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.
Photo and recipe courtesy of King Arthur Flour.
1 3/4 cups warm water
2 tablespoons unsalted butter
3/4 teaspoon salt
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
coarse sea salt; e.g., Sel Gris
2 quarts water
1 tablespoon salt
1/4 cup baking soda
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 Big Green Egg Dough Rolling Mat or a lightly greased work surface. Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a Pizza/Baking Stone or a lightly greased Drip Pan, cover, and let rest for 15 minutes.
Set the EGG for indirect cooking at 400°F/204°C, using the convEGGtor, legs up with cooking grid.
Prepare the water bath: On a stovetop, 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 Drip Pan.
Using scissors or a sharp knife, cut 1/2″ deep crosses into the center of each bun. Sprinkle with coarse sea salt. Place the pan on the cooking grid and bake the buns for 20 to 24 minutes, or until they’re a deep brown. Remove them from the oven, and transfer to a rack to cool.
Yields 10 buns