Soft Pretzels and Pretzel Buns
- 1.5 c warm water
- 2 T sugar/honey
- 1 T coarse sea salt
- 1 package yeast
- 4 1/2 c all purpose flour or bread flour
- 2 T melted butter or Harvest butter olive oil
- 10 c boiling water plus 2/3 c baking soda
- 1 egg beaten plus 1T water for egg wash
- coarse seat salt for topping pretzels, or cinnamon sugar
- melted butter or butter olive oil for brushing on top after baking
In a stand mixer or large bowl combine the water, salt, sugar and yeast and let sit until it starts to foam/bubble. Add flour and butter and mix well. Either knead in mixer for about 5 minutes or by hand until dough comes together about 8 minutes. Cover and let rise for an hour in an oiled bowl.
Preheat oven to 450 or 425 on convection setting. Line two baking sheets with parchment paper or greased well with butter or oil. Bring water and baking soda to a boil.
Divide dough into 8 pieces or more for smaller pretzels. Roll the dough out into a long rope ( about 2ft). Fold rope into pretzel shape. Start with a U shape and cross ends over each other pressing onto the bottom of the U. My best advice is simply picture in your mind what a pretzel looks like or look at a picture. Place the pretzels into the water, one at a time, for 30 seconds. Place on baking sheet and brush with egg wash and salt. Bake for about 12 minutes or until dark golden brown. Brush with melted butter and let cool.
Instead of folding into pretzel shape, simply roll into a ball by using the palm of your and to work the dough piece in a circle slowly letting up with the pressure until it forms into a ball. Proceed with the rest of the directions but let boil for about 45 seconds. Baking takes more like 15 minutes, it all depends on the size of the bun.