Pretzel slider buns

German-inspired buns that are perfect for parties, low on effort and big on the fancy effect!

45 minutes

Makes 12


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  • 600g store-bought bread dough 
  • 8 cups (2L) water 
  • ¼ cup Tbsp (60ml) bicarbonate of soda 
  • 4 tsp (20ml) salt flakes



  1. Preheat oven to 180°C. 
  2. Lightly knock down the dough and divide it into 12 equal portions. 
  3. Roll into 5cm balls, flattening slightly to create a bun shape. 
  4. Set aside to rise for 10 minutes until puffy. 
  5. Combine water and bicarbonate of soda in a large pot and bring to a boil. 
  6. Add 3-4 balls of dough to boiling water, poaching for 2 minutes a side before flipping over. 
  7. Remove with a slotted spoon, drain thoroughly and place on a lined baking tray. 
  8. Repeat with remaining dough. 
  9. Sprinkle buns with salt and bake for 15-20 minutes or until golden. Set aside to cool. 
  10. Serve slider buns filled with your choice of protein or veg.  


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