**Pretzel Buns**
Seems like a lot of places are doing pretzel buns this summer so I decided to do some searching on Pinterest to find a recipe. They turned out really good. I will be making them again soon (may do hamburger buns tomorrow)
Here's the link to the recipe I used and I will post pictures of me making them.
I didn't get a picture of my yeast starting but you'll need to let your yeast water and sugar sit for 10 minutes or so until it's frothy.
Mix the flour, melted butter and salt with the dough hook on your mixer for about 5 minutes. If you don't have a KitchenAid you could knead this on your counter for a few minutes
Put your dough in a greased bowl cover and let it rest in a warm area for 45 minutes. I covered it with a wet towel and stuck it outside. I also put a plastic bag over the top so the towel didn't dry.
It should about double in size
Dump dough onto a floured surface and form into a ball
Cut the dough into 8 pieces. Look at how fluffy the dough looks. I was pretty excited at it's fluffiness, but I'm a dork that way. :)
Roll in to logs about 7 inches long and let rest for 10 minutes. While it's resting get 16 cups of water boiling in a big pot.
They will get puffy or at least should if they don't you did something wrong :)
When the water boils dump in your 1/2 cup of baking soda. Yes it takes 1/2 cup so double check you have enough. I didn't and had to run to the store and put $0.85 on my credit card
Boil 2 at a time for 30 seconds
Cut shallow slits in the top, brush with egg and sprinkle with a coarse salt. I didn't have pretzel salt so I just used more kosher salt.
Bake at 425 for about 12 minutes make sure to either use parchment paper or grease your pan really well
Cut the ends off to fit your hot dog and cut down the middle.
Enjoy
Tish
If I wasnt doing Paleo right now I would be all over these!
ReplyDeleteNGREDIENTS
ReplyDelete1 ½ cups warm water
1 tbsp sugar
1 package dry active yeast (not rapid-rise)
2 tbsp melted butter
4 cups flour
1 tsp kosher salt
16 cups water
½ cup baking soda
1 egg, lightly beaten
Coarse salt (one size larger than kosher salt)
DIRECTIONS
1) In the bowl of an electric mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top and let stand 5-10 minutes, until the yeast becomes frothy. Add the melted butter, flour and salt. Mix on low speed until well combined. Increase the speed to medium for 5 minutes, until the dough becomes pliable. Remove dough from the bowl and place in a large greased mixing bowl. Cover and let rise in a warm place until doubled in size, approximately 45 minutes.
2) Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and form into a bowl. Divide dough into 8 pieces and roll each piece into a 7-inch log. Cover logs with a cloth for 10 minutes to rest the dough.
3) Using a large pot, over medium heat, bring 16 cups of water to a boil. Add baking soda. Gently add 2 logs to the boiling water and cook for 30 seconds. Using a flat slotted spoon, remove from water and place on baking sheet. Repeat with remaining logs. Cut 3 shallow diagonal slits on the top of each pretzel roll. Brush the tops of each roll with egg and sprinkle with coarse salt. Bake 12 minutes, until golden brown. Cool slightly on a wire rack. Serve same day.
Yield: 8 buns