Bread is a staple in my house, more than rice. There will be days that I will totally skip having rice, but not bread. I like having bread in the morning, it is such an easy breakfast option with endless possibility when it comes to what you can make from it. I think I started loving bread more when I learned how to make them at home. I love breadmaking, the process, the smell of freshly baked bread and of course the bread it self. I like simple bread and rolls but I also like expirementing and exploring diffrent types of bread.

I love my carbs 🙂 look at these beautiful bread. What’s not to love?

I do enjoy soft and fluffy bread, but I also fancy a chewy bread like pretzel and bagel. There is something about the texture that when toasted makes it taste different from any other bread. I enjoy it simple, with lots of cream cheese or if I feel like having a fuller meal, some egg and cheese with slices of tomato and some fresh greens. I’ve tried making pretzel quite a few times and none of them turned out to my liking. To be honest, I almost gave up on it, until one day I told myself to give it another try. I did some reading and research to find tips and inspiration and I ended up with this garlic and Onion Pretzel Buns. I like flavored bread and I think the combination or dried onion flake and garlic made this pretzel extra special.

This Pretzel is easier than you think

It might not look like a traditional pretzel that you are used to, you know those Auntie Anne’s heart shaped pretzel? Not that kind. This is a pretzel buns, basically it does have the dense chewy texture of a pretzel (similar to bagel) but not as hard as a pretzel. It is not heart shaped, but was shaped almost like a bread bun, although I had this in a knot for a more beaitful apperance. So in terms of shaping it, definietly easier. No need to pull your hair trying to learn how to make those pefect heart shaped pretzel.

What is the diffrence between pretzel bun and a regular bun?

First of all texture. Regular buns are soft and fluffy (think about dinner rolls or burger buns as an example) while pretzel are dense and chewy and sometimes with crisp exterior.

Fat content is another thing. Pretzel, much like bagel recipe uses a lean dough which means it doesn’t contain as much fat (like using butter, egg or milk). Dinner rolls, cinnamon rolls are soft and fluffy bread that uses rich dough meaning it uses ingredients with high fat content, that is assuming you are not making a vegan roll or bread.

The process of making regulat buns and pretzel are different. Pretzel buns are different to regular bread because they are boiled in a baking soda (bicarbonate of soda) and water solution before being baked in a hot oven. The baking soda/water combo helps to give the pretzels their golden brown, crispy crust and signature chewy texture, something that you do not do with regular buns.

How to store pretzel buns?

Bread in general are best eaten the day they are made. You get the best taste and texture from it when you have them the same day. However, sometimes (in my case, often times) we just cannot help but hold few pieces for busy days. Make sure to have the bread completely cooled and store it in an air tigh container. You can leave it on the counter for about 3 – 5 days. Longer than that, I recommend keeping it in the rerigerator or storing it in the freezer for 2 months. In all honesty, expect that the texture will not be as good as when freshly baked especially we are not using any preservatives to make this.

Making Variations with this recipe is easy

The beauty of making your own bagel at home is that you can customize it to your liking. If you want it a bit more chewier, you can boil it longer (60 seconds instead of 30 seconds). You can also add mofe or less of the herbs and spices, or use a bagel toppings of your choice. You can use plain black or white sesame seed, a mix bagel seasoing, perhaps some grated cheese on top or an addition of chopped jalapeno for a slight kick. If you are feeling like a sweet variation, perhaps some chopped dried fruits, or brush them with melted butter and roll them in cinnamon sugar. These are just few that came to my mind but I am sure you can add more to this list.

Baking Soda Solution, Why Do It?

The normal process of making a Pretzel or Bagel requires using a baking soda solution to quickly dip the pretzel into, about 10seconds each side and nothing more. Basically, a pan is filled with water with baking soda in it. After the pretzel passed the first rest period and shaped into a pretzel shape, it is then submerged or cooked for 20 seconds in the boiling baking soda solution. This process will give the pretzel a darker crust just like when making Bagel. This process also makes the texture dense and gooey which is the trademark of a pretzel and bagel.

Why Does Dough Need to Rise Twice

I’ve made quite a lot of bread recipes, from all around dinner rolls, versatile sandwich bread, easy burgers buns, creamy brioche bread and beautiful cinnamon rolls. Most of these bread have something in common, they are all yeast bread that requires the dough to rest twice. It takes a lot of time, but for me it is really worth it. But why do we need to let the dough rise twice? There is a science behind all this and some confusing terminologies involved, so I will save us all that effort of remembering those words and get straight to the point. Juts remember two words, flavor and texture. Allowing the dough to rest twice produces better flavor, and chewier texture because it allows yeast more time to get to work. But this doesn’t mean the we cannot produce a soft and fluffy bread with just 1 proofing. There are variety of recipe now a days that do not require as much time as traditional bread, like this recipe that I am sharing with you. A 1 proofing/rise bread recipe that produces the ultimate soft and fluffy texture. You will be pleased to see how it looks like when you take it out from the oven. Even more, you will not be able to stop singing praise for yourself when you taste how good they are. Trust me, this 1 proofing bread rolls did not compromise any texture and flavor. It taste as good as twice proof bread, but with less time required to make it.

Taste as good as twice proof bread, but requires less time

I thought it would it hurt to experiment if I cut the resting time to 60 – 90 minutes instead of 120 minutes or 2 hours. I always noticed that after the first rest period, the dough seems to have rise well enough to make a good rolls. This is assuming of course that the state of the yeast is in perfect condition and the activation process was seamless and no issue at all. So I decided to give it a go and make a 1 proofing rolls. I was blown away with how I turned out! It was as good as the 2 proofing bread, it was so soft, so fluffy and so delicious! I cannot believe I am using delicious to describe this rolls. But they really taste so good even without any spread. I ate 1 roll without any spread right after I took the photo shoot. I am very excited to share this recipe with you. If you are having double thoughts in making homemade rolls at home, start with this recipe. It is so simple, and so easy to make. I have tips below in making homemade bread, be sure to scroll down and read it. These tips were from my actual bread making experience, so I can attest that it really works. 

Tips for a Successful Soft Homemade Bread

• Liquid Temperature – Yeast grows in temperature between 105 – 110F, so its important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. 
• Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. Expired yeast is the common reason for flat and dense bread. If your bread did not expand or rise during the rest period, it is most likely that the yeast is not fresh or the water temperature is too hot or cold.
• Amount of Yeast – Just because you want a tall bread doesn’t mean you have to put as much yeast in the mixture. Sometimes adding too much yeast can cause the bread to collapse during the rest period. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread. 
• Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another. 
• Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls like a 1 proofing only bread. The point is, give it time to rest, don’t touch it just leave it in a warm place. The first rest period will normally tell you if your dough is good or not. If it rise and almost double in size, then your on the right track.  
• Expiration and Quality of the Flour – The quality of the flour greatly affect the texture of the bread. All-purpose flour could differ from country to country although they are all called as all-purpose flour. Sometimes it depends on the brand too. The closer the flour to expiration date or if it is already expired, the flour could tend to be drier, which means it would require more liquid than mentioned in the recipe. This is a common issue of way sometimes the dough tend to be tough and dry. This is why sometimes you have to add few more tablespoon from the suggested flour measurement to get the right texture. The dough should be soft, smooth and elastic. If it is too wet, add a bit more flour until it is no longer to sticky to handle. If it is too dry, a small amount of liquid helps provide moisture to the dough. A clean side of the bowl, with the dough slightly sticking at the bottom, a soft, smooth and elastic dough is what You are aiming for.

How do I Know if I Made the Bread Dough Correctly?

• Activating the Yeast –  This is the first thing that you should get right, otherwise do NOT proceed. After 5 – 10 minutes you should see a foam forms on top of the water, this is an indication that the yeast is alive. If you do not get this, either the yeast is old or the liquid temperature is too hot or cold. The temperature should be 100F, lukewarm but not hot.
• Clean Bowl After Kneading – The sides of the bowl should be clean, while the bottom is slightly sticking to the dough. This means that amount of liquid to the flour is correct. Enough to make a clean bowl and still make a slightly wet dough.
• Soft Dough – Soft dough means the amount of flour to liquid is enough. Too much flour could make the bread dense and heavy, and too much liquid could make it too wet. Both will affect how the bread rise in the rest period. Try to push your fingers in the dough, it should leave a “dimple” on the dough and should gradually disappear.
• Smooth Dough Surface – Again, this is a sign of correct flour to liquid ratio. A “bumpy” surface could mean that the dough is dry and tough.
• Elastic Dough – A soft dough is usually elastic. If your dough is dry and tough, it wouldn’t be as elastic when you pull it apart.
• Rest Period – The dough should almost double in size. This is a sign that the activation of the yeast work which is crucial to making a soft and fluffy bread. This also means the yeast is alive (not yet expired) and the liquid temperature is correct. I always use baking thermometer to check the temperature of the liquid. The bread dough should be really puff up and should fill in the gaps between each bread. This is crucial and the final state of the bread before baking. If you are able to make it puff-up, that is a good sign that there are air trapped inside which will make the bread fluffy.

Why is My Dough too Wet or too Dry?

Don’t get frustrated if your dough did not turn out immediately as what you see in the photo or video. Most likely It is not because you did not follow the recipe. When it comes to bread making, the amount of flour and liquid is not always 100% precise. This is why often times you will encounter recipes that says, if your dough is dry, add a bit more liquid. If your dough is too wet, add a little bit more flour. This instructions are not meant to confuse you, they are meant to guide you on how to adjust as you work through your dough. The reason for this is that  although the measurement of water and flour are specified in the recipe, it still could slightly vary depending on many factors. For instance, all-purpose flour could very from country to country, or even from brand to brand. Don’t be surprise if you find that some brand tends to require a bit more liquid as the others. On top of this, the amount of liquid is also affected by the state of your flour. How old is the flour that you are using? Older flour nearing expiry tends to be drier and this requires more liquid. Humidity also affects baking. The more humid it is, the more likely the dough will be sticky and wet. Bread making requires patience, and practice. Once you learn how to feel the right texture of the dough, everything will be quick and easy. You can instantly tell if you need to add more water or flour to get the dough in right state.

Baking Soda Method, The Traditional Way of Making Homemade Bagel

The normal process of making a Bagel is by using a baking soda solution to submerge the Bagel into. Basically, a pan if filled with water with baking soda in it. After the Bagel passed the first rest period and shaped into a Bagel shape, it is then submerged or cooked for 30 seconds in the boiling baking soda solution. This process will give the Bagel a darker crust just like when making pretzels. This process also makes the texture dense and gooey. 

Ingredients:

• 2 cups Bread Flour
• 1 1/4 teaspoon Active Dry Yeast
• 1 tablespoon granulated Sugar
• 2/3 cup + 2 tablespoon warm Water (110F)
• 2 tablespoon unsalted Butter – melted 
• 3 tablespoon Onion Flakes 
• 2 tablespoon dried Chives 
• 1/2 teaspoon Paprika 
• 3/4 teaspoon Salt 
• Bagel Seasoning
• Egg wash Mixture: 1 Egg + 1 teaspoon Water

Instructions:

1. Activate the Yeast:  Pour the warm water in the mixing bowl. Add 1/2 teaspoon sugar and active dry yeast. Stir the cover and leave for 10 minutes until foam starts to form on the surface Alternatively, if you are using instant yeast, you can skip this step and directly mix the instant yeast with hue dry ingredients. Just make sure to avoid putting it side by side with the salt. 
2. Mix Dry Ingredients: in a separate bowl, mix bread flour, remaining sugar, salt, paprika, onion flakes and dried chives.
3. Add melted butter. Using your fingers, mix and try to distribute your melted butter with the flour. You should end up with a grainy texture with bits and pieces of butter. 
4. Transfer the dry ingredients in the mixing bowl with yeast and knead for 15 minutes. You should have a soft dough and a clean bowl after mixing. 
5. Cover the dough and let rest for 15 minutes. This bread requires only 15 minutes because we want a compact and gooey texture and not soft and fluffy like dinner rolls.
6. Divide the Dough: After 15 minutes, the dough will slightly be puff up. Using a weighing scale, divide the dough into 6 portions. If you do not have a kitchen weighing scale, just estimate it.  
7. Cover and let rest for another 15 minutes. This second short rest period will help soften the dough for easier shaping. If you use it immediately, the dough will not be as easy to stretch. 
8. Work on each portion one at a time while leaving the rest of the dough covered to keep it soft. Exposure will make the surface dry and will make it difficult to shape. 
9. First roll and shape it into a long strip, about 12 inches long. Then create a knot and tuck each end underneath. 
10. Arrange each portion in a baking tray. Let rest for 20 – 30 minutes. Do not rest too long as it will develop more air inside that could collapse when you pick it up to cook in the baking soda solution. Also, this do not need too much rest time as we are aiming for a gooey compact texture not soft and fluffy dinner rolls texture.
11. Baking Soda Solution: Bring water to a boil and add baking soda.
12. Dip each portion in the baking soda solution for 10 seconds then flip wait another 10 seconds. Using a slotted spoon, remove the dough and let the excess water drip.
13. Arrange in the baking tray. Brush the top with egg wash. Sprinkle salt, sesame seed and more onion flakes on top.
14. Bake at a pre-heated 400F oven for 15 – 17 minutes. 
15. Remove from the oven and brush the top with butter as soon as it comes out of the oven. 
16. Let cool for at least 15 minutes before serving. This is important for better texture. The remaining heat should continue baking the bread 

Makes 6 pieces

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

Featured Posts:

• Small Batch Dinner Rolls for Two (Makes 4)
• Jalapeno and Cheese Pull-Apart Bread
• Kalamata Foccacia Bread
• Herbed Pull-Apart Jalapeno and Cream Cheese
• Brioche Hamburger Buns
• Vegan Dinner Rolls
• Ensaymada
• Coconut Twist Bread
• Zucchini and Cheddar Cheese Buttermilk Bread
• Parmesan Bread Rolls – Just 2 Pieces!
• Sweet Potato Rolls
• [Video] 10 Homemade Bread Recipe Videos

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube