You know when you’re craving something forever and ever and you can’t quite place your finger on what it is your craving? Well, I’ve figured it out. You’ve been craving these soft pretzel buns with cheddar. Lots of cheddar.
Cheese is almost as substantial as my diets like milk and cookies. Seriously. I need some every day, and even when I was eating vegetarian I could NOT give up the cheese. It’s just too damn good. Often when it’s the end of the week and all that’s left in our fridge is slim Pickin’s, we throw together a makeshift charcuterie board with lunch meat scraps, cheeses, and little sides of leftovers. It’s an easy meal that works.
I tend to stick to the cheese and crackers. Yesterday at work I was serving a patio party in a 40°C (104°F) heatwave, so naturally, for dinner, I stayed away from the oven and ate oodles of camembert cheese and crackers. Oodles. I think I might turn into a camembert wheel if I’m not careful. Did I mention I like salt?
These soft pretzel buns are adapted from my easy baked pretzel recipe. The major difference is that in this recipe, you need to let the dough rise for an hour or so. This helps create the tall, squishy soft buns you love so much! If you love working with your hands, you’ll really like this recipe because it requires some kneading, rolling, and forming bun balls. Yes, I just said bun balls.
I know no-knead recipes are popular around the interwebs, but I can’t figure out why. Kneading is the most relaxing thing, and if you’ve never tried it, this simple video shows you how in seconds. It’s also super important to make your dough soft and airy! The perfect combination of salty and sweet, these pretzel buns will fill your kitchen with the loveliest of smells. Enjoy
5.0 from 2 reviews Print Soft Pretzel Buns with Cheddar Author: Katy’s Kitchen Prep time: 1 hour Cook time: 25 mins Total time: 1 hour 25 mins Yield: 8 buns These soft pretzel buns are full of cheddar goodness to satisfy your salty cravings. They taste best the day they are made, but just throw them in the microwave for a few seconds on the second or third day to soften them right up. Ingredients
- 1⅓ cup of warm water (100 F)
- 1 Tablespoon (or 1 packet) active dry yeast
- ¼ cup of sugar
- 2¾ cup bread flour
- 1 teaspoon salt
- 1 cup grated cheddar cheese
- 1 egg, for brushing
- melted butter, for brushing
- coarse salt, for sprinkling
- Fill a small mixing bowl with the water and dissolve the yeast and the sugar in the bowl. Let it rest until foamy, about 5 minutes.
- In a large mixing bowl, sift together the flour and the salt. Pour the foamy yeast mixture into the bowl and stir with a wooden spoon to just moisten the flour. Add the cheese and continue stirring to create a shaggy dough. Loosely form the dough into a ball, and place in another mixing bowl coated with oil. Cover with a tea towel and let the dough rest until it has doubled in size, about 45 minutes.
- Preheat the oven to 425 F.
- Dump out the dough on a well-floured surface. Punch the dough and knead until elastic, adding more flour as needed, for about 2 minutes. Divide the dough into eight equal pieces and roll them into balls. Place on a baking sheet lined with parchment paper.
- Beat the egg with a fork and brush each bun. Slice an ‘X’ into each bun. Bake on the center rack for about 25 minutes, or until nicely browned. Brush each bun with melted butter and dust with coarse salt. Serve. Store in an air-tight container for up to 5 days or freeze for up to 3 months.