Pretzel Sandwich Buns
Posted On 12 October 2020
I personally don’t like these, but many people I know love them, so I make them. Originally found somewhere else but had to modify as the original had way too little flour.
Ingredients
Pretzel Buns
Servings: 12 rolls
Equipment
- A lot easier with a stand mixer
Ingredients
Rolls
- 400 grams warm water (1¾ cups)
- 6 grams yeast, instant or active (2 teaspoons)
- 28 grams unsalted butter, room temperature (2 tablespoons)
- 5 grams salt (¾ teaspoon)
- 600 grams bread flour (5 cups) (40 grams gluten, 560 grams AP)
- 35 grams nonfat dry milk powder (¼ cup)
Water Bath
- 2 quarts water
- 20 grams salt (~1 tablespoon)
- ¼ cup baking soda
Toppings
- Kosher or Sea Salt
- Everything But The Bagel Seasoning
Instructions
- In the bowl of a stand mixer add the water and yeast. If using Active (not Instant) yeast, add a pinch of granulated sugar and let sit for 10-15 minutes until bubbly. If using Instant yeast, continue.
- Add the rest of the ingredients and mix until you get a slightly sticky but cohesive dough, about 8-10 minutes. If too dry, add water a bit at a time. If too wet, add more flour. Should be pulling away from the sides of the mixing bowl but not crumbly and still a little tacky.
- Allow the dough to rise in a greased, covered bowl for an hour or so until doubled.
- Gently deflate the dough, weigh, and divide by 12.
- Prepare two baking sheets by lining with parchment AND spraying with oil. These suckers stick.
- Prepare each dough into a ball by cupping your hand over and rolling on a greased surface. Place 6 balls per baking sheet. Cover with oiled plastic wrap and let rest 15-20 minutes.
- While resting preheat oven to 400°F (205°C) and prepare the water bath by bringing water to a boil.
- Add salt and baking soda to the boiling water.
- Drop 3 or 4 rolls into the water at a time, whatever will fit, and boil for 30-40 seconds. Then turn over and boil another 30-40 seconds. Remove from the water with a spider or large, slotted spoon and place back on the parchment.
- While still wet from the bath, use scissors to cut an X into the top and sprinkle liberally with the topping of your choice.
- Continue until all rolls have been boiled, cut, and seasoned.
- Bake for 20-24 minutes until desired brownness. Rotate half way through — and change racks if doing two sheets at a time.
- Remove from oven and let rest on the baking sheet for 5-10 minutes then cool completely on wire racks.
Note
- See my other entry about bread flour.
- Can substitute olive oil for butter about 3/4 to 1.
- If you want them browner, brush with brown sugar melted in boiling water before snipping and baking.
