Sourdough Pretzel Buns

vegan, soy-free, nut-free 

Loosely based on a recipe from Vine and Plate

Fluffy, chewy, with a subtle beer flavor, these are perfect for a vegan burger

Two pizzas...before and after baking

Serves: 8 / Active time: 1 hour 20 mins / Total time: 5 hours 26 minutes 

Ingredients:

• Dough:
• 600 grams 4 cups unbleached whole wheat flour or all-purpose flour. You can use a mixture of the two flours as well.
• 50 grams ¼ cup packed dark-brown sugar
• 355 grams 1 ¼ cup of warm water (about 110°F degrees)
• ⅓ cup of ripe starter
• 7 grams 2 ¼ teaspoons or 1 package active dried yeast
• 10 grams 1 ½ teaspoon salt
• Vegetable-oil cooking spray

• 
  Toppings:
• Coarse Salt 
• 
  Lauge -- water bath before baking:
• 1 Liter 4 ¼ cups water
• 3 ½ tablespoons of baking soda
• ½ cup of pale ale-style beer optional
• 1 tablespoon of brown sugar

Directions:

1. Dough
2. In a medium bowl, mix together warm water, starter, yeast, and brown sugar; let stand until foamy, 5 to 10 minutes.
3. In the bowl of an electric mixer, combine flour and salt using your hands.
4. Add yeast mixture and, still using your hands or a wooden spoon, combine until a shaggy dough is formed and water is absorbed.
5. Using the dough hook attachment, mix the dough on medium-low speed until tight, elastic, and smooth. About 4 minutes. It will be slightly sticky. If it is too dry, add a tablespoon of water and mix for another 30 seconds. If too wet, add 1 tablespoon of flour.
6. Spray a large bowl with vegetable oil, set dough into the bowl, cover tightly with a lid or plastic wrap.
7. Let dough rise at room temperature for about one hour. It will rise a little. You are not looking for a big rise, but if you do get one, don't worry, it's okay.
8. Preheat oven to 350°F, with rack in the middle.
9. Lightly coat a baking sheet with cooking spray or cover with parchment paper.
10. Turn the dough onto a lightly oiled surface.
11. Gently shape the dough into a ball.
12. Cut dough into about eight pieces (16 if you are making dinner sized rolls)
13. Working with one piece at a time, fold the dough once over from all four sides. Pinch the edges and turn over.
14. Stretch the surface of the roll and slightly pull under and shape into a bun. It's like you are shaping a mini boule.
15. 
    Prep the rolls in the Lauge
16. In a wide pot, combine water, baking soda, beer(optional), and brown sugar.
17. Bring to a simmer over medium-high.
18. Simmer rolls upside down, one at a time, about 30 seconds each, holding them under the surface of the water, if necessary, with a wide slotted spoon or spatula.
19. The rolls will be soft and doughy when they come out of the water.
20. 
    Bake
21. Transfer to a prepared baking sheet.
22. With a sharp knife, slice surface crosswise. (Make and x on the top)
23. Sprinkle rolls with pretzel salt and/or desired toppings, using one topping or combining different ones.
24. Transfer to oven and bake 25 to 30 minutes until the crust is golden. Cool rolls on a wire rack for 30 minutes before using for sandwich rolls. Dinner rolls can go straight from the oven to the table (so good!!)

*This crust is versatile, so you can use active starter (meaning fed 4-6 hours ago) for a quick-rising fluffy crust or unfed/discard starter, which won't rise as fast, but will still add an amazing sourdough flavor to the crust. I've tried to both ways and like them both!
**I've recently started using a tiny bit of MSG (Monosodium glutamate) in my recipes as a flavor enhancer. It gets a bad rap for allergic reactions in some people, but for most people it can be a healthy addition to your meals since it gives you more flavor with less salt. Is it really as bad as we all seem to believe it is? Check out this video.
***Miyoko's Vegan Mozz melts beautifully and tastes amazing! Daiya and Follow Your Heart also make vegan shredded cheese, but I'd recommend only using a light dusting as these don't melt as well.
****Textured vegetable protein (TVP) is a defatted soy flour product. It is quick to cook and has a protein content comparable to animal-based meats.

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