Pretzel buns are such a beautiful bread to create. The gorgeous hue and tempting crust creates an amazing dinner roll. Or use it as a fancy bread bowl for your favourite #soup!
Ingredients
6-7 cups flour, DIVIDED
2 tbsp vital wheat gluten
2 tsp salt
2 1/4 tsp instant yeast
1/2 tsp ascorbic acid
3 tbsp butter, melted, or use vegetable oil
2 cups water, hot (125F)
1 tbsp brown sugar
2 tbsp barley malt syrup
Bath water:
3 quarts water
2 tbsp barley malt syrup
2 tsp baking soda
1 tbsp brown sugar
Instructions
Read Susie's Tips and Tricks below
1. In a heavy-duty mixer, place 3 cups flour, vital wheat gluten, salt, yeast, and ascorbic acid. With paddle installed, set mixer to "Stir", adding butter, water, brown sugar, and syrup. Mix together until well combined.
2. Attach dough hook and slowly add 3 - 3 3/4 cups flour to mixture (start with 3 cups and increase as necessary). Knead on level 2 for 5 to 6 minutes; it should be soft, non-sticky, and pliable. It will become a round mass. Do the squeeze test to confirm it is kneaded enough; if necessary, give it a few more minutes.
3. Set in large bowl and let rise. Do the poke test (poke in with finger about one inch; If indent remains, dough is ready). Once it has risen fully, shape dough into sizes that will give you a mini bowl: 3 oz is a nice size. While these rise a second time; create your bath.
4. Preheat oven to 475F.
5. Mix 3 quarts water with barley syrup, baking soda, and brown sugar; simmer in wide-mouth pot once your dough has risen fully (don't boil, just simmer). Place in bath for approximately 45 seconds each side. If the dough sinks, that means your bread did not fully rise; give it more time.
6. Set on parchment paper on baking sheet, then score fairly deep X slash on top. Optionally you may do an egg wash and sprinkle with sesame seeds or kosher salt.
7. Bake at 475F on middle rack for 15 to 18 minutes. Remove from oven when golden brown and dough is 190 to 200F. Brush with melted butter and set on rack to cool.
Susie's Tips and Tricks
You can purchase ascorbic acid (unflavoured powdered vitamin C) at the pharmacy; its a bottle. It does help the dough, I recommend it, but you can skip if needed.
If the dough is in the bath water a long time, this will give you a bread with a thicker, chewier crust. Keep an eye on the clock.
If you don't have the barley malt, that's okay - it still produces a lovely bun. The barley enhances the flavour, in my opinion. Next time you're at the health food store or on amazon, get it (store in the fridge and it lasts a very, very long time).
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