PRETZEL BUNS

Pretzel Buns image

Provided by Jane Whittaker

Time 35m

Number Of Ingredients 11

1 Tbsp active dry yeast
1 Tbsp sugar
1 c warm water 110°
2 3/4 c all purpose flour plus more for kneading
1 tsp salt, plus more to spirinke on the top
1 medium egg white
1 tsp water
vegetable oil to grease outside dough
non stick spray
8 c boiling water
1/3 c baking soda

Steps:

1. In a bowl of a stand mixer with a dough hook attachement, add 1 cup 110° water, sugar and 1 teaspoon salt. Mix and let sit for 5 to 10 minutes or until foamy.
2. Mix the flour and salt, add to yeast mixture, and stir with dough hook for 8 minutes, or until dough is elastic and smooth.
3. Form the dough in a ball, grease out side liberally with vegetable oil, cover with a damp towel and let rest on cojnter until double in size, about 25 to 30 minutes.
4. Knead the dough, then turn out on a floured surface and continue to knead until the dough is smooth and springs back when poked with your finger, about 1 minute.
5. Divide the dough into either 6 or 4 portions, I used 6 portions, cover again with towel, and let rise for another 20 to 25 minutes, or until doubled in size.
6. While dough is rising, bring water to a boil, then add the baking soda. Preheat oven to 425° Line a cookie sheet with foil and spray with non stick spray.
7. Drop rolls in 2 at a time and poach for 2 minutes, and then remove to drain on a wire rack.
8. Mix the egg white and teaspoon of water together and brush over the top of the rolls. Take a sharp knife and make an X shape in the middle.
9. Sprinkle with desired amount of salt. I wished I had really coarse salt for this, it would have been better, but they still good with just Kosher salt.
10. Bake for 15 minutes, turning half way until golden brown.