Pretzel Buns

[ PRINT RECIPE ]

Yields: 
8 giant buns (1/2# smash burgers)
or 16 regular buns (1/4 - 1/3# burgers) 
or 32 slider buns (1/8# burgers) 
[or 4 giant/8 regular; 8 regular/16 slider, etc.]

INGREDIENTS

For the dough:

1 1/2    cups    Warm water (100-110 degrees)

1          Tbs      Sugar

1 3/4    tsp       Active dry yeast

 

4         Tbs       Butter (melted)

 

4 1/2    cups    All purpose flour

2          tsp       Kosher salt

 

For baking the buns:

10        cups    Water

2/3       cup      Baking Soda

 

1          large   Egg, whisked with a dash of water

1          Tbs     Kosher Salt (for sprinkling on top) 

 

EQUIPMENT:

4-5 quart bowl (for dough to raise I used a glass Pyrex bowl)

2 cup measuring cup (or bowl to bloom yeast)

Stand mixer bowl (or other bowl to mix dough)

Small bowl (to whisk 1 egg)

 

Half sheet baking pan

Parchment paper

 

Large knife or dough cutter/bench scraper

 

5 qt pot (for the hot water bath)

Large slotted spoon or fish turner/spatula (for flipping the buns in the water bath)

Brush (for egg wash)

INSTRUCTIONS:

Lightly oil a large 4-5 quart bowl and set aside.

Into a 2-cup measuring cup or bowl:  

Add the warm water, sugar, and yeast and stir until yeast is somewhat incorporated. 

Allow yeast to bloom and form bubbles (5-7 minutes).

Into a stand mixer bowl (or other large bowl):

Add the flour and salt to stand mixer bowl with dough hook attachment (or other bowl to mix by hand).

Melt the butter.

When yeast has bloomed, pour the yeast/water mix and butter into the flour mixture.

Mix on low speed until a rough ball begins to form.

Continue to kneed on low speed for 5 minutes or until the dough ball turns smooth and pulls away from the walls of the bowl.

Transfer dough to the lightly oiled bowl.

Cover and allow dough to rest for 45-60 minutes or until doubled in size.

-----------------

Preheat oven to 450 degrees.

 

Line a half-sheet baking pan with parchment and set aside. (Do not use silicone baking mat or buns will be soggy).

 

Sprinkle surface with flour and dust it off so a VERY light dusting remains.

 

Punch down the dough and dump on counter (try to keep the same shape as bowl).

 

Using a large knife or dough cutter/bench scraper, cut dough (like a pie - diagonally crisscrossed) into 8 or 16 or 32 equally portioned sections.

Roll each portion between the palm of your hand and the counter to form a ball.

Place each roll on the baking sheet and allow to rest for 20 minutes or until puffed and risen again.

Meanwhile, bring water and baking soda to a low boil in a large 5 quart pot.

When it begins to boil, turn heat down so no bubbles are breaking the surface (bubbles will cause divots in the bun surface).

Wisk egg and dash of water in small bowl.

 

With a slotted spoon or fish turner, gently drop 2-3 buns into the hot water for 30 seconds.

Gently flip and leave for 30 more seconds.

Remove and let water drain off for a few seconds. 

Gently return bun back to baking sheet.

Lightly brush egg wash on top and sides of each bun.

Immediately sprinkle the tops with a bit of Kosher salt.

Cut two small, shallow slits in the top of each bun.

Bake 13-15 minutes or until they turn deep golden brown.

Cool before slicing.

 

ENJOY!

SERVING & STORING:

 

As soon as buns cool, place them in an airtight container or bag(s) as they dry out quickly. They are best if used the same day. If you are using a day or more later, freeze as soon as they cool in air tight bags.

For day-old buns, zap in the microwave for 10-15 seconds to soften. They will be a bit more dense, but still good for leftovers.

EXTRA YUMMY STUFF:

OUR FAVORITE BURGER SEASONING

1 Tb paprika
1 ¼ tsp salt
1 tsp ground black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground cayenne pepper
½ tsp brown sugar (optional)

OUR FAVORITE MAYO-CHUP SAUCE

1 cups mayo
¼ cup ketchup
1 ½ Tb sugar
½ Tb garlic powder
½ Tb paprika
½ tsp salt
½ tsp onion powder