Pretzel Buns
Ingredients
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2 cups milk
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1 1/2 tbsp active dry yeast
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6 tbsp brown sugar
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4 tbsp Buttermelted
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4 1/2 cups flour
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2 tsp fine salt
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1/3 cup baking soda
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3 cups Waterwarm
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coarse salt
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Directions
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes.
Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt.
Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 375º.
Punch down dough and divide into 12 lumps (recommended to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them into balls.
Combine the warm water and baking soda in a wide bowl. Dip each ball in the baking soda water and then cut a slit in the top with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt.
Bake for about 9-15 minutes or until browned. Brush with melted butter.
Ingredients
| 2 cups milk | |
| 1 1/2 tbsp active dry yeast | |
| 6 tbsp brown sugar | |
| 4 tbsp Butter | |
| 4 1/2 cups flour | |
| 2 tsp fine salt | |
| 1/3 cup baking soda | |
| 3 cups Water | |
| coarse salt | |
