It seems making homemade pretzel bread is all the rage right now, so I decided to jump on that bandwagon and give it a go. These salty, crusty buns are not difficult and smell amazing. I made this batch as burger buns for my BBQ Bacon Double Cheeseburgers, and the result was absolute heaven. Makes great toast the next morning too.
- 1 c lowfat milk
- 2 T unsalted butter
- 2 T light brown sugar
- 1 envelope rapid rise yeast
- 2 t kosher salt
- 3 cups all-purpose flour
- 1 cup baking soda
- 1 egg, lightly beaten
- coarse sea salt
In a small saucepan, warm the milk and butter on low heat until ~100F. To the bowl of a stand mixer with the dough hook attachment, add the yeast and brown sugar. Turn the mixer on to start stirring. Add the salt and flour. Once combined, let the machine knead the dough for 8 minutes until dough is soft and smooth. Transfer the dough to a large bowl sprayed with cooking spray. Cover bowl with a damp towel and let the dough rise 1 hour until doubled in size.
Preheat the oven to 400F.
Half fill a large pot with water and add the baking soda. Bring to a boil.
Turn dough onto a board and cut into desired number of pieces (i.e. 2 for loaves, 4 for burger buns, 8 for rolls). Roll each into a tight ball. Add each to the poaching liquid. Boil 1 minutes, turn, and boil another minute. Remove to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks).
Add a little water to the egg to make an egg wash (~2 t). Brush loaves with the egg wash. Sprinkle tops with sea salt. Bake loaves 15 minutes at 400, then reduce heat to 350 and bake another 5-15 minutes, depending on the size of your loaves, until well browned. Enjoy!
I adapted this recipe from one at allrecipes.com. The original recipe is here.