easy pretzel buns

No baby yet.

I know that’s why ninety-nine percent of you here. Not yet. I’m just as ready as you are. But my body doesn’t seem to be doing anything to go into labor…I feel fine and dandy (which I realize is a huge blessing, and I am thankful. Promise.).

In fact, the only thing my body seems to care about lately is bread and cheese and salt. In fact, I thought Sunday would be a good day to go into labor (after the Broncos game, naturally…trying to be considerate to my husband), so Meeker and I went for a brisk walk in a snowstorm, then we came home and both did one hundred and fifty wall ball shots…and nothing. Not even any significant contractions. The only thing I could think about was soft pretzels.

So, I looked up some recipes. Then I baked. Then I stood in the kitchen eating these bad boys with a slice of cheese stuck in the middle while dipping them in sweet mustard sauce. Oh wordy.

Stay tuned on the baby front. Until then, soft pretzel bread is darn good.

pretzel buns

easy pretzel buns

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adapted from here and here

for the pretzels

  • 1 C milk
  • 1 package active dry yeast 
  • 3 T packed light brown sugar
  • 2 1/4 C flour (divided into 1 cup and 1 1/4 C)
  • 2 T olive oil
  • 1 t salt
  • 3 C warm water
  • 1/3 C baking soda
  • coarse salt for topping

mustard dipping sauce

  • 3 T mayonnaise
  • 1/4 C dijon mustard
  • 2 T packed brown sugar
  • 1/2 t cider vinegar

Warm the milk in a saucepan. Not too hot. You should be able to stick your finger in there comfortably. Pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour.

Add the olive oil,  remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Put into a stand mixer with a dough hook and let the machine do it’s thing for about 5 minutes. You could also knead it by hand.

Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour. (Since it’s freezing outside, there are no warm spots in our house, so I turned the oven on for a few minutes, turned it off, and then let the dough rise in there. Worked well.)

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it. Split it into 6 balls, and form each ball into a roll shape.

Dissolve the baking soda in 3 cups warm water in a bowl. Gently dip each ball in the soda solution, then arrange on the prepared baking sheet, cut a deep X in each dough ball, and sprinkle with the coarse salt.

Bake for 10-12 minutes.

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