German Pretzel Buns
Servings 10 rolls
Ingredients
- 1 1/3 cup + 1/3 cup warm water
- 5 tbsp. butter (melted)
- 1 tbsp. active dry yeast
- 1 tbsp. sugar
- 4 cups all purpose flour
- 4 tsp. salt Kosher
- coarse salt to sprinkle on the rolls
- 8 cups water
- 1/2 cup baking soda
Instructions
- Add 1/3 cup of warm water, sugar and yeast in a large bowl. Mix to combine and let it sit for about 10 minutes until foamy.
- Melt butter in remaining warm water, add to the yeast mixture, and mix well.
- Mix salt with flour and add to the bowl 1 cup at a time.
- Knead until smooth dough forms.
- Cover the bowl with clean dish towel and let dough rise for 1 hour.
- Divide it into 10 equal pieces.
- Shape the pieces into smooth rolls and place them on a parchment lined baking sheet.
- Cover the rolls with damp dish towel and let the rolls rest for about 20-30 minutes.
- Use a sharp knife to make a shallow cut on the rolls in the shape of a cross.
- Cover the rolls and let them rest for about 30 minutes or until they have doubled in volume.
- Preheat the oven to 425 F.
- Fill a large pot 2/3 with water and heat to boiling.
- Once the water boils, add the baking soda slowly to the water.
- With a slotted spoon add 1 roll at a time into the water bath. Turn after 10 seconds for about 5 more seconds.
- If the roll does not float, leave in for 15 seconds total.
- Remove, place the rolls back on the baking sheet and repeat with the rest of the rolls.
- Sprinkle with coarse salt.
- Bake rolls for about 10 to 15 minutes or until the top is nicely browned.