Preztel buns are soft and spongy inside, with a thin brown crust. The secret to these buns is giving them a quick bath in a boiling alkaline solution before popping them in the oven — this is what gives them their distinctive flavour and colour. We used baking soda to give the water a high pH level. This was our first attempt in making them, not perfect looking but flavour and texture was spot on! We filled them with MAYO, ROAST BEEF, ARTICHOKE, GRILLED AUBERGINE, SPINACH LEAVES & RED CABBAGE!
FRITTO 