Monday, February 25, 2013

Pretzel Slider Buns Recipe

Prep Time: 1 hour, 40 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 55 minutes
Yield: 14 Slider Buns

  • 1 1/2 cups warm tap water
  • 1 pkg active dry yeast
  • 2 teaspoons white sugar
  • 4 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • 4 tablespoons salted butter, melted
  • 1 teaspoon olive oil
  • 2 quarts water
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • 2 teaspoons grey sea salt
  1. Fill the sink with 3 inches warm tap water. Place the bowl of the mixer in the water and add 1 1/2 cups warm tap water, yeast and sugar. Stir to combine then cover with a clean kitchen towel. Allow to bloom for 5-10 minutes.
  2. Place the mixer bowl on the mixer with the dough hook attachment. Add the flour, salt and melted butter. Start the mixer on the lowest speed and increase to medium, until the dough no longer sticks to the sides of the bowl.
  3. Add the teaspoon of olive oil to a large bowl and add the dough, turning to coat. Cover with a towel and place in a warm draft-free area for 1 hour, or until doubled in size. Punch down the dough and cut into 14 equal pieces. Stretch each piece tucking it back into the bottom of the ball. Pinch it closed and roll in your palm to flatten and smooth. Place on a parchment lined baking sheet. Repeat with the remaining pieces. Allow to rest, covered, for 30 minutes in a warm draft-free place.
  4. Preheat oven to 425. Bring the 2 quarts of water to a boil. Slowly add the baking soda, then add 4 dough balls and allow to boil for 30 seconds per side. Remove to a parchment lined baking sheet. Repeat with remaining dough. Brush all boiled dough with egg wash, slash an X in each top with a sharp knife and sprinkle with a pinch of sea salt. Bake 13-17 minutes, or until the buns sound hallow when thumped on the bottom. Cool completely.


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