When there is about 10 minutes left in your rest time, preheat your oven to 450F and line two baking sheets with silicone mats or greased parchment paper.Allow the dough balls to rest, covered with a clean dish towel or plastic wrap, for about 40 minutes. Place it, pinched side down, on your surface, and with your hand in a ‘C’ shape around the dough, gently circle your hand to better seal the bottom and create a tighter top. To shape the dough, gently bring the edges into the middle and pinch together to form a dumpling-esque shape.Dump the dough onto a very lightly floured work surface and divide it into 8 equal-sized pieces (mine work out to 118g each).Cover with a clean dishtowel or plastic wrap and allow to double in size. Using vegetable oil (or other neutral oil), oil a large bowl and plop your dough inside, coating all sides of the dough in oil.If it rips before you get to that thin membrane, you need to do some more kneading. To do this, pinch off a small piece and gently stretch it until it is thin enough to see light through. Work the dough until it passes the windowpane test. Dump the dough onto a lightly floured work surface and knead by hand for an additional 3-5 minutes.The dough will come together around the 5-minute mark, so the rest of the time is building up gluten. Starting on low, slowly build the speed up to medium-high and mix for about 10 minutes. Add the rest of the bread flour and salt.Add 2C of bread flour and the 2T of the melted butter to the yeast mixture.In the bowl of a stand mixer, fitted with a dough hook, combine the beer, half and half, honey, and yeast.Looking for some different bread recipes? Check out some of my favorites below: Not only do they make for stellar hamburger buns, but I am obsessed with them for breakfast sandwiches-eggs, bacon, and cheese, with some sriracha mayo on a pretzel bun is truly unbeatable. Finally, we slather them in melted butter and even more salt before slicing them in half and gobbling them down. Once each piece of dough has had a dunk, we score them, cover them in coarse sea salt, and bake ’em up. This causes that beautiful, shiny top and chewy texture that we all know and love. So we are combining water with some baking soda in a large pot to create an environment that enhances the Maillard reaction. While lye is used in most professional bakeries, it can be hard to come by, and quite frankly, a little intimidating. (If you don’t have time to watch the whole video, start at 13:09 and watch until about 14:50.) Putting the Pretzel in Pretzel BunsĪll of that is fairly standard for a bread roll/bun recipe, but what truly makes a pretzel a pretzel is the alkali bath. I know that I personally learn best by watching, so if that’s you too, Erin McDowell’s Bake it Up a Notch episode has an awesome breakdown. From there, make your hand into a ‘C’ shape and seam side down, begin circling the ball on the counter, applying gentle pressure to seal the seam shut. On a very lightly floured work surface, divide the dough into equal pieces, and working one at a time, pull the corners into the center to create a dumpling shape. It’s shaping time bay-bee! Instead of going for classic soft pretzels, like in this recipe, we need to create dough balls. Once everything is mixed and passes the windowpane test (more on that below), you just need to plop it in a large bowl covered with some plastic wrap or a clean dish towel and let the dough rise in a warm place until it is doubled in size. Technically it is possible to do this by hand, but you will be kneading your dough for 20+ minutes without it, and I don’t know about you, but I do not have that kind of endurance. While this recipe isn’t particularly difficult, there is some specialty equipment needed to ensure success. Whether you are like me and late to the party, or have known for years that these puppies are perfection, this homemade pretzel bun recipe makes for a delicious weekend baking project to help you level up your burger or breakfast sandwich game. The shiny pretzel crust can withstand some of the messier burger condiments (looking at you runny egg!), while the soft buttery interior gives you the perfect bite. But, after tweaking this recipe for weeks, I fully understand the hype. So, for the longest time, I poo-pooed pretzel buns as an overpriced and unnecessary gimmick. In the early 2000s, pretzel buns were having a real moment-accompanying the gastropub/craft burger trend that took the restaurant scene by storm.
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