Pretzel buns

From Pretzel buns

Pretzel buns

Ingredients (for 8 buns)

  • 1/2 tbsp active dry yeast
  • 1 tbsp vegetable oil
  • 1 cup warm milk
  • 3/4 cup warm water
  • 1 tsp salt
  • 3 1/2 cups all-purpose flour
  • 6 cups water
  • 1 tbsp sugar
  • 1/4 cup baking soda
  • kosher salt for sprinkling

Preparation

I use a stand mixer. Place water, milk and yeast in the bowl of the mixer and allow the yeast to activate, about 10 minutes. Add oil and 1 tsp salt and stir. Add flour a cup at a time until the dough vaguely resembles a ball. Turn out onto a floured surface and with floured hands, knead a couple of times until it forms a ball. Place in a oiled bowl, cover and allow to rise about 2 hours or until it has doubled in size.
Portion the dough into 8 equal bits and roll each into a ball. Place them on a baking sheet lined with parchment paper, cover with a tea towel to rest for about 20 minutes.
Meanwhile, preheat the oven to 425 F and prepare your water bath. In a large saucepan, bring the water, sugar and baking soda to a boil. Carefully drop each dough ball into the water and boil on each side for 30 seconds. Remove from the water and place back on the baking sheet. The outside of the buns will look wrinkly and weird – this is ok.
Using a very sharp blade, cut x’s or two parallel lines into the tops of the buns, then sprinkle with the coarse salt. Bake in the oven for 20 – 25 minutes until the tops are nice and brown.

Printable recipe

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Trackbacks/Pingbacks

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