Recipe

German Pretzel Buns

by Christopher Rivera

Ingredients

1
Stir together the Luke warm (barely warm) water, brown sugar and yeast and allow to bubble up, this should take 5 minutes. If it's not getting bubbly, your water may have been too hot or your yeast is bad. You'll have to repeat this step.
2
Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.
3
Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Start weighing out 100 gram (3.5 ounces) pieces of dough. Alternatively, if you don't have a kitchen scale, you
4
Transfer the pretzel buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 60 minutes.
5
Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily
6
Take a small, sharp knife and cut an X on the top of each roll to enable it to rise during the baking. Then sprinkle with the pretzel salt.
7

Recipe

by Christopher Rivera

1
Stir together the Luke warm (barely warm) water, brown sugar and yeast and allow to bubble up, this should take 5 minutes. If it's not getting bubbly, your water may have been too hot or your yeast is bad. You'll have to repeat this step.
2
Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.
3
Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Start weighing out 100 gram (3.5 ounces) pieces of dough. Alternatively, if you don't have a kitchen scale, you
4
Transfer the pretzel buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 60 minutes.
5
Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily
6
Take a small, sharp knife and cut an X on the top of each roll to enable it to rise during the baking. Then sprinkle with the pretzel salt.
7