challah pretzel hot dog or burger buns (vegan!)

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12 rolls


  • 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


  1. 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.
  2. Let rest for about ten minutes and then using a dough hook or your hands knead until pliable, smooth, and no longer sticky.
  3. Form dough into a ball, coat lightly with oil and allow to rise until doubled in volume (45 minutes to 1 ½ hours).
  4. At this point you can either divide the dough or punch down and refrigerate for an overnight proof.
  5. Divide dough into twelve equal pieces (more if making shorter buns or smaller rolls, I used a scale and made 4 ounce balls). Form into balls. Cover with a towel and allow to rest for about ten to fifteen minutes.
  6. Prepare two baking sheets- either lined with parchment or silpat
  7. 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.
  8. Pre-heat oven to 400 degrees
  9. Prepare the baking soda bath by combining soda, malt, and hot as you can stand water.
  10. Gently place the rested buns into the baking soda bath for approximately 30 seconds a side.
  11. 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.
  12. 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)
  13. Bake on the top and bottom racks for about 15 minutes, rotating the two trays midway through.