The burger world is filled with brioche buns that this wonderful soft pretzel buns are being cast aside and forgotten. I mean brioche buns are so overrated. IMHO, brioche buns are too egg, sweet and rich to be a burger bun. Cos it may overpower everything else that goes in between. These pretzel buns are perfect for any burger; stayed tuned for my next burger as I will be using these pretzel buns.
I didn't dust coarse sea salt on my pretzel buns as they dissolve overtime and create an unpleasant stickiness on the crust. I sprinkled white and black sesame seeds over mine to give it that burger vibe. If you are gonna use these pretzel buns on the day itself, by all means use coarse sea salt. Without much delay, let's get started with the recipe.
(Make 5 buns)
Baking Soda, 1/2 Cup
Lukewarm Water, 150ml
Active Instant Yeast, 1 + 1/8 TSP
Granulated Sugar, 1/2 TSP
Unbleached All Purpose Flour, 224g
Sea Salt, 1 TSP
Unsalted Butter Melted, 22g + More For Greasing
Water, 4 Cups
White Sesame Seeds, Pinch
Black Sesame Seeds, Pinch
Preheat oven to 175 degree celsius or 350 fahrenheit.
Scatter baking soda onto a baking tray lined with parchment paper.
Wack into the oven and bake for 45 mins to 1 hr.
Remove from oven and set aside.
In a bowl, add water, yeast and sugar.
*The water has to be lukewarm If it is too warm, it will kill the yeast.*
Stir to dissolve the yeast and sugar.
Set aside for 10 mins.
In another large bowl, add flour and salt.
Stir to combine well.
Create a well in the middle.
By now the yeast should become foamy.
Gradually, pour the yeast mixture into the well while still mixing with your other hand or spatula.
Add in the melted butter.
Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 3 to 4 mins.
Transfer the dough onto a working surface and continue kneading for another 5 to 6 mins.
The dough should be soft, smooth and tacky, but not sticky. It should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Form the dough into a ball.
Lightly grease the dough ball with melted butter and transfer back into the bowl.
Cover with cling film and set aside for 1 to 2 hrs or until doubled in size.
After it has doubled in size, divide into 5 equal dough balls with a weighing scale.
Cover with a damp lint free kitchen towel and set aside to rise for 30 mins.
Preheat oven to 220 degree celsius or 425 fahrenheit.
In a sauce pot over medium heat, add in the water and the baked baking soda.
Stir to combine well and until the baking soda has dissolved.
Bring it up to a gentle boil.
Using a slotted spatula and gently drop the dough balls into the water.
Allow the dough balls to cook in the water for 1 min per side.
Remove from heat and place onto a baking tray lined with parchment paper.
*Cook the dough balls in batches. Do not crowd the sauce pot as it will bring down the temperature.*
Using a sharp knife, make slits on the dough balls.
I made a cross and 3 horizontal slits on mine.
Dust white and black sesame seeds over the top.
Wack into the oven and bake for 15 mins or until golden brown.
Remove from oven and set aside on a wire cooling rack to cool down completely.