Pretzel Buns
For the Pretzels:
1 1/2 c. warm water
1 packet active dry yeast or instant yeast
1/4 c. butter, divided
1 tsp salt
1 tbsp brown sugar
3 3/4- 4 c. all-purpose flour
For the Baking Soda Bath:
1/2 c. baking soda
9 c. water
Whisk yeast and warm water together. Allow to sit for 1-2 minutes, until beginning to foam on top. Meanwhile, melt 1 tbsp. of butter, reserving the remainder. Whisk salt, brown sugar, and melted butter into the yeast mixture. Add the 3 cups of sugar one cup at a time. Mix with a wooden spoon until dough is thick. Add flour, 1/4 c. at a time, as needed. The dough is ready when you push on it and it bounces back.
Turn the dough on to a floured surface and kneed for 3 minutes. Shape in to a ball and place in a greased bowl. Let rise for 1 hour, or until doubled in size.
Cut dough into sections (size will depend on shape) and shape into preference (can do hamburger- about 12 or hot dog style bun-about 6 or the traditional pretzel).
Preheat oven to 400 degrees F.
Bring baking soda and water to a boil. Drop 1-2 pretzels into the water at a time, for 20-30 seconds. Place onto a parchment paper lined baking sheet and score slits in to the top of each. Melt the remaining butter. Brush butter on pretzels and sprinkle with sea salt.
Bake for about 25 minutes, until the buns are a deep golden brown in color.
Store in an airtight container.
1 1/2 c. warm water
1 packet active dry yeast or instant yeast
1/4 c. butter, divided
1 tsp salt
1 tbsp brown sugar
3 3/4- 4 c. all-purpose flour
For the Baking Soda Bath:
1/2 c. baking soda
9 c. water
Whisk yeast and warm water together. Allow to sit for 1-2 minutes, until beginning to foam on top. Meanwhile, melt 1 tbsp. of butter, reserving the remainder. Whisk salt, brown sugar, and melted butter into the yeast mixture. Add the 3 cups of sugar one cup at a time. Mix with a wooden spoon until dough is thick. Add flour, 1/4 c. at a time, as needed. The dough is ready when you push on it and it bounces back.
Turn the dough on to a floured surface and kneed for 3 minutes. Shape in to a ball and place in a greased bowl. Let rise for 1 hour, or until doubled in size.
Cut dough into sections (size will depend on shape) and shape into preference (can do hamburger- about 12 or hot dog style bun-about 6 or the traditional pretzel).
Preheat oven to 400 degrees F.
Bring baking soda and water to a boil. Drop 1-2 pretzels into the water at a time, for 20-30 seconds. Place onto a parchment paper lined baking sheet and score slits in to the top of each. Melt the remaining butter. Brush butter on pretzels and sprinkle with sea salt.
Bake for about 25 minutes, until the buns are a deep golden brown in color.
Store in an airtight container.
