Salted Pretzel Sticky Buns (Print Version)
# Ingredients:
→ Pretzel Dough
01 -
440 g bread flour
02 -
16 g rye flour
03 -
7 g instant yeast
04 -
300 ml water
05 -
30 ml canola oil
06 -
25 g dark brown sugar
07 -
5 g kosher salt
08 -
1 large egg
09 -
15 ml water, for egg wash
10 -
1900 ml water, for poaching
11 -
35 g baking soda
12 -
60 ml milk
13 -
Pretzel salt, for sprinkling
→ Filling
14 -
85 g unsalted butter, super soft but not melted
15 -
220 g packed brown sugar
16 -
18 g ground cinnamon
→ Sticky Bun Sauce
17 -
340 g unsalted butter
18 -
550 g brown sugar, tightly packed
19 -
160 ml light corn syrup
20 -
1 pinch salt
# Instructions:
01 -
Whisk together the bread flour, rye flour, and instant yeast in the bowl of a stand mixer.
02 -
Mix 300 ml water, canola oil, dark brown sugar, and kosher salt in a separate bowl. Add this mixture to the dry ingredients.
03 -
Using the dough hook attachment, mix on medium speed until a cohesive dough forms and pulls away from the sides, about 4 minutes.
04 -
Turn dough onto a lightly floured surface and knead until smooth and not sticky, adding a little extra flour if necessary.
05 -
Place dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour or overnight in the refrigerator.
06 -
With 20 minutes left of proofing, melt the unsalted butter for the sauce in a saucepan, then add brown sugar, light corn syrup, and a pinch of salt. Bring to a low boil, stirring until smooth. Pour the sauce into a 33 x 23 cm baking pan.
07 -
Punch down the risen dough and divide it evenly into two portions.
08 -
Mix soft unsalted butter, brown sugar, and ground cinnamon together until fully combined.
09 -
Roll out one portion of dough into a 25 x 38 cm rectangle. Spread half the cinnamon filling over the surface, leaving a 2 cm border. Brush the edges with egg wash.
10 -
Starting from the short side, roll dough into a tight log. Pinch seams closed along the length and ends to fully seal.
11 -
Gently roll the dough log back and forth to reinforce the seams, then transfer onto a piece of parchment paper approximately 76 x 38 cm.
12 -
Bring 1900 ml of water and the baking soda to a rolling boil in a large roasting pan.
13 -
Using the parchment edges, lower the dough log into the boiling baking soda solution. Poach for 30 seconds, then flip and poach an additional 30 seconds, ensuring dough is briefly submerged.
14 -
Remove the log, brush with milk, and sprinkle generously with pretzel salt.
15 -
Cut the log into 5 cm sections (about 6 rolls) and place each roll, cut side up, into one half of the sauce-filled pan.
16 -
Repeat the rolling, filling, poaching, and arranging process for the second portion of dough.
17 -
Cover the pan with plastic wrap and let the buns rise for 25–30 minutes until puffy.
18 -
Bake in a preheated oven at 175°C for 30–35 minutes until golden brown.
19 -
Allow to cool for 10 minutes, then carefully invert onto a platter larger than the baking pan to release the sticky buns with sauce.
# Notes:
01 -
Ensure all seams are tightly sealed to prevent filling loss during poaching. Be gentle when transferring rolls into the baking soda bath as they are delicate at this stage.