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So when I was making my Bacon BBQ Pulled Pork, I needed something to put it on other than a fork. Lately I’ve been craving carbs and salt so I figured the best way to incorporate that was to make these pretzel buns.
They are so incredible, soft and salty and just …. seriously I was at a loss for words on how good they are. I’d say Mr. Fantabulous was at a loss for words but considering that they ate 3 in a row without taking a breath but that would be lying as he never had the chance to speak as he was too busy inhaling. LOL
Now what I love about these, or any bread that you make is that you can control the size. In the pictures here I made 4 ounce buns though in another batch (not pictured as we ate them too fast) I made 2 ounce slider size. Those were AWESOME!!!
Man just looking at these again my stomach is grumbling! I so am making these again this weekend!!!
One VERY important note about these is do NOT store them in air tight container. The salt makes them soggy. Just store them lightly covered with a linen and try to eat in the first day. Trust me, that won’t be a problem!
PrintPretzel Burger Buns
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Ingredients
- 2 cups warm water
- 2 1/2 cups All-purpose flour
- 2 1/4 cups Bread Flour
- 1/4 cup Baker’s Special Dry Milk
- 2 teaspoon instant yeast
- 1 Xl egg, room temperature
- 1 tablespoon plus 3/4 teaspoon table salt
- 3 tablespoon unsalted butter, cut into cubes
- 8 cups (2 quarts) water
- 1/4 cup baking soda
Instructions
- In the bowl of a stand mixer fitted with a dough hook add the following in order – water, all purpose flour, bread flour, dry milk, yeast and egg.
- Mix on low until just combined ~5 minutes using a spatula to scrape down.
- Add in the salt and turn the mixer to medium and mix for 7-8 minutes until the dough starts to become uniform and smooth.
- Add in the butter and mix until it comes back together. The dough will appear to ‘break’ but it will come back together. ~4 minutes. You want the dough to be smooth and slightly sticky.
- Lightly butter a bowl and place the dough in there.
- Cover and allow to double in size, ~60-90 minutes.
- Gently deflate the dough and transfer to a lightly greased work surface (just spray a large piece of parchment paper with cooking spray.
- Divide the dough into 10-12 even pieces.
- Line a baking sheet with parchment paper and spray with cooking spray.
- Shape into smooth balls, tucking the ends underneath and place on the baking sheet.
- Cover with plastic wrap and allow to rest for 15-20 minutes.
- Preheat the oven to 400F with the rack in the middle.
- While the balls are resting, place the 8 cups of water in a large pot and bring to a hard boil.
- Add in the salt.
- Uncover the dough and place the tray next to the pot.
- Working fast, dump in the baking soda (it’ll bubble up so make sure you have a BIG POT!).
- Place 4-5 balls in the bath and boil for 30 seconds, flip and boil for another 30 seconds.
- Using a slotted spoon, remove each ball, drain and place on the sprayed parchment paper.
- Repeat until all the balls have been boiled.
- Using a serrated knife, make deep slits (1/2” deep) on the top of each bun.
- Brush with beaten egg and sprinkle coarse salt on top (about 1/4-1/2 teaspoon each).
- Bake for 22-27 minutes or until they are a deep dark brown.
- Remove from the oven and transfer to a cooling rack.
- Store in a paper bag – you don’t want these in an air tight container otherwise they will get soggy.
When preparing boiling water, you say, “Add in the salt.” How much? Baking soda? How much?
Fixed! Sorry when I switched recipe cards the recipe ingredient list got cut off.
8 cups (2 quarts water)
1 Tbl table salt
1/4 cup baking soda
Best Kitchen Wishes!