Receta Pretzel Buns
Have you discovered Pinterest? Oh boy---is it addicting or what? I keep pinning pictures of great looking food to my boards. Besides my own stuff, though, I hadn't made any of the things that I fully intended to. Until today. Today, I made the Pretzel Rolls.
- I've been eyeing these little devils for weeks, all the while buying pretzel buns at Trader Joe's. Want to see how I made them? Here you go:
- 1 3/4 cups milk, warmed to 110 degrees F. (bathwater warm)
- 2 tablespoons olive oil
- 2 teaspoons active dry yeast
- 3-3 1/2 cups bread flour
- 1 teaspoon salt
- Coarse salt for sprinkling
- Water Bath
- 7-8 cups water
- 1 tablespoon salt
- 4 tablespoons baking soda
Place the warmed milk in a large mixing bowl. Stir in the olive oil and the yeast. Let this mixture stand for about 5 minutes or until it starts to foam (this way you know the yeast is working). Add three cups of the flour and the salt.
Attach the dough hook and knead the dough for about 5 minutes, adding additional flour, if needed. The dough should nearly clean the sides of the bowl, but still be a little tacky. Remove the dough from the bowl and place on a lightly floured surface. Knead lightly, by hand, for about a minute until the dough is smooth and elastic.
When measuring the flour, lightly spoon it into the measuring cup and level it off with a knife. If you have to add flour, add it a tablespoon at a time.
Place the dough in a well oiled bowl and turn it over so that both sides are oiled. Cover the bowl with a clean towel and let the dough rise in a draft-free area until it's doubled, about 45 minutes.
Preheat the oven to 400 degrees F.; Line a baking sheet with parchment paper or a silicone baking mat.
Punch the dough down and plop it on a floured surface ( I prefer my Silpat), then divide it into 8 pieces. Form each piece of dough into a ball, slightly flattened. Place the dough balls on the lined baking pan, cover and allow to rise for an additional 20 minutes.
While the buns are rising, prepare the water bath. In a large pot, combine the water, salt, and baking soda; bring to a rolling boil. Gently drop the dough buns into the boiling water, two at a time, and let them "poach" for about 30 seconds on each side. Remove them with a slotted spoon and place them back on the lined baking pan. Using a serrated knife, cut 2-3 lines across each bun and sprinkle with course salt. Bake for 25 to 30 minutes, or until the buns are a deep brown. Transfer to a rack to cool.
I found the dough balls to be a little sticky when I was putting them into the boiling water, so I dipped my fingers in a little flour first. The water does foam up, so make sure your pot is large enough. A crinkly appearance is normal--this disappears during baking.
As you can see, I was a little stingy with the salt--I usually scrape salt off of my pretzels, but I found that I did like a little on these.
If you aren't going to use all of these right away, go ahead and pop some in the freezer. They thaw quickly and stay fresh much longer if frozen.
I may never buy another hamburger bun again.