pretzel sticky buns with nutella and hazelnuts on FMITK

Pretzel Sticky Buns with Nutella and Hazelnuts (a.k.a. The Pretzky Bun)

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pretzel sticky buns with nutella and hazelnuts on FMITK

I just could NOT get this idea out of my head:

pretzel-y, chewy, salty outside
soft, pillowy, Nutella-filled inside
sticky sweet toasted hazelnuts on top

…like a pretzel and a sticky bun had a baby… a delicious, delicious baby… a baby named “pretzky bun”, perhaps.

For me, the hardest part of creating this recipe was trying to figure out how to make the outside of the bun pretzel but keeping the inside gooey and Nutella-filled. If you’ve ever made pretzels or bagels before, you know that the part of the process that makes the outside chewy and pretzel-y is quickly poaching the dough in a solution of water and baking soda. After racking my brain on how exactly to poach sticky buns (and failing horribly at my first attempt), I came up with the solution you’ll see below.

*pats self on the back*

I’m pretty proud of myself for figuring this out, y’all. This isn’t an easy recipe – I’d say “intermediate”, with previous baking experience necessary. If you’re feeling adventurous and have a few hours to kill over a weekend, this would be an excellent project with super tasty results. And you can always shoot me an email if you’re having issues (askfmitk [at] gmail.com). I’ll totes talk you through it. I promise it’s worth all the dirty dishes.

pretzel sticky buns with nutella and hazelnuts on FMITK

Start with the dough – you’ll need sugar, flour, canola oil, milk,  salt, butter, baking soda, baking powder and yeast.

pretzel sticky buns with nutella and hazelnuts on FMITK

Heat the milk, oil and sugar in a saucepan until warm. Let cool to lukewarm and put in a large bowl. Sprinkle in yeast, 4 cups of flour and gently stir to combine.

pretzel sticky buns with nutella and hazelnuts on FMITK

Cover with a tea towel and let rise for one hour in a warm place.
No warm place in your kitchen? Turn on your oven for a couple minutes then turn it off – let the dough rise in the residual heat of the oven.

pretzel sticky buns with nutella and hazelnuts on FMITK

After it’s doubled in size, add the remaining flour, baking soda, baking powder and salt to the dough. Stir to combine, cover and set aside while you prep the sticky topping.

 

pretzel sticky buns with nutella and hazelnuts on FMITK

For the topping, you’ll need hazelnuts, brown sugar, salt and butter.

pretzel sticky buns with nutella and hazelnuts on FMITK

Toast the hazelnuts in a pan over medium-high heat for 5-10 minutes, or until they begin to brown and smell nutty. Let cool, then crush.

pretzel sticky buns with nutella and hazelnuts on FMITK

In a small bowl, combine the butter, brown sugar and sea salt.

pretzel sticky buns with nutella and hazelnuts on FMITK

Place 1 tbsp of the butter + brown sugar mixture into each cup of the muffin pan. Top with about 1 tbsp of crushed hazelnuts. Set aside.

Dough time!

pretzel sticky buns with nutella and hazelnuts on FMITK

Divide the dough in half. We’re going to work with one half at a time.

pretzel sticky buns with nutella and hazelnuts on FMITK

Roll one half of the dough out into a rectangle, about 15″ x 10″. Spread with half of the Nutella, leaving a 1″ border around all edges.

pretzel sticky buns with nutella and hazelnuts on FMITK

Brush egg wash along edges.

pretzel sticky buns with nutella and hazelnuts on FMITK

Begin to jelly roll, starting on the shortest side.

 

pretzel sticky buns with nutella and hazelnuts on FMITK

…almost done. The dough is soft and will stretch as you roll, so what started off as the 10″ short side will end up being about 12-14″ long after you’re done rolling.

pretzel sticky buns with nutella and hazelnuts on FMITK

Pinch the seams closed. This is a very important step – we don’t want Nutella oozing everywhere, nor do we want water getting into the middle of the roll once we’re ready to poach.

pretzel sticky buns with nutella and hazelnuts on FMITK

Pay special attention to the ends. Pinch those seams together really well.

pretzel sticky buns with nutella and hazelnuts on FMITK

Gently roll the dough onto the center of a ~30″x15″ piece of parchment paper. The parchment will help move the roll in, around and out of the poaching water.

pretzel sticky buns with nutella and hazelnuts on FMITK

Lift the dough by joining the edges of the parchment and making a little “purse” for the roll. Gently lower the parchment into the water, pulling one edge of the paper until the roll is almost at the edge of the other end of the paper, exposing the roll to the water. The paper tends to float, so use a spoon to poke it down into the water the be sure the dough is in contact with the water. Poach on 30 seconds.
Use the parchment to guide you, then gently flip the roll over and poach the other side for 30 seconds.
Guide the roll back to the center of the parchment and remove from the water.

pretzel sticky buns with nutella and hazelnuts on FMITK

Egg wash the dough and sprinkle with course sea salt or pretzel salt. Gently roll the dough over and repeat on the other side.

pretzel sticky buns with nutella and hazelnuts on FMITK

Cut into 2″ pieces. I highly recommend making guide lines for cutting and not trying to “eyeball” it. Unless you’re good at that kind of thing… I’m not.

pretzel sticky buns with nutella and hazelnuts on FMITK

Place the cut rolls into the muffin pan, cut side up. Give the dough another light brush of the egg wash.

 

pretzel sticky buns with nutella and hazelnuts on FMITK

Cover and rise another 25 minutes. Bake at 350F for 30 minutes.
The. Longest. Thirty. Minutes. Ever.

 

pretzel sticky buns with nutella and hazelnuts on FMITK

So, this already looks delicious and impressive, right?
WE’RE NOT EVEN DONE YET.

pretzel sticky buns with nutella and hazelnuts on FMITK

Top: muffin pan topped with parchment and a baking sheet.
Bottom: Flip it over to invert the buns onto the parchment lined baking sheet.

pretzel sticky buns with nutella and hazelnuts on FMITK

My favorite part about making sticky buns: THE REVEAL. YEEEEEE!

pretzel sticky buns with nutella and hazelnuts on FMITK

See!

pretzel sticky buns with nutella and hazelnuts on FMITK

I mean, c’mon.

pretzel sticky buns with nutella and hazelnuts on FMITK

It’s just everything I dreamed it would be!

pretzel sticky buns with nutella and hazelnuts on FMITK

The outside: salty, chewy, pretzel perfection:
The inside: soft, sweet Nutella-laced deliciousness.
The top: crunchy, nutty, sweet, sticky goodness.
If this recipe doesn’t make me famous, I don’t know what will.

 

Pretzel Sticky Buns with Nutella and Hazelnuts

makes 12 buns
equipment: 12 cup muffin pan, parchment paper, large roasting pan

Ingredients

for the dough

2 cups milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 Teaspoons) active dry yeast
4 1/2 cups flour, divided
2 teaspoons salt
1/2 cup + 1/2 teaspoon (scant) baking soda
1/2 teaspoon (heaping) baking powder
1 egg + 1 tbsp water

for the filling

1 1/2 cups Nutella

for the topping

1 cup of hazelnuts, toasted
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1/3 cup brown sugar, lightly packed
1/4 tsp sea salt

Directions

for the dough

In a medium sauce pan, combine milk, sugar and oil over medium heat until warmed through (don’t let it boil). Remove from heat and let cool to lukewarm to touch. Pour milk mixture into a large bowl and sprinkle in yeast and 4 cups of flour. Stir gently to combine. Cover with a tea towel and let rise in a warm place until doubled in size, about 1 hour. After one hour, add in remaining 1/2 cup of flour, 1/2 tsp baking soda, 1/2 tsp of baking powder and salt. Set aside while you prepare topping.

for the topping

In a heavy-bottomed pan, toast hazelnuts over medium-high heat until they begin to turn light brown and start to give off an aroma, about 5-10 minutes. Remove from heat and allow to cool. Once cooled, crush hazelnuts using a mortar and pestle or put them in a ziplock and crush with a heavy-bottomed pan.

Cream together butter, brown sugar and salt.

Place 1 tablespoon of the butter and sugar mixture in each muffin cup. Top with about 1 tablespoon of the crushed hazelnuts. Set aside.

assemble

Preheat oven to 350F.

Beat together egg + 1 tablespoon of water to make an egg wash. Set aside.

In a large roasting pan, combine 6 cups of water and 1/2 cup baking soda and bring to a simmer over medium heat.

Divide dough in half. Roll out half of dough into a rectangle, about 10″x15″. Spread half of the Nutella over the dough, leaving a 1″ border on all sides. Brush egg wash along edges of dough. Begin to jellyroll the dough, starting from the shortest side. Pinch seams together along length and ends to seal the roll completely. This is a super important step – take the time to ensure that all edges are sealed. After the seams have been pinched, gently roll back and forth a couple of times to reinforce the seams. The dough is soft and will stretch as you roll, so what started off as the 10″ short side will end up being about 12-14″ long after you’re done rolling. Gently roll the dough onto the center of a piece of parchment paper that’s wide enough to hold the roll entirely and about 14″ long (about 30″ x 15″).

Bring the roasting pan with the water and baking soda solution up to a rolling boil. Gently lift the parchment paper by bringing together its edges, creating a little “purse” with the dough roll inside, and lower into the roasting pan. Pull the parchment from under the roll until the roll is sitting on the edge of the parchment (don’t completely remove the roll from the top of the parchment). The parchment tends to want to float in the water, so use a spoon to poke the parchment down and expose the dough to the water. Poach for 30 seconds. Using the parchment paper as a guide, gently tug the end of the parchment where the roll is toward you, using the parchment to guide the flipping of the roll over onto its other side. Poach for an additional 30 seconds. This is tricky and takes care and patience, since the roll is a bit fragile.

Remove the roll from the baking soda water. Brush entire roll with egg wash and sprinkle with kosher or pretzel salt (large salt crystals work best). Gently roll the dough over and egg wash + salt the other side. Cut roll into 2″ sections – you should have 6 rolls from the first half of the dough. Place each cut roll, cut side up, into the prepped muffin pan.

Repeat the jellyroll + poaching + egg wash and salt with the second half of the dough, or save he second half for later use.

bake!

After all rolls have been cut, let rise a second time for 25 minutes. Place muffin pan on a parchment lined cookie sheet to catch any spills, and bake at 350F for 30 minutes, until the buns are a deep golden brown.

Remove the buns from the oven and let cool for a few minutes before inverting. Place a piece of parchment paper on top of the buns, followed by a cookie sheet. Quickly invert the buns and lift up the muffin pan. Let cool slightly before serving.

Pretzel Sticky Buns with Nutella and Hazelnuts (a.k.a. The Pretzky Bun)
Pretzel Sticky Buns with Nutella and Hazelnuts (a.k.a. The Pretzky Bun)
by
It's a pretzel. It's a sticky bun.It's a Pretzky Bun.

Cook Time:2 hours

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13 replies
  1. Alex
    Alex says:

    I love the look of those sticky buns, they look delicious. I’d love to pluck them out of the screen and have them on my plate right now with a cup of tea lol..

    Reply
  2. Courtney
    Courtney says:

    Congrats on your F&W spot!! Eartha sent me your way and I am SO excited to try this recipe and tons more! Keep it up 🙂

    Reply

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