Buns that taste and look like soft pretzels Not too difficult to make these buns are great for sandwiches or as a side especially with steak Try them with burgers topped with Swiss cheese and honey mustard
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Add milk
shortening
eggs
3 cups flour
oil
1/4 cup sugar
and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand
1/2 cup at a time
mixing well after each addition. When the dough has pulled together
turn it out onto a floured surface
and knead until smooth and elastic
about 5 minutes. The dough will be sticky.
Lightly oil a large bowl
then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume
about 1 hour. Uncover the dough and punch it down.
Preheat oven to 350 degrees F (175 degrees C).
Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown
20 to 25 minutes. Cool on a wire rack or brown paper bag.
