Deli Breads
The great delicatessens of America immediately call to mind a gourmet’s paradise, a sensational collage of hanging cured meats, marinated fresh cheese, jarred and pickled vegetables, and, of course, row upon row of golden rolls, buns, and loaves waiting to be sliced and stuffed to create the ultimate meal. Brought to the states by Ashkenazi Jews in the 19th century, the deli quickly became synonymous with the portable, affordable sandwich, a triumph of both filling and bread. Soon, these deli breads were working their way into other American culinary traditions, serving as the tender base for the hot dogs and burgers of the block party and backyard barbecue.
These tasty bookends to your burgers, hot dogs, and more deserve the baking spotlight. We’re bringing you four classic deli bread recipes—Pretzel Buns, Hot Dog Buns, brioche buns, and potato bread—to incorporate into your home baking repertoire. Each comes with a tutorial on shaping and baking and how to pair each one with your ideal filling. It’s time to bring the deli home.
PRETZEL BUNS
WHAT THEY ARE: These offer all the comfort and savory joy of a traditional pretzel, no knotting required. Once they’re shaped and proofed, you’ll quickly boil these buns in a solution of baking soda and water, creating a salty exterior. A final score and sprinkle with sea salt, and they’re ready to bake up dark golden, transforming the outside into a chewy crust while the inside sports a toothsome crumb.
PAIR THEM: With their excellent element of chewiness, try pairing these buns with tender and juicy burgers or pulled roast pork. This German specialty also goes well with other German delicacies, so griddle a bratwurst, split it down the middle, and stick it in the bun—just don’t forget the mustard.
HOT DOG BUNS
WHAT THEY ARE: We took the recipe for Japanese milk bread and shaped it into the traditional long hot dog form for a couple of reasons. Milk bread dough is hydrated with a paste of milk and flour, yielding
