I was making burgers for dinner last night, and just wasn’t feeling the whole regular burger bun thing. I wanted something a little more fun, so I took to the internet and stumbled upon this gem of a recipe.
This recipe, despite having an extra step for boiling the dough (they are pretzels after all), was SUPER easy. Start to finish I was eating pretzel buns in less than an hour. And now I need to find a good cheese sauce recipe because these were so good and definitely would make great soft pretzels too.
The recipe does not call for any salt in the dough, which I was skeptical about and almost added some. I am glad I didn’t, they were perfectly salty with the Kosher Salt sprinkled on the top. I hope you enjoy them as much as I did!
(To find the original recipe please follow this link, for Breztel Rolls, by NcMysteryShopper)
1 1⁄3cups warm water
2tablespoons warm milk
2 1⁄2teaspoons active dry yeast
1⁄3cup light brown sugar
2tablespoons butter, melted
4cups all-purpose flour
kosher salt or pretzel salt
2quarts cold water
baking soda (1/2 cup)
- In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
- Add flour and mix on dough cycle or med-low speed.
- Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
- Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- Roll into a 2 foot long log and cut into 12 even pieces.
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
- Let the pretzels rest for an additional 30 minutes.
- Preheat the oven to 400°. ***
- Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
- Carefully remove with tongs or slotted spoon and hold above pot and let drain.
- Sprinkle lightly with salt.
- Repeat with the remaining rolls.
- Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
- Serve warm or at room temperature.
*** The only intentional change I made to the recipe wat that I reduced the baking temperature to 400′ after reading some reviews that suggested the bottoms of the buns might burn easily.
And as usual you can see I had a tiny helper in the kitchen with me, she loves to make bread. IF your dough looks like her itty bitty dough ball, you added way to much flour in your kneading and rednered something inedible. To avoid over flouring, I suggest rubbing flour on your hands as needed. A little goes a long way!