Ingredients
The following ingredients have 8 Servings
- 1 cup warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 14 ounces bread flour ((approximately 2 3/4 cups) )
- 1 1/2 teaspoons kosher salt
- 4 quarts water
- 1/4 cup baking soda
- 1 large egg
- coarse sea salt
Instruction
- Whisk together the water, yeast and sugar in the bowl of a stand mixer. Allow the mixture to proof for 6 minutes.
- While the yeast is proofing, whisk/sift together the flour and sea salt.
- Attach the dough hook to the stand mixer. Mix on low speed until the dough comes together and then turn the speed up to medium-low and mix for 3 minutes. Turn the speed up to medium and mix for another 2 minutes.
- Form the dough into a tight ball and place into a lightly greased bowl. Cover with a clean kitchen towel and allow the dough to double in size, approximately one hour. Remove the towel and gently punch down the dough.
- Lightly grease a baking sheet (I use baking spray with flour for this step, but vegetable oil will work). Using a kitchen scale, divide the dough into 8 even balls (each will be around or just slightly less than 3 ounces). Roll each ball tightly and pinch the bottoms. Place the balls pinched side down on the baking sheet, cover with a towel and allow the dough to rise for another 20 minutes.
- Preheat the oven to 425 degrees F. Bring the 4 quarts of water to a boil with the baking soda. In batches, cook the rolls for 30 seconds per side. Remove with a slotted spoon and place onto a clean, greased baking sheet (do not use parchment paper or the rolls will stick).
- Whisk together the egg with a tablespoon of water. Brush the egg wash on top of each roll and sprinkle generously with coarse sea salt.
- Using a sharp knife, slice an X in the top of each roll.
- Bake for 15-17 minutes or until golden brown on top. Enjoy warm with unsalted butter, dip into soups and stews, or use as a sandwich bun!
- Store pretzel buns in an airtight container at room temperature for up to 3 days.
