January 24, 2014

Pretzel Buns

One treat our area is known for is a big Philly pretzel dipped in mustard.  So when I decided to make Dijon mustard chicken for dinner, the accompaniment had to be a salty pretzel roll.

1 cup warm tap water
2 1/2 teaspoon active yeast
2 3/4 cups flour (I used white, but whole wheat would be a good option.)
1 1/2 teaspoon sea salt
2 1/2 quarts of water
1/4 cup baking soda
1 egg + 1 teaspoon water
additional sea salt

Mix together the water and yeast.  Allow to sit for about 5 minutes. 
Whisk together the flour and the sea salt.  Add to the yeast mixture.
Using the dough hook on your mixer, mix on low speed until the dough comes together.

Turn the speed to medium-low, and mix for 3 minutes.  Turn the speed to medium, and mix for an additional 2 minutes.  The dough will look smooth.
Form a ball and place into a lightly greased bowl.  Cover with kitchen towel.

Allow to rise in a warm spot until double in size (approximately 1 hour).
Punch down.
Lightly grease a cookie sheet.
Form the dough into 8 balls.  Cover again with the towel and allow to rise an additional 20 minutes.
Bring the water and baking soda to a boil.  With a slotted spoon, add 2 rolls at a time to the water, and allow to cook for 30 minutes per side.

Place the rolls on a clean greased cookie sheet.
Preheat oven to 425 degrees.
Beat together the egg and a teaspoon of water.  Brush each roll with the egg mixture, and sprinkle with additional sea salt.  Make a "X" with a sharp knife in the top of each.

Bake for about 15 minutes or until lightly browned.

Cool, and enjoy!  ♥

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