Baking Mini Pretzel Buns with Seeds

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In today’s post I will show you a simple & quick recipe for delicious mini pretzel buns with seeds. The rolls are “cooked” in soda before baking, which creates the typically brown, shiny surface during baking.

The following recipe can also be used to bake pretzel sticks, larger pretzel rolls or pretzels. Have fun baking!




Cooked/Baked today: Baking Mini Pretzel Buns
Difficulty: Easy – Medium
Preparation Time: 2 hours (incl. resting time)
Category: Baking Recipes, Bread Recipes, Fingerfood Recipes, Party Recipes
Our Recipe rating:

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Ingredients for about 50 Mini Pretzel Buns with Seeds:

  • 500 grams flour
  • 250 milliliters water
  • 50 grams soft butter
  • 20 grams fresh yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Mixture of different seeds and grains
  • Possibly additional flour for the countertop
  • 50 grams of soda for the lye

Required kitchen gadgets, helper & preparations:

  • High container for the yeast-water mixture
  • Whisk
  • Mixing bowl
  • Mixer/Kitchen machine
  • Kitchen towel
  • Baking sheet + parchment paper
  • Large pot for the lye
  • Skimmer

Instructions:




…for mini pretzel buns:

Crumble ½ cube of yeast in a tall container, add 1 teaspoon of sugar & 250 milliliters of lukewarm water & stir everything with a whisk or fork until the yeast and sugar have completely dissolved.

Preparations for Yeast Dough

Preparations for Yeast Dough

Next, put the yeast-water mixture together with 500 grams of flour, 50 grams of soft butter & 1,5 teaspoons of salt in a mixing bowl & knead with a food processor or mixer with dough hook for 4 – 5 minutes to form a smooth dough, that should completely detach from the bowl wall.




Then shape a ball out of the dough with your hands, put it back in the mixing bowl & cover with a kitchen towel and allow to rest for 45 minutes in a warm place until the dough volume has increased significantly.

Portioning the Dough for Pretzel Buns

Portioning the Dough for Pretzel Buns

After about 45 minutes, knead the dough briefly on the work surface, shape into a ball & then cut into 6 pieces of about the same size. Shape each piece of dough under the palms of your hands into an approx. 20 cm long roll & then cut into pieces of approx. 2cm with a knife.




Meanwhile, preheat the oven to 180°C (top/bottom heat) & line a baking sheet with baking paper. Spread 2 – 3 hands of the grain mixture on the baking sheet, also heat up a large saucepan with 1.5 – 2 liters of water on the stove. As soon as the water simmers (shortly before boiling), turn off the heat & carefully add 50 grams of baking soda to the water.

Simmering Pretzel Buns in Lye

Simmering Pretzel Buns in Lye

Then put the prepared dough pieces one after the other in the water & let them swim for about 45 seconds, then lift them out of the water with a slotted spoon & place on the baking sheet.

Baking Mini Pretzel Buns

Baking Mini Pretzel Buns

Sprinkle all rolls with additional grains on top & bake in the preheated oven for approx. 20 – 25 minutes until brown & crispy. Take the done mini rolls out of the oven, allow them to cool down a bit & then best serve immediately. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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