Pretzel Buns

Pretzel Buns

With the saltiness and chewiness of your favourite ballpark snack, our Pretzel Buns convey good texture and style to the desk.

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Pretzel Buns

  • 4¼ to 4½ cups (540 to 572 grams) bread flour, divided
  • 2 tablespoons (28 grams) firmly packed gentle brown sugar
  • 2¼ teaspoons (7 grams) energetic dry yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • 9½ cups (2,280 grams) plus 1 tablespoon (15 grams) water, divided
  • 2 tablespoons (28 grams) unsalted butter
  • ¼ cup (60 grams) baking soda
  • 1 massive egg yolk (19 grams)
  • 2 tablespoons (20 grams) flaked sea salt
  1. Within the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) flour, brown sugar, yeast, and kosher salt.
  2. In a small saucepan, warmth 1½ cups (360 grams) water and butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat butter combination to flour combination, and beat at medium velocity till mixed. With mixer on low velocity, progressively add 2¼ cups (286 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.
  3. Swap to the dough hook attachment. Beat at low velocity till a mushy, considerably sticky dough types, 7 to eight minutes, stopping to scrape sides of bowl and dough hook. Add as much as remaining ¼ cup (32 grams) flour, 1 tablespoon (eight grams) at a time, if dough is simply too sticky. Prove dough onto a frivolously floured floor, and form right into a easy spherical.
  4. Frivolously oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 45 minutes to 1 hour.
  5. Place a big piece of parchment on work floor, and mud with flour.
  6. In a 4-quart stockpot, convey eight cups (1,920 grams) water and baking soda to a slo w boil over low warmth.
  7. On a really frivolously floured floor, divide dough into 10 parts (about 95 grams every). Form every portion right into a easy ball. (See Notice on web page 55.) Press every ball flat right into a 3-inch disk, and place on floured parchment paper. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 20 minutes.
  8. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  9. Fastidiously drop buns, 2 to three at a time, into sluggish boiling water-baking soda combination. Cook dinner for 30 seconds; flip, and cook dinner for 30 seconds. Utilizing a spider strainer, take away from water, letting extra drip off, and place not less than 1½ inches aside on ready pans.
  10. In a small bowl, whisk collectively egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Utilizing a lame or sharp paring knife, rating a 1-inch “X” in high of every bun. Sprinkle with sea salt.
  11. Bake till deep golden brown, 18 to 20 minutes. Let cool on pans for 15 minutes. Take away from pans, and let cool utterly on wire racks earlier than slicing.
Form and Bake: On a really frivolously floured floor, divide dough into 10 parts (about 95 grams every). Use your palm to press down on dough to launch any air bubbles. Rotate your hand till dough begins to kind a ball; flip your hand, and make a “C” form. Maintain dough beneath your palm, and proceed rotating your hand and making use of stress in identical route till dough turns into a easy, tight ball.

Press every ball flat right into a 3-inch disk, and place on floured parchment paper. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 20 minutes.
Fastidiously drop buns, 2 to three at a time, into sluggish boiling water-baking soda combination. Cook dinner for 30 seconds; flip, and cook dinner for 30 seconds. Utilizing a spider strainer, take away from water, letting extra drip off, and place not less than 1½ inches aside on ready pans.

In a small bowl, whisk collectively egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Utilizing a lame or sharp paring knife, rating a 1-inch “X” in high of every bun. Sprinkle with sea salt.

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