Brioche

Soft, chewy, and that beloved pretzel flavour.

4.4/5

Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz

Ingredients
  • 300 grams Plain Flour
  • 200 grams Malt Bread Flour
  • 7 grams Yeast
  • 2 tsp Salt
  • 1 tbsp Brown Sugar
  • 30 grams Vegan Butter I used Vitalite
Instructions
  • Mix together the flour and water into a shaggy dough, cover with a damp tea towel/clingfilm then let rest for 30 minutes.
  • Plop the dough onto a counter and add the rest of your ingredients, I find it doesn't really matter what order. Knead the dough until all the ingredients are incorporated and the dough looks smooth. If you're still not sure. Press the dough with your finger, if it springs back it's good. This process should take up to 8 minutes.
  • Shape the dough into a ball, place back into a bowl, cover with a damp tea towel/clingfilm and let rest for an hour or until doubled in size.
  • Take the dough out of the bowl and shape into a ball again, and then cut into 10 pieces.5. Shape the small pieces into balls (if you want to make rolls, simply roll them out after they're in a ball shape), and place on a non stick surface.
  • Cover with a damp tea towel/clingfilm and let rest for 20-30 minutes.
  • Turn your oven on to the max temp and let pre heat.
  • Miz together 80g of baking soda and 1L of water in a pot ideally big enough for two buns/rolls at a time, and boil.
  • Once the water is boiled and the buns have rested, boil the buns in the water for 30 seconds each side.
  • When done, place them on to a paper towel to dry off the bottom of the buns (this is to prevent them sticking). And then place on to a non stick baking tray (I use a normal tray and sprinkle with semolina flour. You could also just use baking paper, but I never trust it).
  • Place into the oven and let cook for 12 minutes, each oven is different so this time may vary slightly, you want to take them out when they're a nice deep pretzel brown. If you're putting 2 trays in once, make sure to switch them around halfway through cooking so they cook evenly.
  • Once out, brush down with butter and sprinkle with salt.
  • Enjoy! These pretzel buns are so versatile. I use them in sandwiches, hot dug buns, or even on their own with a bit of mustard.
Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.

INFO

About Chaotic Food

Contact Me (because I'm lonely)

View Ze Privacy Policy

FOLLOW US

YouTube

Tik Tok

Instagram

RECIPES

Vegan Junk food

Is Jamie Telling Porkies

Cheap Healthy Meals

Chaotic Food | Copyright © 2021 Bailey Manoogian