Pretzel Buns

Who doesn't love pretzel buns with their burgers during the summer? I made these earlier this year and they have been a favorite ever since. Dr. Sweetpea keeps saying these will be the only burger buns he'll use when we make burgers at home. Definitely a favorite in our household.

Pretzel Buns

(Source: America's Test Kitchen)

3 3/4 cups (20 2/3 ounces) bread flour

2 teaspoons plus pinch table salt, divided

2 teaspoons instant or rapid-rise yeast

1 1/2 cups (12 ounces) plus 1 tablespoon water, room temperature, divided

2 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

1/4 cup baking soda

1 teaspoon pretzel salt

1 large egg

Whisk flour, 2 teaspoons table salt, and yeast together in bowl of stand mixer. Whisk 1 1/2 cups water, oil, and sugar in 4 cup liquid measuring cup until sugar has dissolved. 

Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours. 

Lightly flour 2 rimmed baking sheets. Press down on dough to deflate. Transfer dough to clean counter; stretch and roll into even 12 inch log. Cut log into 8 equal pieces (about 4 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered, pat into 4 inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough seam side down and, using your cupped hand, drag in small circles until dough feels taut and round and all seams are secured on underside of ball. Cover loosely with greased plastic and let rest for 15 minutes. 

Arrange balls seam side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes. 

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees . Dissolve baking soda in 4 cups water in Dutch oven and bring to a boil over medium-high heat. Using slotted spatula, transfer 4 buns seam side up to boiling water and cook for 30 seconds, flipping half-way through cooking. Transfer buns seam side down to wire rack and repeat with remaining 4 buns. Let rest for 5 minutes. 

Line now empty sheets with parchment paper and lightly spray with vegetable oil spray. Lightly beat egg, remaining pinch table salt, and remaining 1 tablespoon water together in bowl. Transfer buns seam side down to prepared sheets, spaced evenly apart. Gently brush buns with egg mixture. Using sharp paring knife or single-edge razor blade, make two 2-inch long slashes along top of each bun to form cross. Sprinkle each bun with 1/8 teaspoon pretzel salt. 

Bake buns until mahogany brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in alumium foil before being placed in bag, buns can be frozen for up to 1 month; thaw before reheating. To serve, mist buns slightly with water, sprinkle with pretzel salt, and bake in 300 degree oven for 5 minutes.)

Homemade Pretzel Buns

I felt a little adventurous today and decided to try baking Pretzel Buns for the first time. I always thought they would be extremely difficult to bake, but was pleasantly surprised because the dough is very similar to other bread recipes. The only difference is you drop these buns in a pot of hot water and baking soda prior to baking in the oven. So why on earth would you do that? Because that's how these Pretzel Buns get the signature tangy/malty flavor on the crust.  Personally, I thought these buns were great right out of the oven and AMAZING after they cooled down for about 30 minutes. I'm definitely looking forward to using these to make sandwiches this week!

Pretzel Buns

(Source: Better Home and Gardens)

3/4 cup milk (not fat-free milk)

1/4 cup water

1 1/2 tablespoons sugar

1 package active dry yeast

2 1/3 - 2 1/2 cups all purpose flour

2 tablespoons butter, softened

1 1/4 teaspoons fine sea salt

3 cups hot water

1/2 cup baking soda

1 egg yolk, lightly beaten

1 tablespoon water

Coarse Salt (Optional)

In a small saucepan, heat and stir milk, the 1/4 cup water, and the sugar over low heat until warm (110-115 degrees). Pour into the large bowl of a freestanding electric mixer. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and the 1 1/4 teaspoons salt. Using the hook attachment, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.) 

Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour). 

Line a large baking sheet with parchment paper; set aside. 

Punch down dough. Turn out onto a clean, dry work surface. Divide dough into 12 portions. Roll each portion on work surface in a circular motion until it forms a smooth ball. Place balls on the prepared baking sheet. Cover and let rest for 30 minutes. 

Preheat oven to 425. In a deep dish or pot slightly larger than each dough ball, stir together the 3 cups hot water and the baking soda. Using a slotted spoon, lower balls, one at a time, into baking soda mixture for 10 seconds. Remove balls and place on paper towels to blot the bottoms dry. Arrange a 1 1/2 to 2 inches apart on the prepared baking sheet. 

In a small bowl combine egg yolk and the 1 tablespoon water. Brush dough balls with egg yolk mixture and, if desired, sprinkle with coarse salt. Bake about 10 minutes or until deep golden brown. Cool on wire rack.