Salted Pretzel Buns Recipes

SALTED PRETZEL BUNS

Steps:

• In 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.

PRETZEL BUNS

Steps:

• Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
• Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.