Are you searching for a homemade bun that is just as soft and squishy as your favorite ‘I can’t bear to read the ingredient list’ store bought? Here it is. And bonus, it’s vegan without even trying. Yes hot dog buns with a pretzel outside and an almost challah tender yet egg free interior. How’s that for a mouthful? No, really, it is some mouthful. A little bit pretzel a little bit rock and roll. Soft but tough, these buns don’t crumble or fall apart. The secret? Aquafaba. It makes sense that since garbanzo flour can be a wonderful replacement for eggs in baking that the cooking liquid would also work. And work it does. I’m a teensy bit hooked and I like eggs. I also like options. Inexpensive options? Even better. Inexpensive options that don’t require a trip to the store and are actually better than any other roll I’ve made before? That is three layers of awesome.

I made long buns yesterday and reserved half the dough for round buns today. I’m curious to see how an overnight rest affects the texture and flavor (I know I prefer regular challah with an overnight rest). I’ll update after the grilling ends. Update: the round buns were perhaps a little less fluffy but every bit as soft and delicious- I got a “I’ve got to make these” response. Here is a quick shot of the finished burger buns.

A note about aquafaba:

I generally don’t buy canned beans so I used the leftover cooking liquid from the beans I cook from dry. For this purpose the bean water or aquafaba doesn’t need to be as viscous as it would for vegan meringue. Honestly I’ve yet to have the patience to cook down my aquafaba enough to have it whip up. If you don’t happen to have bean juice around I would probably use chickpea flour instead (mixing one cup of the flour with one cup of water) but this is an untested suggestion not a tried and true alternate.

A note about the Pretzel bath:

I think this is the easiest at home method.This recipe is where I got the idea to use warm water and not boiling (so much easier!) If you want a more authentic pretzel coating you might want to consider food grade lye.

challah pretzel hot dog or burger buns (vegan!)

Makes a dozen 4 ounce buns

Best on the first day (like almost all bread) but still soft and servable for a few days after.

Ingredients

2 Tablespoons sugar

1 cup warm water

1 Tablespoon yeast (you could use one packet but the rise times will be just a wee slower)

1 cup of aquafaba (see note)

800 grams of bread flour (Approximately 6 ½ cups)

65 grams olive oil (1/4 cup)

1 Tablespoon ground flax (optional)

1 tsp. salt

For the pretzel ‘bath’

½ cup baking soda

1 Tablespoon dark liquid malt (optional, I added it to deepen the color)

6 cups hot water

Pretzel or large grain sea salt for sprinkling

Directions

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 ofr the long rolls and 3 ounce balls for the round buns). 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 about 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.