Monday, October 6, 2014

Bob’s Red Mill Pretzel Hamburger Buns

I'm a burger lover from way back. By far, my favorite bun is a pretzel bun but, of the few places that serve them, only a very select few make great ones. One day I decided to make my own and it's a winner!

Bob’s Red Mill Pretzel Hamburger Buns
by Willie

2 teaspoons salt
3 teaspoons yeast
3 Tablespoons light brown sugar
½ cup warm water
¼ cup melted butter
2 cups water
3 teaspoons baking soda
2 quarts water
1 egg white
Salt or salt flakes for topping

Put salt, yeast and brown sugar in a mixing bowl. Add warm water and let sit for 5 minutes. Stir.

Add butter, flour, gluten and enough water to make a smooth dough. Knead by hand or in a stand mixer until dough forms a smooth ball.

Let dough rise for 1 hour in a covered, slightly oiled bowl in a warm place.

Punch down dough and roll out to about a ½-inch thick and cut into 3-inch circles.

Boil water and baking soda. Place 4 of the buns into the boiling water and boil for 1 minute on each side. Drain buns on a rack.

Cut 3 deep slices into the top of the buns and use the egg white for a wash. Sprinkle lightly with salt or salt flakes and bake at 350°F until pretzel brown. Let cool completely. Slice and serve with a burger.

1 comment:

  1. The instructions on this are not very clear. Nowhere does it say what kind of pan to use for baking or whether or not to grease the pan. Also, shouldn't the buns rise after forming them and before boiling them? If a beginner chef were to make these, they would be lost, More detail in the instructions, please.