There is something you don’t know about me. I love bread.
Fine, you probably know that about me. Is it normal? Should I get help?
Eh, who knows… I’ll just bake some buns.
Pretzel buns. Everything Bun-Able is better on a pretzel bun. They are not that hard to make and so worth the extra steps.
I made these after Jordan left so I ended up with too many left over. No biggie! I just diced them into cubes and I’m going to make my thanksgiving stuffing out of them! I’m not sure which direction I’ll go. Should I play with the pretzel idea and add some german sausage and mustard? I can’t decide, but I be it’s gonna be good. Because its a whole tray of bread.
So, basically, you make the dough the way dough is made. Water, a little milk and butter, a little yeast and some flour, knead it and let it rise.
Next, you shape that dough into 8 balls by rolling them up and pinching them on the bottom. I flatten them a bit because I really like to control my bun to content ratio with my sandwiches and I feel like the big fluffy ball is a bit much. Do what you want.
Let them rise for another hour. Meanwhile, you boil a pot of water, prepare and egg wash and dust your Pizza Peel with semolina or cornmeal. When you’re ready, add quarter cup baking soda, some sugar and salt to your water and boil them, three at a time, for 30 seconds per side. Drain them in a slotted spoon or on a cooling rack and then place them on your peel. Brush with the egg wash, dust with some flakey sea salt, and then slice an “x” on the top of each bun. Slide them onto your Pizza Stone for about 20 minutes or until you get that deep golden brown color on top. This step can be done on a baking sheet if you don’t have the pizza stone, it will still be great. Still sprinkle it with cornmeal though!
Slide them onto your Pizza Stone for about 20 minutes or until you get that deep golden brown color on top. Lila could hardly wait. She pulled up her little stool and watched them bake. She’s just like her Mama.
When they are done, pull them out and enjoy! These are great for sandwiches and freeze really well. I sautéed some onion, zucchini, and mushrooms and then made a ricotta sandwich spread for my rolls right when they came out of the oven. Amazing.
I’m gearing up for this busy time of year! I have fun recipes and posts coming up and if you follow my page on Facebook, you’ll see my Christmas Shopping ideas daily starting on Black Friday! Stay tuned friends and go eat some bread.
- 1 1/2 cups warm water
- 2 Tbsp unsalted butter
- 3/4 tsp salt
- 4- 4 1/2 cups all-purpose flour
- 1/4 cup milk
- 2 tsp instant yeast
- 1 egg, beaten (for brushing)
- coarse sea salt, for topping
- water bath
- 2 quarts water
- 1 Tbsp salt
- 1/4 cup baking soda
- 1 tbs sugar
- egg wash
- 1 egg
- 1 tbs water
- Combine all ingredients for the dough in the bowl of a standing mixer but save 1 cup of flour. Using the paddle attachment, turn on the mixer and combine to form a shaggy dough. Switch to the dough hook and knead on low speed until a smooth, cohesive dough is formed. only add enough flour for the dough to form a ball and pull from the sides of the bowl.
- Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide the dough into 8 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
- Preheat the oven to 400°F.
- Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
- Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to a cooling rack to dry and then to a prepared oven peel or baking sheet. (prepare by coating with corn meal or semolina.) brush egg wash over all the buns and sprinkle with sea salt. Using scissors or a sharp knife, cut 1/2″-deep crosses into the center of each bun.
- Bake the buns for 20 to 24 minutes, or until they’re a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.