Salted Pretzel Buns
Salty, chewy, and they hold up well to a big burger with all the fixings.
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- 1 pkg
- active dry yeast
- 2 tsp
- 4 1/2 c
- all purpose flour
- 4 Tbsp
- 1 1/2 c
- warm water
- 2 tsp
- 1/4 c
- baking soda for water bath
- 8 c
- boiling water
- 1 medium
- egg beaten with 1 teaspoon water
- 1 Tbsp
- coarse salt for tops of buns
1In a large mixing bowl, add your warm water and yeast, allow to set for 5 minutes. Mix together your flour, sugar, salt. Add the melted butter and your flour mixture and mix with the dough hook for about 3 minutes to form a soft dough. If it seems to dry add a tablespoon more water. Put your dough in a well greased bowl and cover with a towel, set in a warm place to rise. I put mine in my oven with the light on. Takes about 1 hour to double in size. Remove from bowl and punch down, knead a couple of minutes.
Cut your dough in half, then in half again and again, you should now have eight equal pieces. Roll into balls then place on the counter and with an open palm push down and roll out to the size and shape of buns. Place these onto a bookie sheet lined with greased parchment paper. Allow to rise 30 minutes.
About 10 minutes before the dough is finished rising pre- heat your oven to 425 degrees. Bring 8 cups of water to a boil, now slowly add the baking soda. Be carefully this can foam up and run over if you add it all at once.
Take 2 buns at a time and place them in the boiling water, boil for 30 seconds, turn over and boil 30 more seconds. Remove from water and place back onto your baking sheet, repeat with the rest of the buns. Using a sharp knife cut an X across the tops.
Brush each roll throughly with the egg wash, sprinkle tops with salt.
Bake for 15 to 20 minutes, or until the tops are very brown.
Remove from pan to cooling racks as soon as they come out of the oven
These buns freeze well if you don't need them right away.