Homemade Pretzel Buns With Butter And Ham Food
PRETZEL BUNS
Buns that taste and look like soft pretzels! Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!). Try them with burgers topped with Swiss cheese and honey mustard!
Provided by Brittskydoodlepoodlepie
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h53m
Yield 12
Number Of Ingredients 14
Steps:
- Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
- Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 54.7 g, Cholesterol 44.4 mg, Fat 13.7 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 2865.5 mg, Sugar 6.6 g
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- If it's hot/humid out, reduce the amount of water in the dough. The first thing we'll do is mix and knead the dough ingredients. The dough above was prepared on a hot, sticky July day.
- If you don't plan to top the pretzel buns with salt, increase the amount of salt in the dough. The recipe, as written, assumes the buns will be topped with salt; so there's less salt in the dough itself.
- Use a scale to divide the dough. What does it matter? Can't you just eyeball it? Sure, and that's what I did for years. But I'm so pleased with the results when I use a scale: every roll is exactly the same size.
- Try different size – and shape – pretzel buns. There's no rule that says every bun in your batch has to look exactly the same. Consider the crowd (or occasion) for which you're baking.
- Grease the parchment the pretzel buns rise on. Grease it well. Since these buns go through a baking soda water bath (which releases some of their starch, and makes them sticky), they have a tendency to adhere to the pan as they bake.
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