Pretzel Sandwich Buns
"Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad...."
INGREDIENTS
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1 1 3/4 cups warm water
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1 2 tablespoons unsalted butter
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1 3/4 teaspoon salt
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1 4 1/2 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
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1 2 teaspoons instant yeast
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1 coarse sea salt; e.g., Sel Gris
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1 2 quarts water
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1 1 tablespoon salt
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1 1/4 cup baking soda
•
1 1 3/4 cups warm water
•
1 2 tablespoons unsalted butter
•
1 3/4 teaspoon salt
•
1 4 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
•
1 2 teaspoons instant yeast
•
1 coarse sea salt; e.g., Sel Gris
•
1 2 quarts water
•
1 1 tablespoon salt
•
1 1/4 cup baking soda
•
1 1 3/4 cups warm water
•
1 2 tablespoons unsalted butter
•
1 3/4 teaspoon salt
•
1 4 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
•
1 2 teaspoons instant yeast
•
1 coarse sea salt; e.g., Sel Gris
•
1 2 quarts water
•
1 1 tablespoon salt
•
1 1/4 cup baking soda
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