Salty Goodness In Your Mouth
Jul. 21st, 2019 10:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pretzel Sandwich Buns.
"Soft pretzels are always a favorite. Here we've taken the dough from one of our favorite pretzel recipes, shaped it into buns... they're the perfect buns for a grilled sausage with lots of mustard."
Dough:
7/8 cups lukewarm water
1 Tbsp unsalted butter, melted
3/8 tsp salt
2 1/4 cups flour
2 Tbsp dry milk
1 tsp dry yeast
Water bath:
1 quart (4 cups) water
1 1/2 tsp salt
2 Tbsp baking soda
(I added: 1 Tbsp barley malt syrup)
pretzel salt for topping
Mix and knead all dough ingredients to make a smooth, slightly sticky dough. Allow dough to rise in a lightly greased bowl, covered, for about an hour until doubled.
Gently deflate dough and transfer to a lightly greased work surface. Divide the dough into four pieces and shape each into a smooth ball. Flatten balls into discs and roll into logs, pinching the seam and ends to seal. On an ungreased surface, use two hands to drag each log towards you to seal the seam and smooth out the surface of the bun. Place the logs on parchment near the stove and lay a lightly-greased piece of plastic wrap on top. Let rest for 15 minutes.
Heat oven to 400 and prepare the water bath - add all into water and bring to a boil in a large pot. Drop two logs at a time in the water bath. Cook for15 to 30 seconds two minutes, flip over, and cook for the same time longer. Strain out the logs and return to parchment.
Slash logs with a lame, sprinkle with pretzel salt, and bake for 20-24 minutes until deep-dark brownin sandwich bun pans.
What worked: These were pretty fabulous with a grilled sausage, the aforementioned spicy mustard, and some pickled red onion.
The recipe intrigued me and we had all the ingredients needed (except for the silicone pans, which I was pretty sure I could do without). They were actually much better than I expected! Adding the malt syrup and boiling longer - which is what I typically do with bagels - gave them a nice chewiness.
Despite the header, they were not in fact overly salty. I sprinkled a very small amount of flake salt on the top: enough to bring pretzels to mind, but not so much that it was like biting into a salt lick.
What didn't: They weren't as identical, or as evenly brown, as they would have been in a pan.
Will I make it again? I'm kind of torn. On the one hand, we liked them quite a bit and they were even good two days later. On the other hand, it's not the sort of thing we typically do for meals. On the gripping hand, I would actually want to buy the single-use pan if I planned to make these repeatedly and I don't need to store any more single-use kitchen items.
"Soft pretzels are always a favorite. Here we've taken the dough from one of our favorite pretzel recipes, shaped it into buns... they're the perfect buns for a grilled sausage with lots of mustard."
Dough:
7/8 cups lukewarm water
1 Tbsp unsalted butter, melted
3/8 tsp salt
2 1/4 cups flour
2 Tbsp dry milk
1 tsp dry yeast
Water bath:
1 quart (4 cups) water
1 1/2 tsp salt
2 Tbsp baking soda
(I added: 1 Tbsp barley malt syrup)
pretzel salt for topping
Mix and knead all dough ingredients to make a smooth, slightly sticky dough. Allow dough to rise in a lightly greased bowl, covered, for about an hour until doubled.
Gently deflate dough and transfer to a lightly greased work surface. Divide the dough into four pieces and shape each into a smooth ball. Flatten balls into discs and roll into logs, pinching the seam and ends to seal. On an ungreased surface, use two hands to drag each log towards you to seal the seam and smooth out the surface of the bun. Place the logs on parchment near the stove and lay a lightly-greased piece of plastic wrap on top. Let rest for 15 minutes.
Heat oven to 400 and prepare the water bath - add all into water and bring to a boil in a large pot. Drop two logs at a time in the water bath. Cook for
Slash logs with a lame, sprinkle with pretzel salt, and bake for 20-24 minutes until deep-dark brown
What worked: These were pretty fabulous with a grilled sausage, the aforementioned spicy mustard, and some pickled red onion.
The recipe intrigued me and we had all the ingredients needed (except for the silicone pans, which I was pretty sure I could do without). They were actually much better than I expected! Adding the malt syrup and boiling longer - which is what I typically do with bagels - gave them a nice chewiness.
Despite the header, they were not in fact overly salty. I sprinkled a very small amount of flake salt on the top: enough to bring pretzels to mind, but not so much that it was like biting into a salt lick.
What didn't: They weren't as identical, or as evenly brown, as they would have been in a pan.
Will I make it again? I'm kind of torn. On the one hand, we liked them quite a bit and they were even good two days later. On the other hand, it's not the sort of thing we typically do for meals. On the gripping hand, I would actually want to buy the single-use pan if I planned to make these repeatedly and I don't need to store any more single-use kitchen items.
no subject
Date: 2019-07-22 02:11 am (UTC)no subject
Date: 2019-07-22 02:14 pm (UTC)no subject
Date: 2019-07-23 05:09 pm (UTC)I would like to try this. Can we set up a baking play date where you show me how to do this? You're going to laugh, but I couldn't do this before October. But sometime in the Oct-December window, I'd love to come over and learn how to man-handle dough appropriately. And by the way, "I"m not set up to do that," is a perfectly acceptable answer. If you're too busy, you're too busy.
no subject
Date: 2019-07-23 05:23 pm (UTC)