Pretzel Buns

Pretzel Buns

  • 1 1/2 cups very warm water (between 110 and 115 degrees F.)
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 2/3 cup baking soda
  • 1 egg yolk, lightly beaten with 1 tablespoon water
  • coarse salt
  • black sesame seeds, or other seeds
 
In the bowl of a stand mixer, combine the warm water, sugar and salt.  Sprinkle the yeast on top and let stand for about 5 minutes, until foamy.  Add the butter and flour, and combine on low speed, using the dough hook, until well combined.  Increase to medium speed and knead for 5 minutes, until the dough is smooth and elastic.

Place in an oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about an hour, to an hour and a half.
 
Preheat the oven to 450.  Line two baking sheets with parchment paper or silpats.

Fill a large stock pot half full of water, add the baking soda, and bring to a rolling boil.

Meanwhile, place the dough on a lightly floured surface and divide into 8 equal pieces (the easiest way is to just cut the dough into pie-shaped pieces.  Shape each piece of dough into a hot dog bun-shaped log, about 7-8 inches long.  Place on one of the baking sheets.

One at a time, place the buns in the boiling water and boil for 30 seconds.  Remove from the water with a large slotted strainer/spatula and place on the other baking sheet.

Brush the buns lightly with the egg wash, then sprinkle with coarse salt and sesame seeds.  Using a sharp knife, score the tops of each bun with 3 shallow slashes.

Bake for about 15 minutes, until deep golden brown.  Let cool for a few minutes, then cut an opening for the hot dog and enjoy warm or at room temperature.

These are best eaten the same day they're made.


Soft Pretzel recipe from Alton Brown., with Curly Girl Kitchen adaptations for pretzel buns.
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