breadmachine Pretzel buns

Nov 4, 2013: Pretzel buns

 

OMG!! These turned out AMAZING.

https://stresscake.wordpress.com/2010/03/21/one-of-my-favorite-things-pretzel-rolls/

I used my own bread machine pretzel dough recipe, then the steps as indicated in the above webpage:

for the poaching & glazing:
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt

1. breadmachine.
2. turn out onto a lightly floured surface.
3. Line two sheet pans with parchment paper
4. shaping: Cut the dough into 18 pieces, (my recipe only makes enough dough for 8-9 buns) roughly 2 ounces each. (Or really any size you wish, keeping in mind that you’re going to have to poach them in the baking soda solution so they need to fit into your pan.)
5. To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal.  By doing this, you’re creating a smooth skin around the dough ball.
6. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.  This takes some practice.
7. Space evenly on the prepared sheet pans, pinched seam side down, leaving at least 1” between each roll.
8. second rise: Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled.
9. Preheat oven to 425°F and place oven racks on the lowest and middle positions.
10. poaching: In a large saucepan, bring 2 quarts of water to a low boil.
11. Add the baking soda and lower heat to a simmer.
12. Carefully slip the rolls into the poaching liquid, seam side down.
13. Poach for 30 seconds then carefully turn the roll over in the liquid.
14. Poach other side for 30 seconds then remove with a spider or slotted spoon to the same prepared sheet pans, seam side down.
15. Repeat with the remaining rolls, leaving at least 1” between rolls for baking.
16. glaze: With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely.
17. Top each roll with a sprinkle of pretzel salt.
18. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
19. bake: Bake the rolls for 15-20 minutes, rotating the pans halfway through baking – top to bottom, front to back – for even browning.
20. Cool completely (try to resist snatching one or two while warm.  I double dog dare you.)
21. Rolls are best eaten on day of baking (most especially when warm with a little butter) but they store pretty well in the freezer, tightly wrapped.  Reheat in a damp paper towel for 30 seconds in the microwave.