may | june 2020 52Makes 10 buns
With the saltiness and chewiness of your favorite
ballpark snack, our Pretzel Buns bring brilliant
texture and taste to the table.
4¼ to 4½ cups (540 to 572 grams) bread
fl our, divided
2 tablespoons (28 grams) fi rmly packed
light brown sugar
2¼ teaspoons (7 grams) active dry yeast
1½ teaspoons (4.5 grams) kosher salt
9½ cups (2,280 grams) plus 1 tablespoon
(15 grams) water, divided
2 tablespoons (28 grams) unsalted
butter
¼ cup (60 grams) baking soda
1 large egg yolk (19 grams)
2 tablespoons (20 grams) fl aked sea salt
- In the bowl of a stand mixer fi tted with
the paddle attachment, combine 2 cups
(254 grams) fl our, brown sugar, yeast, and
kosher salt. - In a small saucepan, heat 1½ cups
(360 grams) water and butter over
medium heat until an instant-read
PRETZEL BUNS
thermometer registers 120°F (49°C) to
130°F (54°C). Add warm butter mixture
to fl our mixture, and beat at medium speed
until combined. With mixer on low speed,
gradually add 2¼ cups (286 grams) fl our,
beating just until combined and stopping to
scrape sides of bowl.- Switch to the dough hook attachment.
Beat at low speed until a soft, somewhat
sticky dough forms, 7 to 8 minutes,
stopping to scrape sides of bowl and
dough hook. Add up to remaining ¼ cup
(32 grams) fl our, 1 tablespoon (8 grams)
at a time, if dough is too sticky. Turn out
dough onto a lightly fl oured surface, and
shape into a smooth round. - Lightly oil a large bowl. Place dough
in bowl, turning to grease top. Cover
and let rise in a warm, draft-free place
(75°F/24°C) until doubled in size,
45 minutes to 1 hour. - Place a large piece of parchment on
work surface, and dust with fl our. - In a 4-quart stockpot, bring 8 cups
(1,920 grams) water and baking soda to a
slo w boil over low heat. - On a very lightly fl oured surface, divide
dough into 10 portions (about 95 grams
each). Shape each portion into a smooth
ball. (See Note on page 55.) Press each
ball fl at into a 3-inch disk, and place
on fl oured parchment paper. Cover
and let rise in a warm, draft-free place
(75°F/24°C) for 20 minutes.- Preheat oven to 425°F (220°C). Line
2 baking sheets with parchment paper. - Carefully drop buns, 2 to 3 at a time,
into slow boiling water-baking soda
mixture. Cook for 30 seconds; turn,
and cook for 30 seconds. Using a spider
strainer, remove from water, letting excess
drip off , and place at least 1½ inches apart
on prepared pans. - In a small bowl, whisk together egg yolk
and remaining 1 tablespoon (15 grams) water.
Brush buns with egg wash. Using a lame or
sharp paring knife, score a 1-inch “X” in top
of each bun. Sprinkle with sea salt. - Bake until deep golden brown, 18 to
20 minutes. Let cool on pans for
15 minutes. Remove from pans, and let
cool completely on wire racks before
slicing. - On a very lightly fl oured surface, divide dough into 10 portions (about
95 grams each). Use your palm to press down on dough to release any
air bubbles. Rotate your hand until dough starts to form a ball; turn your
hand, and make a “C” shape. Keep dough under your palm, and continue
rotating your hand and applying pressure in same direction until dough
becomes a smooth, tight ball. - Press each ball fl at into a 3-inch disk, and place on fl oured parchment
paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for
20 minutes. - Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking
soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds.
Using a spider strainer, remove from water, letting excess drip off , and
place at least 1½ inches apart on prepared pans. - In a small bowl, whisk together egg yolk and remaining 1 tablespoon
(15 grams) water. Brush buns with egg wash. Using a lame or sharp
paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.
Shape and Bake: Pretzel Buns