Soft Pretzel Buns
Add more flavor to your burgers or chicken sandwiches by serving them on these pretzel buns.
Soft Pretzel Buns
Step 1: Dough
To a large mixing bowl, add:
1 cup (8 oz) warm water
4 tsp sugar
2 tsp yeast
1 cup flour
Stir until combined, then mix each in individually:
1 tsp salt
2 Tbsp oil
1 1/4 cup flour
Clean spoon and begin to knead, sprinkling in:
1 Tbsp increments flour, totaling 1/4-1/2 cup
Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover bowl.
Let rise 30 minutes.
Divide into 8 equal pieces, shaping each into a ball. Place the balls a few inches apart on a sheet pan, flatten each so that the roll becomes a 3/4” thick disk. Cover with a towel.
Proof 20 minutes.
Step 2: Boil & Bake
Preheat oven to 425F. To a large pot, add:
6-8 cups water
Bring to a boil over high heat, reduce heat to medium-high. Add:
2 Tbsp baking soda
Boil the rolls in batches of 2-3 rolls:
Using a slotted spoon, quickly add the rolls
Boil for 20 seconds, flip over with slotted spoon & boil for a final 20 seconds
Using a slotted spoon, remove the boiled rolls, transferring to a cooling rack
Brush with butter and sprinkle with coarse sea salt
Using a sharp knife, slash a slit in the top of each roll
Transfer to a baking sheet
Bake at 425 for 10 - 12 minutes. Let sit 5 minutes, then serve.
Brenda’s tips:
Serving size: 8 buns
The dough can be prepared in a bread maker, using the “dough” cycle
New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.
And find more tips about making yeast dough
