High Altitude Pretzel Buns -

High Altitude Pretzel Buns

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Easy to make, quick to bake, and come out perfectly every time with beautifully browned tops and a sprinkle of coarse salt. Soft and fluffy on the inside with that classic chewy pretzel crust, these buns are perfect for burgers, sandwiches, or simply served warm with butter.

Prep Time20

Cook Time20

1 30

Course: Breads

Keyword: high altitude, pretzel bun

Yield: buns

Calories: 302kcal

Author: Rebekah S.

Equipment

Electric stand mixer
Measuring Cups
Plastic wrap or tea towel
Large Pot
Slotted Spoon
Large Baking Sheet
Parchment paper optional

Ingredients

Pretzel Bun Dough

1 ¼ cup Warm Water
2 ¼ teaspoon Active Dry Yeast
¼ cup Butter melted
1 teaspoon White Sugar
3 ½ cups All Purpose Flour optional Bread Flour
2 teaspoon Table Salt
Course Salt for sprinkling on top

Baking Soda Bath

½ cup Baking Soda
6 cups Water

Instructions

MIX WATER, YEAST, & SUGAR – combine the water, yeast and sugar, let sit for 2-3 minutes.
ADD BUTTER. FLOUR, & SALT – allow the melted butter to cool to 100-110° F. Add in the butter, salt, and flour. TIP: Add in the flour one cup at a time, allowing the mixer to knead the dough for a minute or two in between each cup.
KNEAD THE DOUGH – using the dough hook on a stand mixer, mix on LOW speed, or by hand until the dough comes together. The dough should smooth and minimally sticky. If using a stand mixer, the dough should not stick to the sides or bottom of the bowl.
FIRST RISE – remove the dough from the mixing bowl and smooth the dough into a bowl. Grease the inside of the mixing bowl and add the dough ball back in. Cover the top of the bowl with plastic wrap or a tea towel. Let rise at room temperature for approximately 1 hour or until double in size.
DIVIDE THE DOUGH– remove the dough from the bowl and place on a lightly floured surface. Divide the dough into 8 equal portions.
SHAPE THE BUNS – shape each portion into a ball by grabbing the edges of the portion and pulling them into the center, creating a smooth surface on one side. Place the smooth side of the dough ball into the palm of your hand. Place the dough ball onto the work surface, while pressing down slightly move the dough ball around in a circle. This will create tension on top for an extra smooth surface and seal the seams of dough on the bottom.
SECOND RISE – cover the dough balls with a plastic wrap or a tea towel. Let the dough rise until doubled in size. Use this time to preheat the oven to 425° F and boil the water.
BRING WATER TO BOIL, PREHEAT OVEN, PREPARE BAKING SHEET – while the dough balls are rising, preheat the oven to 425° F, boil the water, and prepare a large baking sheet with parchment paper.
ADD BAKING SODA – CAREFULLY add the baking soda into the boiling water. The water will bubble A LOT.
BOIL THE DOUGH – carefully add 2 buns into the boiling water with a slotted spoon. Boil for 30 seconds then flip the buns over for another 30 seconds. Immediately remove the buns from the water and place on the prepared baking sheet. Sprinkle the tops of each buns generously with coarse salt while they are still wet. Repeat this until all the buns have been boiled.
SCORE THE BUNS – with a sharp knife or scissors cut an X pattern into the top of each bun, cutting approximately 1/2 inch deep.
BAKE & ENJOY! – bake at 425° F for 20-22 minutes or until the tops are a deep brown color. Let the buns cool on a wire rack before enjoying!

Nutrition