The Recipe
Pretzel Buns
11
Ingredients
DESCRIPTION
These pretzel buns are soft and pretzel-y. The slightly bitter shiny smooth outside crust (a product of first boiling the dough in an alkaline solution made of water and baking soda) and soft fluffy inside makes them the perfect vehicle for a burger. I’ve blogged about them before but I love them so much that I felt I had to blog about them again! If you want, you can also freeze the finished buns in a resealable ziplock bag. Just make sure to cool them completely and split them first by slicing them horizontally before freezing. You can let them thaw to room temperature by leaving them out on the counter or toast them frozen.
INGREDIENTS
- 1 1/2 cups warm water
- 10 cups water
- 2 teaspoon kosher salt
- 1/4 cup (57 g or 1/2 stick) unsalted butter
- 1 tablespoon sesame seed
- 1 tablespoon water
- 1 tablespoon barley malt syrup or honey
- 2/3 cup baking soda
- 1 large egg yolk
- 2 1/4 teaspoon (7 g or 1 package) active dry yeast
- 4 1/4 cups (637 g) bread flour
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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