Challah Pretzel Hot Dog Or Burger Buns Vegan Recipes

CHALLAH PRETZEL HOT DOG OR BURGER BUNS (VEGAN!)

Steps:

• Combine sugar, water, and yeast in a large mixing bowl. Allow to proof for about five minutes. Add aquafaba, flour, oil, flax, and salt and stir to a shaggy mess.
• Let rest for about ten minutes and then using a dough hook or your hands knead until pliable, smooth, and no longer sticky.
• Form dough into a ball, coat lightly with oil and allow to rise until doubled in volume (45 minutes to 1 ½ hours).
• At this point you can either divide the dough or punch down and refrigerate for an overnight proof.
• Divide dough into twelve equal pieces (more if making shorter buns or smaller rolls, I used a scale and made 4 ounce balls). Form into balls. Cover with a towel and allow to rest for about ten to fifteen minutes.
• Prepare two baking sheets- either lined with parchment or silpat
• Shape buns into rounds or roll into approximately 7inch long logs (if you know what type of hot dog or sausage you'll be putting on the buns this is an opportunity to make them just that long). Place shaped on prepared baking sheets and allow to rise/rest again for about 30 more minutes.
• Pre-heat oven to 400 degrees
• Prepare the baking soda bath by combining soda, malt, and hot as you can stand water.
• Gently place the rested buns into the baking soda bath for approximately 30 seconds a side.
• Drain on a rack or tea towel before returning to the baking sheet, sprinkling the tops with the large grain salt while still damp from the bath.
• Once again using a gently touch return the rolls to their prepared baking sheets. Slash the tops (if making hot dog buns) diagonally (three slits, not too deep)
• Bake on the top and bottom racks for about 15 minutes, rotating the two trays midway through.

PRETZEL CHALLAH BUNS

Steps:

• For the challah buns: In a medium bowl, combine the flour, sugar, yeast and salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
• For the baking soda bath: While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
• Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
• Line a baking sheet with parchment paper.
• Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
• Increase the oven temperature to 375 degrees F.
• Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
• For the topping: Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.