Pretzel Buns
These are just perfect for a smash burger or a roast beef sandwich. They look impressive and the texture is excellent. Try them out you won't regret.
Ingredients
Buns
- 220 ml lukewarm water
- 220 ml milk almond milk in this case
- 100 ml olive oil
- 2 eggs
- 15 g dry yeast
- 880 g strong wheat flour type 00 w325 in this case
- 20 g sea salt
Lye Bath
- 1 L water
- 60 g sodium hydroxide
Instructions
- in the jar with lukewarm water add the sugar, the dry yeast and mix in well
- wait for 10 minutes so the yeast is proven
- add the jar with the proven yeast in the stand mixer
- add the milk
- add the whole eggs
- add the olive oil
- add the wheat flour
- add the sea salt
- start the stand mixer on low so all ingredients are combined
- once all is combined turn the mixer on medium high for 10 minutes
- once the dough is nice and smooth transfer it to an oiled bowl
- flip the dough around so the oil goes on all sides
- cover it and leave it to rise for 30-40 minutes or until double its size
- split the dough in the middle and then cut it in smaller pieces
- take the smaller pieces and fold them to create a seam, turn them around and use the tension of the surface to create the bun
- once all buns are formed place them in the baking tray
- cover the buns with a tea towel and let them rest for 30-40 minutes or until double its size
Lye Bath
- because the lye is highly caustic, use gloves and googles
- take a plastic cutting board and place the glass bowl on top
- add the 60g of sodium hydroxide and add it in the 1L of water
- carefully dissolve it using a plastic spatula until the mix turns milky colour
- dip the buns in the mix using a plastic spatula and flip them around for 9-10 seconds
- repeat with the rest of the buns
- place the buns on the baking tray and with the gloves on sprinkle some sea salt on top
- take a scalpel and make a nice incision on top like a cross
- in a preheated oven running at 200℃ - 392℉ place the baking tray in the middle rack and let them bake for 15-20 minutes
- ready to serve