Thursday, May 18, 2017

Pretzel Hamburger Buns

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 Pretzel Hamburger Buns
  • 1-1/2 cup warm water (110 degrees)
  • 2-1/4 teaspoons or 1/4 ounce active dry yeast
  • 2 teaspoons granulated sugar
  • 4-1/4 cups all-purpose or bread flour
  • 2 teaspoons salt
  • 4 tablespoons butter, melted
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • salt for sprinkling (pretzel or kosher)

  1. In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.
  2. Stir and let rest for 5 - 10 minutes or until foamy.
  3. Add the flour, salt and melted butter.
  4. Mix until well combined and forms a ball.
  5. Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
  6. Line a cookie sheet with parchment paper and set aside.
  7. Pull dough out of bowl and divide into 8 equal portions. (Split dough and freeze half if you only want 4 rolls.)
  8. Form each portion into and ball and place on prepared cookie sheet.
  9. Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double.
  10. Preheat oven to 425 degrees and place oven rack in the middle position.
  11. In a large saucepan, bring 2 quarts of water to a low boil.
  12. Slowly add the baking soda.
  13. Place 2 - 3 of the rolls at a time in the poaching liquid.
  14. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
  15. Remove with a slotted spoon to the same prepared sheet pan.
  16. Repeat with the remaining rolls.
  17. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt.
  18. Using a sharp straight edged knife, cut a "X" shape in the top of each roll.
  19. Bake for 15 to 20 minutes.

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