Remove buns from the oven and let cool on a wire rack on your counter. I typically peek into the oven to check for the bread color at 18 minutes and let them go a bit longer if I want more color. This is purely for appearances, but you need to do it after the boiling process and after any toppings are added.īake the buns for 18 to 22 minutes. Once the toppings have been added, you can score the tops of your buns. While the dough balls are still wet from the baking soda boiling process, you should add any topping ingredients. NOTE: read the notes below about adding salt to these buns. Once the second side has simmered for 30 seconds, move each bun back to the parchment-lined sheet pan. Simmer each dough/bun for 30 seconds per side and then carefully flip. Once the baking soda and water bath is simmering, very carefully add each bun, 3 or 4 at a time, to the simmering water. Once the liquid starts to boil, reduce heat but keep the water simmering. We're going to dip the buns into this mixture for 30 seconds per side. Near the end of your rise time, pre-heat the oven to 400 degrees F (205 C).Īdd water, baking soda and salt to a large pot over medium-high heat. Place each ball-shaped dough piece onto a parchment-lined sheet pan.Ĭover your dough with lightly oiled plastic wrap or cover the sheet pan with another inverted sheet pan. You should be able to get 6 large buns or 8 normal-sized buns from this batch of dough. I weigh my dough balls for consistency and shoot for 85 to 90-gram weight. Knead everything with a dough hook in your stand mixer for 8 minutes or if you are kneading by hand, stir all ingredients in your bowl until combined and then knead for 12 to 15 minutes on your countertop until you have a smooth, not-sticky dough.Īdd dough to a lightly oiled bowl and allow to proof on the counter or a warm place in your kitchen for at least 1 hour.Īfter an hour roll out into bun shapes. Serve hot.In a large bowl or the bowl of your stand mixer, weigh all ingredients. Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.Sprinkle well with salt and repeat with the remaining rolls. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Boil two or three rolls for 2 minutes per side. Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly).Meanwhile, heat the oven to 425☏ and bring the 6 cups of water to a boil in a large saucepan over high heat. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Divide the dough into 8 pieces and form into oblong rolls. Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil.Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine.(If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside. Set aside to rest until the mixture bubbles, about 5 minutes. Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.1 teaspoon kosher salt, plus more for sprinkling.2 3/4 cups bread flour, plus more for dusting the work surface.1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons).Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese. And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice. Soft pretzel rolls that you get at the ballpark or from a street vendor are easy to re-create at home.
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