Once the dough has risen, turn it out onto a dry, unfloured surface and press out the gases.Spray the dough with span spray or brush it with some oil, cover, and let rise in a warm place until doubled, about 1 1/2 hours. Once kneaded, shape the dough into a ball, and place it back in the mixer bowl.Check it after 2-3 and add the tiniest bit of extra water if the dough seems too stiff. Increase speed to medium-low to medium and knead until the dough is smooth, not at all sticky, and nicely elastic, about 10-12 minutes. Fit your mixer with the dough hook and mix on low speed until all the flour is incorporated.Put all the ingredients in the bowl of your stand mixer in the order listed.If you’d like to purchase some to use safely when making traditional pretzel buns and pretzels, here’s an affiliate link for you. Here’s what the bottle of lye crystals I bought looks like. A 3% solution isn’t necessarily going to clean your pipes, but it won’t hurt them either. Lye is the main ingredient in drain cleaner. Carefully dispose of leftover lye solution immediately after using by pouring it down the drain and then washing everything well.Their trip through the oven renders them perfectly delicious and edible! The lye could potentially cause stinging or burning. Don’t touch the dipped buns with your naked hands.This may seem like overkill, but wow, for some reason, pretzels stick to parchment like crazy, and the pan spray keeps that from happening. That’s right, spray your parchment with pan spray.Lower them in gently either in a spider or with your gloved hand, flip gently and then remove to several layers of paper towel to drain for a few seconds before placing them on a parchment-lined and pan-sprayed cookie sheet. Don’t drop them in like they’re Alka-Seltzer. Place your pretzels or pretzel buns into the water.Stir the water gently to dissolve the lye.The bottle states to never pour water into lye, so be sure to follow that direction and pour your lye into the water. When mixing your lye solution, measure the water first and then slowly pour the lye crystals into the water.The likelihood that you will splash it in your eye is pretty small, but it is much better to err on the side of caution, so protect your eyes! Wear eye protection–either your glasses or onion goggles if you have them.When working with lye, wear one or two layers of latex or non-latex gloves or brand new/clean dishwashing gloves.Handle it correctly, though, and you will be rewarded with Traditional Pretzel Buns that you just can’t get any other way. Here are some caveats about working with lye, because no doubt about it, the stuff is poison. Pretzel buns dipped in a room-temperature lye solution before baking. Pretzel buns dipped in a boiling baking soda solution before baking. Read on for precautions so you don’t hurt yourself when working with lye. See the subtle difference in the finished buns in the photos below? Yeah, the lye bath is definitely the way to go if you’re looking for authenticity and that deeply burnished color. The only difference is they get a dip in room temperature “lye water” as opposed to a boiling baking soda bath. I made pretzel buns using a baking soda wash for my Got To Be NC Burgers, and this is exactly the same recipe for the dough as I used for those buns. Difference Between Lye and Baking Soda Treatment The slashing isn’t strictly necessary, but it is traditional, can often help the buns rise evenly and keep the crust from splitting, and the contrast of the creamy white interior against the burnished brown crust is striking. For this reason, I vote you give your buns a bath directly after shaping and then let them rise before slashing and baking. The finished rolls didn’t seem appreciably different, either outside or inside, and they were certainly more fragile once risen. allowing them to rise before getting the alkali bath, then slashing and baking.dunking the balls directly after shaping, then allowing them to rise, slashing and baking.You need to read the list of precautions.) (So, no jumping straight to the recipe, y’all. What sets a pretzel bun apart from other buns is the surface treatment.īefore baking, the shaped dough gets a one-to-two minute dunk in a 3% lye solution (1000g water with 30g food-grade lye dissolved in it) before baking. 9.4 Recommended Products What Makes a Pretzel Bun a Pretzel Bun?
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