My Vegan Apron: Vegan Pretzel Buns

Do you know why I make pretzel buns? Because I can't make a knotted pretzel! I have researched the process and still came up empty. When I try the knot it looks goofy, and I am even a crafty person.. How I can't do this, I have no idea. So, my solution is make a bun. I can form dough into a ball with my eyes closed.

This recipe is adapted from VegNews. I substituted one of the cups of flour with organic whole wheat pastry flour. Also, I used organic vanilla salt in place of regular salt used in the making of the dough and topped each bun with cyprus flake salt.

*Makes 6 medium sized buns

*Line a baking sheet with unbleached parchment paper, set aside.

Ingredients:

1 cup warm water
2 1/4 teaspoons yeast
2 teaspoons organic pure cane sugar
1 1/2 cups organic unbleached flour
1 cup organic whole wheat pastry flour
1/2 cup vital wheat gluten
1 teaspoon organic vanilla salt
1 tablespoon organic olive oil
6 cups water, for boiling the buns
1/4 cup organic baking soda
salt to sprinkle on top of buns

In the bowl of your stand mixer, add water, yeast, and sugar. Mix and let sit for 5 minutes.

In a large bowl, combine the flours and wheat gluten, set aside.

When the yeast mixture has become foamy, add the salt and olive oil.

Gradually add the flour mixture to the yeast mixture, using your dough hook attachment mix until the sides of the bowl come clean of dough. If the dough seems to dry, try adding 1 tablespoon of water at a time. Dough should be smooth and not to sticky. Knead the dough in the mixer for 5 minutes longer. When finished, place dough in a lightly greased bowl and cover with a kitchen towel; the dough will need to rest and rise for 1 hour.

Divide the dough into 6 equal pieces, and roll into balls. Place on the parchment lined baking sheet, cover with a kitchen towel, and let rise again for 5 minutes.

In the meantime, pre-heat oven to 425 degrees.

In a large pot, boil the water, and add the baking soda slowly. The baking soda will react with the hot water and foam up. In batches of two, gently drop the dough balls into the water. Cook one side for 30 seconds before flipping and cooking the other side for another 30 seconds. Remove with a slotted spoon and place on baking sheet.