Pretzel Hamburger Buns

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 4 1/4 cups All-purpose or bread flour
  • 1/4 cup Baking soda
  • 2 tsp Granulated sugar
  • 2 tsp Salt
  • 1 Salt

• Dairy

  • 4 tbsp Butter

• Other

  • I-1/2 cup warm water (110 degrees

Found on ladybehindthecurtain.com

Description

Ingredients

• I-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)

Directions

• In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.
• Stir and let rest for 5 - 10 minutes or until foamy.
• Add the flour, salt and melted butter.
• Mix until well combined and forms a ball.
• 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.
• Line a cookie sheet with parchment paper and set aside.
• Pull dough out of bowl onto a lightly floured surface and divide into 8 equal portions (about 4.2 ounces each).
• Form each portion into and ball by first pinching the top to the bottom and then rolling in the palm of your hand.
• Place on prepared cookie sheet seam down in a staggered position.
• Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double.
• Preheat oven to 425 degrees and place oven rack in the middle position.
• In a large saucepan, bring 2 quarts of water to a low boil.
• Remove from heat and slowly add the baking soda.
• Return to heat and continue with a steady boil.
• Place 2 - 3 of the rolls at a time in the poaching liquid, seam side down.
• Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
• Remove with a slotted spoon to the same prepared sheet pan, seam side down.
• Repeat with the remaining rolls.
• 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.
• Using a sharp straight edged knife, cut a X shape in the top of each roll.
• Bake for 15 to 20 minutes.

Nutrition