The bun is the main ingredient in a pretzel roll.
You can find them in almost any deli counter, and they’re often sold as the best kind of bun.
But as a snack, they’re usually served cold, and it’s a shame they don’t make them the same way they used to.
To make your own pretzel buns, you need to find a sweet potato or a bun of your choice.
These days, I use sweet potatoes and a bun made with bacon, so they’re both pretty close to perfect.
You’ll need: 1 sweet potato, peeled and cut into cubes (or, in this case, diced into cubes) 1 bun 1/2 cup plain flour (I use almond flour) 1 tbsp butter (I prefer extra virgin olive oil) 1/4 cup brown sugar 1 tbsp baking powder 1 tsp salt 3 tbsp sugar (I like to use agave or maple syrup) Preheat the oven to 180C/350F/gas mark 4.
Wash and slice the sweet potatoes into roughly 1cm cubes, then place them into a large bowl.
Stir in the flour and butter.
Leave for 10 minutes to let the flour absorb the moisture.
When the flour is a little more firm, add the brown sugar and mix until the mixture becomes sticky.
Add the baking powder, salt and sugar and stir until the dough is smooth and moist.
Place the mixture in a large mixing bowl and knead for a few minutes.
The dough should be fairly sticky and elastic.
If it feels a little sticky, add more flour and mix.
The mixture will be slightly sticky, so don’t worry too much about this.
You may need to add a bit more flour or butter as it becomes less sticky.
Once the dough has formed, add a generous amount of brown sugar to the dough and kneed it into a ball.
Knead for about a minute until the ball is no longer sticky, and then form it into 2cm balls, leaving some space at the top.
Place one of the balls in a baking tray lined with parchment paper and place a lid on top.
Bake the pretzel rolls at 180C for around 45 minutes or until golden brown.
Once they’ve cooled down, they can be refrigerated for up to a week.
They’re easy to make, and can be served cold or chilled.
Recipe Notes To prepare the buns for baking, remove the skins from the sweet potato and slice into 2mm cubes.
In a small bowl, whisk together the flour, butter, sugar, baking powder and salt.
This will make a dough that has a soft, doughy texture.
In another bowl, mix together the dry ingredients.
The next day, roll the dough out into 2-inch rectangles and flatten each one out into a log.
Place a lid over the bunnies, leaving at least 2cm of room.
Bake for 15-20 minutes at 180 C/350 F/gas marks 4 until golden and golden brown, then remove from the oven and let cool completely before slicing.
This makes two buns so they can make their own pretzels.
Nutrition Facts Pretzel Buns with Bacon and Brown Sugar Amount Per Serving (2 bun) Calories 210 Calories from Fat 67 % Daily Value* Total Fat 9g 11% Saturated Fat 2g 10% Sodium 523mg 31% Potassium 593mg 13% Total Carbohydrates 19g 6% Dietary Fiber 2g 8% Sugars 2g Protein 1g 2% Vitamin A 14.3% Vitamin C 5.1% Calcium 9.9% Iron 8.6% * Percent Daily Values are based on a 2000 calorie diet.