Tuesday, September 13, 2022

A Great Burger on Homemade Pretzel Hamburger Buns paired with a Malbec from Argentina #BreadBakers #Winophiles

 A while back I shared with you a 3 Cheese Hamburger that I had made for dinner one evening.  What I didn't share was my recipe for the Homemade Pretzel Bun on which I served it or the Malbec Wine with which I paired it.  

Hamburger on Pretzel Bun with wine

Today I am sharing both the recipe for these delicious, toothsome buns and my wine pairing notes.It is time for Bread Bakers and the French Winophiles..........

Let's start with Bread Bakers.  #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  This month our host is Renu of Cook with Renu who invited us to make a pretzel recipe.

Pretzel Bread and Buns

So when I decided to make the burgers for dinner I knew that Pretzel Hamburger Buns would be my recipe for today's event.  However, I only needed 4 Hamburger Buns so I formed the remaining dough into a small loaf that I took over to Kirsten's mom's house when we were joining her for dinner to welcome Kirsten's twin, Katrina, home for a visit.

Let's take a look at what Pretzel Recipes the others are sharing today........
Malbec Wine

I knew that a burger this scrumptious needed a bold wine to complement it's strong flavors.  I opened a bottle of Malbec from Argentina that I had purchased for this month's French Winophiles event.

Camilla of Culinary Adventures with Camilla is hosting this month and asked us to share French Grapes that Crossed Continents.  Camilla suggested travelling to Asia where there is a lot of French influence however I decided to travel to South America for this bottle of Malbec.

Hamburger and Wine Pin

The Malbec grape originated in France but is now most popular in Argentina where 70% of the Malbec Vineyards are now located.  When drinking Malbec from France you will find it labeled Cahors from the region in which it is grown.  You can read some of my tasting notes on Cahors in this Trio of Pairings I did during this time last year.

The Malbecs from Cahors are very dark and bold.  They are heavy with a lot of structure to them. This is due to the limestone found in the terroir of Cahors.

Malbec from Argentina is velvety, smooth and very fruit forward.  This wine from Mendoza was juicy and lush.  This is due to the sunny, dry conditions in the area where these grapes were grown.  Alambrado is a family owned and ran winery led by Jose Zuccardo.  It puts out consistently wonderful wines that have won the Argentina Top Value Brand three times now.

And it is a great value at less than $20 at Total Wine.  This wine is very nicely balanced and paired wonderfully with the burgers that were stuffed with cheese and then covered in cheese.  

We are all meeting up together on Saturday, September 17th, at 11AM ET to talk more about French Grapes that Crossed Continents.  You will find us on Twitter Chat following #Winophiles.  Stop by and visit for a bit.   

Here are some of the topics we will be discussing.......

Breads, Pretzels, Buns, Rolls, Yeast
Yield: 8 Hamburger Buns
Author: Wendy Klik
Pretzel Hamburger Buns (or bread)

Pretzel Hamburger Buns (or bread)

I used this recipe to make hamburger buns and a small loaf of bread. You can turn it into dinner rolls or a large loaf of bread to pair with soup or dip into fondue during Octoberfest.
Prep time: 10 MinCook time: 30 MinInactive time: 1 H & 15 MTotal time: 1 H & 55 M


  • 3 1/2 c. bread flour
  • 2 T. dark brown sugar
  • 2 1/4 t. instant yeast
  • 1 t. kosher salt + more for sprinkling
  • 1 1/3 c. lukewarm water (105-110*)
  • 2 T. butter, melted and cooled
  • large pot of salted water
  • 1/4 c. baking soda
  • 1 egg +1 T. water


  1. In large bowl of stand mixer, fitted with the dough hook, combine the flour, sugar, yeast and salt.
  2. Add the 1 1/3 cups of water and butter and mix on medium speed for 3-4 minutes until the dough pulls away from the sides of the bowl.
  3. Add a couple more Tablespoons of the flour and knead until smooth and slightly sticky. Cover with a warm, damp towel and set aside in a warm, draft free area until doubled in size, about an hour.
  4. Line a baking pan with parchment paper or a silicone mat.
  5. Punch down the dough and form into 8 buns (or shape of choice) and place onto baking sheet and let rest, covered with the towel, for 15 minutes.
  6. Meanwhile, bring the pot of salted water to a boil and stir in the baking soda.
  7. Drop the buns, in batches, into the water for 30 seconds on each side. Remove from the water and return to the lined baking pan.
  8. Use kitchen shears to cut a cross onto the top of each bun, going down about 1/2".
  9. Whisk together the egg and water. Brush onto the buns and sprinkle with additional kosher salt, if desired.
  10. Bake in a preheated 400* oven for about 20 minutes, until golden brown.


Adapted from a recipe found in Cuisine at Home, Issue #152


  1. Interesting pretzel buns and the hamburger looks very inviting.

  2. I have never actually had a pretzel bun! I would love to try these with fondue, that sounds so good with the pretzel crust.

  3. I love the crisp on that bun! I've been wanting to try pretzel burger buns for a long time! P.S. Your whole burger is calling my name.

    1. Such a marvelous burger Karen. I got hungry for them again while writing this post.

  4. All looks delicious !

  5. Pretzel burger is one of my guilty pleasures, yum yum!

  6. Pretzel buns look amazing and the burger sounds delicious with the wine.

  7. Nice comparison between Cahors and Argentinian Malbec. This pairing sounds like a meat lover/red wine drinker's idea of heaven. And those buns!


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