Pretzel Buns
Soft and chewy homemade buns perfect for burgers and sandwiches!
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Servings: 8 buns
Equipment
- 2 large mixing bowls
- Baking Sheet
- medium-large pot
- slotted spoon
- silicone baking mat or parchment paper sprayed with nonstick cooking spray
- small bowl
- marinade brush
Ingredients
- ¾ cup warm water 100-110°F
- ½ cup warm milk 100-110°F
- 1 (packet) 2¼tbsp instant or active yeast
- 2 tbsp brown sugar
- 2 tbsp butter melted
- 1 tsp salt
- 3½ cups all-purpose flour
Baking Soda Bath
- 6 cups water
- 3½ tbsp baking soda
Topping
- 2 tbsp melted butter
- coarse or flaky salt
Instructions
- In a large mixing bowl, whisk together water, milk, yeast, and sugar. Stir in salt and melted butter. Slowly add flour ( 1 cup at a time) and stir until completely combined.Transfer the dough to a lightly floured surface. Knead the dough for 2-3 minutes. The dough should spring back when pushed with your finger and no longer be sticky. Place dough ball into an oiled bowl, cover with a towel or plastic wrap, and let it rise until doubled in size (approximately 1 hour).
- Once the dough has risen, preheat the oven to 400°F. Line the baking sheet with a silicone mat or parchment paper sprayed with nonstick cooking spray.Push down on the dough with your hand to release the air. Turn the dough out onto a clean surface, knead a few times, then form it into a ball. Use a knife or pizza cutter to cut the dough into 8 pieces. Roll the dough into balls (as smooth as possible). Let them sit while you prepare the baking soda bath.
- For the baking soda bath, bring water and baking soda to a boil. Once boiling, place the top of the dough ball in one hand and carefully pinch the very bottom of the dough (this helps keep the top of the bun smoother). Place 1-2 dough balls in the boiling water. Boil for 40 seconds, flip, and boil an additional 20-30 seconds. Remove buns with a slotted spoon and place them on the prepared baking sheet. Repeat until all buns are boiled. Using a sharp knife or razor, slash the top of each bun about ¼ inch deep with an 'x' or two parallel slashes. Spread melted butter on each using a marinade brush then sprinkle with salt. Bake 20-24 minutes or until very golden.
- Store leftovers in an airtight container at room temperature for up to 3 days.