat surface; do not add flour for dusting! Cut into 12-16 equal pieces, form your desired bun shape and set aside.

When the water starts to boil, place the buns into the water for about 45 seconds in batches, spoon out with a slotted spoon and place onto a greased tray. When all of the buns have been in the water, sprinkle them with coarse salt and the take a small knife and score two lines on the top of them, forming an X.

Bake for about 20 minutes until the tops are a nice burgundy brown, and the bottoms are slightly crispy. Move to cooling rack and try to let them cool before you devour the first one.

Enjoy with some vegan butter, your favourite spread, or use for your next epic sandwich!