These pretzel (bretzel) buns are great on a cheese board. Click here for some dip and cheese ideas and inspiration such as the below tasty looking Soft cheese, onion and butter dip, fresh radish and a hemp seed marinated German Hand made cheese (aka HandKase)

Or instead of the Bretzel (pictured right) try a conventional shaped preztel transformed into a sandwich (click for recipe)










Bretzel Buns
Serves 5
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  1. 1 1/3 cups warm water
  2. 13g dried yeast
  3. 2 tbspn melted butter
  4. 2 tbspn warm milk
  5. 1/3 cup brown sugar
  6. 3 cup plain flour
  7. 2 litres cold water
  8. 1/2 cup baking soda
  9. sea salt
  1. add yeast to just 1/3 cup warm water and sit and let foam (approx 5 min)
  2. add in remaining water, milk, butter & sugar
  3. Stir well
  4. with an electric beater mix in flour
  5. with your hands transfer dough to a floured surface and knead well for 5 minutes
  6. Roll in to a long log shape and cut (with a knife) into 10 even pieces
  7. cover loosely with plastic film and sit 10 minutes
  8. form each piece into a neat ball shaped "bun" and using a knife make a criss cross shape on the top of each
  9. cove with an oiled plastic film and sit a further 30 minutes
  10. preheat oven to 180 deg c
  11. bring 2 litres of water to the boil on the stove top in a large pot
  12. once boiling add the baking soda
  13. dunk in 2 pretzels at a time for only 30 seconds each and turning once
  14. drain slightly and set aside
  15. cook remaining pretzels
  16. transfer all on to a baking sheet
  17. sprinkle with sea salt
  18. bake in oven for 20 minutes
  19. cool on a wire rack
  20. Serve
Adapted from
Adapted from
Mandarin Pie