Spring is finally here and it means that the grilling season is open.
If you want to treat your family or friends with mini burgers or sliders made on delicious and soft mini pretzel buns, here is the recipe is for you.
- 500g bread flour (100%) +/- 20g flour if needed
- 190g water (38%)
- 100g sourdough starter/levain (30%)
- 50g sugar (10%)
- 1 egg
- 10g salt (2%)
- 35g oil without flavor (7%)
- 0.5 g dry yeast (optional, to reduce sourness)
- Sea salt (optional)
- Melted butter for brushing baked pretzel buns (optional)
- Wide pot
- 1 gallon of water
- 3 tbs baking soda
• Plastic container
• plastic spoon
• 900g water
• 30g lye
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Add all the ingredients, except oil, into a mixing bowl, knead for 5-10 minutes until well incorporated, at the end of mixing add pour oil, continue to mix for a 4-6 more minutes, until gluten is developed.
- Cover and let it rise until the dough becomes lighter and bigger with bubbles on the surface for about 3-4 hours, perform a couple of folds during this time.
- Prepare baking tray with parchment paper generously oiled.
- Place the dough onto a non-floured surface. Flatten the dough and divide on a pieces about 50-55 grams each, shape them them as balls, by pinching all the sides into the center.
- Set the pretzel buns on a prepared baking tray. Cover and let them proof for about 2 hours at 76-80F (until they become puffy).
- When proofing is done, move the pretzel buns into the fridge for 30 minutes (it will help to transfer them into boiling water later).
- While the dough chills in the fridge boil the water. Add baking soda and whisk well to have it dissolved.
- Preheat your oven to 375F (190C).
- Remove the pretzel buns from the fridge, put 4 of them into the pot with boiling water and wait for them to float on the surface (5 seconds or less). Cook for 20-30 seconds on each side for a thin crust. Using a slotted spoon, remove your pretzel buns from the boiling water, and place them on a well oiled parchment paper, let them cool for about 1 minute.
- Use scoring lame to make an “X” shaped cut on top of each bun.
- Sprinkle some sea salt on top (optional).
Lye bath (if using)
• Wear gloves, add lye to a container with water, deep each pretzel, let soak 10 sec. Transfer to a tray covered with parchment paper.
- Bake pretzel bunsfor about 25-27 minutes until they turn nice and brown.
- Brush them with melted butter, while still hot for more flavor.
Note: to store, let your pretzel buns cool down, place them into an airtight bag. They will remain fresh for 3-4 days. Or freeze them for up to 1 month.