We think this is the best burger bun in the world – why? because we make it ourselves. We spent months trying to find the perfect burger bun, but keep being disappointed. Believe it or not there is quite a lot of science involved in getting just the right bun. Firstly it has to be tough enough to handle a super heated 8 oz piece of pure beef, it has to soak up meat, cheese and bacon juices with out disintegrating and it has to have a warm doughy interior for taste and “mouth feel” We finally decided, after talking to friends in the US, that we would try a burger bun made out of “soft pretzel dough” This is a wonderful dough – but to make it into a bun takes a lot of work because just like a bagel, this bun is simmered in water for 60 seconds before it’s popped in the oven for a further 20 minutes. The genius behind this way of cooking is that the outside of the bun becomes firm, but pliable – in other words it doesn’t break up and the inside is still delightfully bready and rich and soft. So finally we have found our perfect burger bun and we hope you enjoy it next time you come and see us. The next set of pictures show how we made our first small test batch.