Wesson Classic Pretzel Buns

Cooking Time

20-25 minutes

Serving Size

8 buns or 2 loaves

Soft, chewy, and full of that signature pretzel flavor – these Wesson Classic Pretzel Buns are as versatile as they are delicious. Whether you’re using them for your favorite sandwiches, serving them alongside dinner, or enjoying them warm with butter, this recipe that fits any meal.

Made with simple, on-hand ingredients and Wesson Canola Oil for a tender, golden crust, these buns come together beautifully without any fuss. They’re a cozy homemade bake that’s easy enough for everyday and impressive enough for entertaining.

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CONTAINS:

dairy, eggs

Ingredients

Dough

Milk, whole 1 3/4 cups.

Active dry yeast 2 1/2 tsp.

Granulated sugar 1 tbsp.

All-purpose or bread flour 4 1/2 cups.

Salt 1/2 tsp.

Wesson Canola Oil 1/4 cup, divided .

Wesson Canola Oil 2 tbsp, to oil bowl.

Bread bath

Water 10 - 12 cups.

Baking soda 2/3 cup.

Egg wash

Egg, beaten 1 .

Water 1 tbsp.

Coarse salt 2 tbsp.

Method

Dough

In a large bowl, heat milk to 105°F to 110°F. Milk should be warm but not hot to the touch – this ensures it does not kill the yeast. Whisk the yeast and sugar into the milk and allow it to bloom for 5 minutes.

In the bowl of a stand mixer fitted with dough hook, add flour and salt. Add the milk mixture along with Wesson Canola Oil, mixing on medium speed until a soft and smooth dough is formed.

Transfer the dough to a floured surface and knead it a few times until the dough is smooth and springs back to the touch.

Add 2 tbsp of Wesson Canola Oil to a large bowl, greasing the bottom and sides. Place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm spot and allow the dough to rise for 1 hour or until it has doubled in size.

Punch the dough down and divide into 8 equal portions for buns, or 2 portions if making loaves. Place the dough on a parchment-lined baking sheet; cover and allow it to rise for 30 minutes.

Bread bath

While the dough is rising, preheat oven to 450°F.

In a large pot or Dutch oven, bring water and baking soda to a boil. Gently place buns (a few at a time) or loaf (one at a time) in water for 15 seconds. Turn and boil for another 15 seconds to coat both sides. Gently remove the dough and place it flat side down on the baking sheet.

Assembly Method

Mix egg and water to make the egg wash. Brush the surface of the dough, sprinkling with coarse salt as desired. Make a few shallow cuts in the top of the buns or loaves with a sharp knife and bake for 20-25 minutes or until the bread is golden and sounds hollow when tapped.

Remove the buns from the oven and place on a cooling rack to cool completely.

Chef’s tip: this bread is best served fresh!