Description
This recipe creates savory pretzel buns with a chewy, deep-brown crust and a warm filling of smoked provolone cheese, roasted red peppers, and red pepper flakes.
Ingredients
Scale
- 500 g (4 cups) bread flour
- 10 g (1 tablespoon) active dry yeast
- 10 g (2 teaspoons) fine sea salt
- 20 g (1.5 tablespoons) granulated sugar
- 40 g (3 tablespoons) vegetable shortening, softened
- 300 ml (1.25 cups) warm water (40-45°C / 105-115°F)
- 2 liters (8 cups) cold water, for lye bath
- 40 g (2 tablespoons) food-grade caustic soda (sodium hydroxide), for lye bath
- 200 g (7 oz) smoked provolone cheese, finely diced
- 150 g (5.3 oz) roasted red peppers, drained well and finely diced
- 5 ml (1 teaspoon) red pepper flakes, or to taste
- 15 g (1 tablespoon) coarse sea salt, for garnish
- 15 g (0.25 cup) fresh chives, finely chopped, for garnish
Instructions
- Mix the Dough Ingredients: In a large bowl, whisk together the dry ingredients (flour, yeast, salt, sugar). Add the softened shortening and warm water; mix until a shaggy dough forms. Knead for 8-10 minutes with a stand mixer (or 10-12 minutes by hand) until the dough is smooth, elastic, and pulls away from the bowl sides.
- First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl and let it rise in a warm spot for 60-90 minutes, or until doubled in size.
- Prepare the Savory Filling: While the dough rises, combine the diced smoked provolone, roasted red peppers, and red pepper flakes in a small bowl. Mix thoroughly.
- Shape and Fill the Pretzel Buns: Once risen, gently punch down the dough and divide it into 8 equal portions. Flatten each portion into a 12-15 cm (5-6 inch) disk. Place about 2 tablespoons of filling in the center of each disk, gather the edges over the filling, and pinch firmly to seal completely. Roll gently into a smooth ball.
- Second Rise (Proofing): Place the formed pretzel buns seam-side down on a baking sheet lined with parchment paper. Cover loosely and let proof for another 20-30 minutes; they should look slightly puffed.
- Prepare the Lye Bath: Preheat your oven to 220°C (425°F). Wear protective gloves and eye protection. Carefully add the food-grade caustic soda to the cold water in a non-reactive (glass or stainless steel) bowl; stir gently until dissolved.
- Dip and Score the Buns: Carefully dip each proofed pretzel bun into the lye solution for 20-30 seconds, turning once. Using a slotted spoon, remove the bun and let excess liquid drip off, then place it back on the parchment-lined baking sheet. Make a shallow ‘X’ or two parallel cuts on the top of each dipped bun and sprinkle immediately with coarse sea salt.
- Bake and Finish: Bake for 18-22 minutes, or until the buns develop a deep, mahogany brown crust (internal temperature 93°C / 200°F). Transfer to a wire rack to cool for at least 10 minutes before serving. Garnish with fresh chives after cooling.
Notes
Always handle food-grade caustic soda with extreme caution, wearing protective gloves and eye protection. Use a non-reactive bowl (glass or stainless steel) for the lye bath. If the tops brown too quickly during baking, loosely tent the buns with foil. Allow the buns to cool for at least 10 minutes before serving as the cheese filling will be molten hot.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 bun
- Calories: 360 calories
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 25 mg
Keywords: savory pretzel bun, fiery cheese filling, homemade, baking, provolone, lye bath, comfort food, yeast bread, spicy food