Friday, September 27, 2013

Bread Machine Pretzel Buns

I have always thought making these would be too much work.  I was WRONG!  The extra step of putting these in the water bath is well worth it!  I made these to go with Italian Beef sandwiches I made for a family from church.  I made 10 smaller buns.
Bread Machine Pretzel Buns



1-1/8 cup (9 ounces) warm water
1 tablespoon unsalted butter, cut into small pieces
½ teaspoon salt
3 cups (13 ounces) unbleached all-purpose flour
3 tablespoons nonfat dry milk
1-1/4 teaspoon instant or bread machine yeast
Coarse salt

Water Bath
2 quarts water
¼ cup baking soda
1 tablespoon salt

1. Add all ingredients except coarse salt to bread machine in order given. Select dough cycle. Open lid and check dough after a few minutes. It should be a slightly sticky ball.

2. When dough cycle completes (bread dough will rise inside machine during this cycle), remove dough from pan to a floured surface.

3. Preheat conventional oven to 400 degrees F.

4. Divide dough into 8 portions and make into balls. Allow to rest for 15 minutes.

5. Meanwhile, prepare water bath. Add soda and salt to water and bring to a boil.

6. Gently smash each ball into a flat bun-like shape. Drop each bun into your boiling water bath. Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin. Remove each bun to a cookie sheet covered with a silicone mat or well greased. These buns are prone to major stickage.

7. Use a serrated knife or new single-edge razor blade to slice an X into each bun about ½ inch deep. Sprinkle with coarse salt.

8. Bake 20-24 minutes. Beth's were done at 18 minutes, so WATCH!
9. Remove buns ASAP to a cooling rack. Otherwise, they will stick. When cool, slice horizontally if using for sandwiches.


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