Pretzel Sandwich Buns

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Pretzel Sandwich Buns
Pretzel Sandwich Buns - Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad.

Ingredients
Dough
  • 1 3/4 cups (397g) warm water
  • 2 tablespoons (28g) unsalted butter
  • 3/4 teaspoon salt
  • 4 1/2 cups (539g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose
Flour
  • 1/4 cup (35g) Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons instant yeast
  • Topping
  • pretzel salt or coarse sea salt, e.g., Sel Gris
Water Bath
  • 2 quarts (1814g) water
  • 1 tablespoon (14g) salt
  • 1/4 cup (57g) baking soda
Instructions
  • Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
  • Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
  • Gently deflate the dough, and transfer it to a lightly greased work surface.
  • Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns.
  • Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
  • Preheat the oven to 400°F.
  • Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
  • Drop 5 dough balls at a time into the water bath.
  • Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
  • Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
  • Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.
  • Yield: 10 buns.
Source: kingarthurflour.com