Pretzel Buns

What you need:

    • 1 1/2 cups warm water
    • 1 pkg. active dry yeast
    • 2 tsp. sugar
    • 4 1/2 cups all-purpose flour
    • 2 tsp. salt + some for sprinkling
    • 4 Tbsp. unsalted butter, melted
    • 1/4 cup baking soda
    • 1 egg, lightly beaten

Directions:

    1. In a stand mixer, stir together warm water and yeast. Let rest for 5 minutes until foamy.
    2. Add sugar, flour, 2 tsp. salt, and butter into the stand mixer.
    3. Mix with a dough hook on medium-low for 4 to 5 minutes to combine.
    4. Cover with a tea towel and let rise for 1 hour or until doubled in size.
    5. Punch dough and turn out onto a lightly floured surface.
    6. Divide the dough into 12 pieces for sandwich buns or 18 pieces for dinner rolls.
    7. Shape each roll by pulling the sides to the center and pinch to seal after smoothing with your hand.
    8. Place on two baking sheets lined with parchment paper or silicone baking mats. Cover with a tea towel and let rise for 30 minutes or until doubled.
    9. Preheat oven to 425 degrees while you bring 2 quarts of water to a low boil in a large saucepan.
    10. Add baking soda and reduce heat to a simmer.
    11. Add 2 to 3 rolls (seam side down) and poach for 30 seconds. Flip with a slotted spoon and pouch for 30 more seconds.
    12. Remove back to the baking sheet and then repeat with remaining rolls.
    13. Lightly glaze each roll with egg. Top with a sprinkle of salt. Cut an "X" on top of each roll with a sharp knife.
    14. Bake in the preheated 425 degree oven for 15 to 20 minutes or until golden brown

Recipe from The Pajama Chef

Posted on Fantastical Sharing of Recipes