Once the dough has doubled in size, punch all the air out of it and divide it into 8-10 identical portions – depending how big you want your roll.While the dough is proofing, cut out eight or ten 10 cm / 4″ squares of baking paper, one for each bun.A very low (25☌ / 77☏) oven works well too. Set aside, in a warm place for 1-1½ hours, until the dough doubles in size. Put the dough in a large clean bowl and cover the bowl with a clean kitchen towel.Repeat this for about 8-10 minutes, until the dough is elastic and smooth. Reform the dough, rotate it a few degrees and start again. Knead the dough by holding one end of the dough in one hand and stretching it out by sliding the heel of the other hand into it.The dough should not be too sticky and quite easy to work with. When the dough starts looking scraggly and mostly stuck together, turn it out on to a work surface.Also, your brand of flour may be slightly more or less absorbent than mine so be prepared to add (or hold back) a touch more liquid. Be aware that if you make any changes to the types of flours (or their ratios) used, you may need to adjust the amount of liquid a little. Pour the liquids into the flours and mix with a spoon to combine roughly.Combine it with 300 ml / 1 and ¼ cups of lukewarm water. Melt vegan butter (or coconut oil) over low heat.Place both flours, salt and dried yeast in a large bowl.Bake and enjoy once they have a chance to cool. Once the buns dry out and cool off, score them with a razor or a sharp knife and sprinkle with flaky salt (or another topping of your choice). After 120 seconds is up, fish them out and place on a drying rack to cool off completely. Don’t worry if the buns become dimply – that’s perfectly normal – but do handle them very carefully to retain their perfectly round shape. Lower as many buns as you can fit into your pot into the water and simmer gently for about 60 seconds on each side. Bring water and baking soda mixture to a gentle simmer – ideally you want small bubbles as big ones will misshape the buns. The baking soda bath is what gives pretzel buns their handsome tan colour and satisfyingly chewy interior. This step keeps the buns taut and perfectly round during baking soda bath that is to follow. Now, go round the bun’s perimeter and really gently pinch the surface between your thumb and index finger creating a tight seal in the very middle. The way to do this is to lift each bun with its paper square off the tray, gently flip it upside down so that the top of the buns sits in the palm of your non dominant hand and peel the paper off with your other hand. Basically, we need to handle the buns a little before simmering them in baking soda solution but we need to be super careful not to knock any air out of them after they’ve grown nice and fluffy. The next step is very important and small squares of paper come into their own here. Make sure to grease the baking paper with a little oil even if using non stick paper, as these buns have a tendency to stick after the second proofing. Instead of placing the buns on a single sheet of baking paper, I found it much better to use individual squares of baking paper as it makes the next step much easier to get right.
Roll it against the work surface with a cupped hand to make its surface taut, smooth and perfectly round. Shape each bun into a money sack and then place it on the work surface, seam down.
Punch the air out of the dough and divide into 8-10 portions, depending on how big you would like your buns to be. You may find it helpful to take a photo of the dough ball at the start so that you can be sure when it has risen enough. This will take – depending on the temperature – about 60-90 minutes. Once the dough is elastic and smooth, put it in a clean bowl, cover with a damp kitchen towel and place somewhere warm until it doubles in size. You can also use a machine if you have one. Reform the dough and repeat, rotating the dough a little each time to make sure you stretch it in different directions. Once the dough is holding together, turn it out on to the work surface and knead by holding the dough in place with one hand and stretching it with the heel of another. If you make this recipe please tag me on Instagram using the #lazycatkitchen hashtag and I love seeing your takes on my recipes!
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