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Prosciutto and Echourgnac stuffed pretzel buns

Prosciutto and Echourgnac stuffed pretzel buns

15 min
15 min


For 6 pretzel buns:

  •  250g flour
  • 18g softened butter
  • 7cl water
  • 7cl lukewarm milk
  • 5g dried yeast
  • 5g salt
  • 1/2 Echourgnac
  • 6 tomatoes slices
  • 6 prosciutto slices
  • A handful of arugula
  • 50g baking soda

1. In a bowl, add flour, salt and yeast.


2. Add water and milk to the bowl. Mix with a wooden spoon.


3. Add butter and start kneading the dough.


4. Knead until a ball forms and the dough is not sticky anymore.


5. Add the dough to a bowl, cover with plastic wrap and let it rest for an hour.


6. Put a liter of water to boil with 50g of baking soda.


7. Preheat the oven at 180°C/350°F.


8. Weigh the dough and divide it into 6 equal pieces. Shape the buns and use a blade to slash the buns a couple times.


9. When the water starts boiling, dip the buns for a minute in it and add it to a parchment paper covered baking tray.


10. Bake for 15 minutes at 180°C/350°F. They must be golden brown.


11. Let it cool completely before stuffing it with tomato, arugula, prosciutto and a generous slice of Echourgnac.

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