Bready or Not: Pretzel Sandwich Buns

Posted by on May 28, 2014 in Blog, Bready or Not, main dish, yeast bread | Comments Off on Bready or Not: Pretzel Sandwich Buns

It seems a lot of standard buns are just… there. A thing to hold meat. They aren’t memorable or flavorful.

You want something better than a mere meat sling? MAKE THIS.

These buns are soft and chewy, tender yet strong. They can cradle juicy meat without instantly becoming a soggy mess, but they won’t break your teeth, either. That little bit of salt on the top complements just about everything. Want to use these for hamburger buns? Make big rounds. Or shape them into hot dog buns. Or as rolls that you can use for sliders, or simply slice open to add butter.

They keep great in a sealed container for a few days, and also freeze and thaw in a fabulous way.

Trust me, once you make these buns, you’ll never settle for the grocery store stuff again.

 

Bready or Not: Pretzel Sandwich Buns

  • Dough Ingredients
  • 1 3/4 cups warm water
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 4 1/2 cups all-purpose flour or bread flour
  • 1/4 cup nonfat dry milk
  • 2 teaspoons instant yeast
  • Topping Ingredients
  • coarse sea salt like pretzel salt or kosher salt
  • Water Bath
  • 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup baking soda

Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough. If you're making by hand, allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. In bread machine, let the full dough cycle run through.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into as many buns as you want. About 8 to 10 will work for sandwich size, while about 12 can be done at about slider size. Shape each piece into a smooth ball.

Place the balls on a lightly greased baking sheet, cover with plastic wrap, and let rest for 15 minutes.

While that's happening, preheat the oven to 400°F and prepare the water bath for the stovetop. Bring the water, salt, and baking soda to a boil in a large pot.

Gently lower several 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 the baking sheet.

Using scissors or a sharp knife, cut half-inch deep crosses into the center of each bun. Sprinkle with coarse salt.

Bake the buns for 20 to 24 minutes (lower time for smaller rolls/buns), or until they're brown. Remove them from the oven, and transfer to a rack to cool.

!OM NOM NOM