Homemade Pretzel Buns
May 27, 2013 3 Comments
Have you ever wondered what you get when you mix a hamburger bun with a pretzel?? Ne meither. But if anyone was wondering, the picture speaks for itself! A pretzel bun! And it’s so simple, but very impressive to guests :) I served it with a homemade quinoa patty inside, yum!
- After researching multiple recipes, I chose to follow this one from the blog
1 ½ cup warm water (105°-115°F USE A THERMOMETER! If it’s too cold or hot it will kill the yeast and the dough will not rise)
1 package (2 ¼ tsp) active dry yeast (not instant rise yeast)
2 teaspoons splenda, sugar, or honey
4-½ cups flour (I used 3 cups whole wheat bread flour and 1.5 cups all purpose flour)
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda (yes, cups)
1 whole egg, lightly beaten (to brush on the rolls)
Pretzel Salt, for sprinkling (but I just used kosher salt)
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water and sugar, then evenly sprinkle the yeast on top and let it rest until foamy (~5 mins).
Add the flour, salt, and melted butter and mix until combined well. If the dough is sticky and not forming together in a single ball, add more flour 1/8 cup at a time until it does. Cover with a plastic wrap (or a clean towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (mine were ~4.3 ounces each). To shape the dough “take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.”
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine so it goes: 2, 1, 2, 1, 2 (this will fit all 8 on one cookie sheet). Cover again and allow to rest in a warm place for 30 minutes until they rise & double.
Preheat oven to 425°F and place oven rack in the middle position. In a large wide saucepan, fill so that it’s about 3 inches deep (~2 quarts water). Remove from heat and slowly add the baking soda (otherwise it will boil up and overflow). Place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds (no longer!) and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then sprinkle each roll with a little pretzel (or kosher) salt. Using a sharp straight edged knife, cut an “X” shape -or- 2 parallel slashes in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!