WHERE TO FIND PRETZEL BUNS RECIPES

Steps:

• 1. Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, salt and yeast to combine, about 30 seconds. 2. Add 1? cups (349g) warm water (about 95?F to 100?F) and the butter, and mix on low speed until the dough comes together, about 3 minutes. Increase the speed to medium-high and continue to mix until the dough is very smooth, about 4 minutes more. Lightly grease a large bowl with nonstick spray, and transfer the dough to the bowl. Cover loosely with plastic wrap or a damp towel and let rise at room temperature until double in size, 1 hour to 1? hours. 3. Turn the dough out onto a lightly floured surface. Divide the dough into 8 even pieces (about 145g each). Cover the dough loosely with plastic wrap or a clean kitchen towel and let rest on the work surface for 10 minutes. 4. Shape the Pretzel Rolls: Working one at a time, cup your hand over a piece of dough and roll it in a circular motion on the work surface to form it into a tight round. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise on the work surface, 45 minutes to 1 hour more. 5. Make the Baking Soda Solution: Preheat the oven to 425?F and line two baking sheets with parchment paper. Bring 6 cups (1,356g) water to a simmer over medium heat and then stir in the baking soda. Working in batches, add two or three buns to the water at a time. Soak, gently flipping once or twice, for about 1 minute. Using a wire strainer or slotted spoon, gently drain the buns and transfer them to the prepared baking sheets, staggering to leave room for the buns to rise and spread. 6. In a small bowl, whisk together the egg and milk to combine. Using a pastry brush, gently egg wash each bun all over, then sprinkle with the coarse salt. Use scissors to cut an X shape into the surface of each roll. Bake until the pretzel buns are deeply golden brown, 18 to 22 minutes. Cool at least 20 minutes before serving warm, or cool completely.

Steps:

• In a bowl of a stand mixer with a dough hook attachement, add 1 cup 110° water, sugar and 1 teaspoon salt. Mix and let sit for 5 to 10 minutes or until foamy.
• Mix the flour and salt, add to yeast mixture, and stir with dough hook for 8 minutes, or until dough is elastic and smooth.
• Form the dough in a ball, grease out side liberally with vegetable oil, cover with a damp towel and let rest on cojnter until double in size, about 25 to 30 minutes.
• Knead the dough, then turn out on a floured surface and continue to knead until the dough is smooth and springs back when poked with your finger, about 1 minute.
• Divide the dough into either 6 or 4 portions, I used 6 portions, cover again with towel, and let rise for another 20 to 25 minutes, or until doubled in size.
• While dough is rising, bring water to a boil, then add the baking soda. Preheat oven to 425° Line a cookie sheet with foil and spray with non stick spray.
• Drop rolls in 2 at a time and poach for 2 minutes, and then remove to drain on a wire rack.
• Mix the egg white and teaspoon of water together and brush over the top of the rolls. Take a sharp knife and make an X shape in the middle.
• Sprinkle with desired amount of salt. I wished I had really coarse salt for this, it would have been better, but they still good with just Kosher salt.
• Bake for 15 minutes, turning half way until golden brown.