Soft Pretzel Hamburger Buns
I have to admit that this is the first time I have tried these and I also have to admit they turned out pretty good for a beginner. Kenny even ate one the next day stuffed with homemade egg salad and he said that they made an excellent combo. Combing through my endless amount of cook books, I was surprised to find no pretzel rolls recipe the way I wanted to make them existed, at least in my old books and that’s mostly what my collection contains. However, I did find a couple of soft pretzel recipes and sort of just did my thing by combining them. The biggest problem was simmering them as it seemed they just kind of lost their puffiness and went a little flat, maybe next time I’ll just bake them off and try it that way. All recipes I found called for different amounts of time that you should simmer them for, so that was another dilemma. As husband stood next to me watching, he suggested using different times for all of them and see which ones turned out the best! Sometimes he’s a help and sometimes, well you know!!!
- 1 pkg active dry yeast
- 1 cup warm water (about 110 degrees)
- 2-1/2 to 2-3/4 cup unsifted flour
- 2 tbsp vegetable oil
- 1 tbsp brown sugar packed
- 6 cups water
- 6 tbsp baking soda
- 1 egg white, beaten
- Kosher salt
- Dissolve yeast in a bowl with the warm water.
- Add 1-1/2 cups of the flour along with the oil and sugar.
- Beat for about 3 minutes to make a smooth batter.
- Slowly add enough of the remaining flour to make a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic (about 4 to 5 minutes).
- Place dough in a greased bowl, flip, cover and put in a warm place to rise (about an hour).
- Punch dough down, turn out to a floured surface and divide into 5 or 6 rolls depending on how large you want them.
- Place rolls on a greased cookie sheet, cut an X in the tops, do not cover and let rise again, about 25 minutes.
- In a 3 quart pan, add the baking soda to the water, bring to a boil and reduce heat to a gentle boil.
- With a slotted spatula, lower one roll at a time in the water and simmer for 10 seconds on each side, lift out of water and place on another greased cookie sheet; continue until all rolls are done.
- Let dry a little, brush with egg white and sprinkle with kosher salt.
- Bake in a 425 degree oven for about 12 to 15 minutes.
- Serve warm or cool completely, wrap in plastic wrap and freeze.
Hope you enjoy………..