Flying Flour, Splashing Spices, Roomful Aromas

Saturday, October 2, 2010


Pretzel Buns
Start with the bread dough, form the buns, snip an X in the top and allow to rise.  Once risen, dunk in a boiling water bath for about 1 minute.  PLace them on the baking sheet.  I used coarse corn meal but parchment paper would have been ideal!
Give a little egg wash across the tops, sprinkle with coarse salt and pop them into a 425 degree oven for about 20 minutes.   The finished product has a brown amber color, with a paler X color.  The texture is slightly open crumb with a tooth similar to a good New York bagel.  These buns hold up well for sandwiches, makes a great toast and are tasty with a slice of your favorite cheese.  The baked buns disappeared before I could snap a photo.

1 comment:

  1. My, what nice buns you have. :) Tasty, tasty, tasty.

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