Pretzel Buns with Seeni Sambol Filling
Updated: Aug 27
You only need one recipe for Seeni Sambol buns, and this is it, It’s such a creative way to marry the traditional pretzel bun & Traditional Seeni Sambol Buns.
These buns are soft and spongy inside while filled with delicious caramelized filling. The outer layer has a thin brown crust with a beautiful cross mark.
The secret to these buns is giving them a quick bath in a boiling baking soda/powder solution before popping them in the oven — this is what gives them their distinctive texture and pretzel-like flavor.
These are incredibly delicious! You will be making these all the time when you try this.
2 1/2 Cup All-Purpose Flour 1 Tbsp Instant Yeast 1 Tsp Salt 2 Tbsp Unsalted Butter 1/2 Cup Water For Baking Powder Mixture 1/4- 1/2 Cup Baking Powder or Baking Soda Pot of water for boiling For Egg wash 1-2 Egg Filling Seeni Sambol Caramelized Onion filling or any other filling. Instructions
In this recipe, We will be making delicious pretzel bun with a Seeni Sambol filling inside. Here is another filling idea. Click here to get the Vegetable filling.
What's Seeni Sambol? Click here to check my Seeni Sambol recipe
Seeni Sambol is an authentic Sri Lankan dish, made with caramelized onions. For this recipe, you can use any filling, I chose this as I thought they complement each other well.
So the idea here is to take this famous pretzel bun and add a Sri Lankan touch to it. I hope you love this fun idea.
Prepare the filling. Here is a link to how I made the filling.
Mix flour & salt together
Add into a stand mixer or bowl ( if you are kneading by hand)
Add yeast & unsalted butter
Turn on the mixer & mix on medium speed. If you are using hand, slowly start mixing everything.
Gradually add lukewarm water ( Room temperature water)
Knead the dough for 10-15 minutes. You will get a soft dough
Now divide the dough into 4 oz. balls. ( About the size of your palm)
Now flatten each ball, add 2 scoops of the filling
Stretch the edges & gather on top
Secure the edge by gently twisting & pushing it inside
To seal the edge, gently roll the twisted side of the ball on the cutting board. Please check the video for more clarification.
Place all the dough balls onto a parchment paper
Cover the dough with a cloth and allow to rise for 45 minutes
While that's resting, preheat oven to 425º F (220º C)
Boil a pot of water
Bring the water to a boil.
After 45 minutes of resting, It’s time to boil the dough balls.
Gradually add in the baking powder or soda into the boiling water. Don’t add at once. We need to get a form like consistency. At this time heat should be on low.
Drop the risen pretzel buns with the filling into the water and boil each side for 30 seconds
Let all the water drip, Place the balls on a different parchment paper-lined baking tray. I used two trays.
Beat 1-2 eggs
Brush the pretzel buns with egg wash.
Gently Cut through the surface of the rolls with a knife. When you cut this, it shouldn’t expose the filling inside. So don’t cut it too deep, At the same time, it needs to cut through enough so the cross can stretch & open up while baking & have that beautiful cross mark.
Bake the pretzel buns for 18- 20 minutes.
Half way through, I sprinkled some sesame seeds on the buns, If you have toasted sesame seeds, sprinkle at the end
Once it’s out of the oven, apply some butter on top for a glossier finish
Pin the below photo on Pinterest so you can always come back and check this 🙂