Pretzel Slider Buns

Pretzel Slider Rolls via farmgirlgourmet.com

I’m going to confess to you, right here, right now.  There are 2 things that totally freak me out in the kitchen.  1) Gravy;  2) Pretzels.  Crazy right?  Probably the 2 easiest things to make, yet thinking about making either of them freaks my frack.

I needed a slider roll for a recipe that’s coming up tomorrow and thought that making them pretzel-y would be exactly what would kick that recipe up.  Have you ever searched for pretzel slider rolls at the grocery store?  Non-existent in my little town, so I combed the interwebs and landed on a recipe to make.  Yes, I had to get over my fear of pretzel, well, not get over but rather just make it fast and hope I didn’t screw it up.  Well, after today I am a changed girl and am now ready to make pretzel everything!  Seriously, I am in love.  So easy and so delicious.  I can’t wait for summer grilling season and making this recipe for homemade sausage & burgers on the grill.  See how easy they are for yourself.

Pretzel Slider Buns via farmgirlgourmet.com

Fill the sink with about 2 inches of warm tap water and set the mixer bowl in the water.  Add 1 1/2 cups warm water, 1 packet of yeast and 2 teaspoons of sugar.  Give it a quick stir and then cover with a clean kitchen towel.  Let the yeast bloom for 5 to 10 minutes, until foamy and starting to swell.

Pretzel Slider Buns via farmgirlgourmet.com

Place the bowl on the mixer and attach the dough hook.

Pretzel Slider Buns via farmgirlgourmet.com

Add 4 1/2 cups bread flour, 1 teaspoon kosher salt and 4 tablespoons of melted salted butter.  Start on low and then increase the speed to medium.

Pretzel Slider Buns via farmgirlgourmet.com

The dough should be slightly sticky, but pulling cleanly away from the sides of the bowl.

Pretzel Slider Buns via farmgirlgourmet.com

Add 1 teaspoon of olive oil in a large bowl and add the dough, turning to coat.  Cover with a towel and place in a draft free warm place.  (I like to preheat my oven for a couple of minutes, then turn it off and flip on the light)

Pretzel Slider Buns via farmgirlgourmet.com

After an hour, the dough should have doubled in size.  Punch it down.

Pretzel Slider Buns via farmgirlgourmet.com

Take a ball about the size of a lime and stretch it gently, while tucking back under then pinch the bottom.  Roll the dough around in your palm to semi-flatten and make smooth.

Pretzel Slider Buns via farmgirlgourmet.com

Place on a parchment lined baking sheet and repeat with the remaining dough.  You should have 14 balls of dough.  Cover with the towel and let them rest for 30 more minutes in a warm place.

Pretzel Slider Buns via farmgirlgourmet.com

Preheat the oven now to 425 degrees F.  Bring 2 quarts of water to a boil in a large pot.  Add 1/4 cup baking soda slowly to the boiling water.  If you dump it all in, you will have an overflowing pot, so go slow.

Pretzel Slider Buns via farmgirlgourmet.com

Add 4 buns and let them boil for 30 seconds per side.  Remove to a parchment lined baking sheet and continue with the remaining buns.

Pretzel Slider Buns via farmgirlgourmet.com

Lightly beat 1 egg in a small bowl.  Brush the tops and sides of each bun and sprinkle with grey sea salt.  If your sea salt is in large granules (mine is) then use a mortar and pestle to make it finer.

Pretzel Slider Buns via farmgirlgourmet.com

Use a sharp knife and cut an X in the tops.  Bake for 13-17 minutes, or until the buns sound hallow when thumped.  Remove and cool completely before cutting.

Pretzel Slider Buns via farmgirlgourmet.com  Easy, right?  Seriously, they were so easy and so good.  I’m in love.

Pretzel Slider Buns

Prep Time: 1 hour, 40 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 14 Slider Buns

Pretzel Slider Buns

Ingredients

  • 1 1/2 cups warm tap water
  • 1 pkg active dry yeast
  • 2 teaspoons white sugar
  • 4 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • 4 tablespoons salted butter, melted
  • 1 teaspoon olive oil
  • 2 quarts water
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • 2 teaspoons grey sea salt

Instructions

  1. Fill the sink with 3 inches warm tap water. Place the bowl of the mixer in the water and add 1 1/2 cups warm tap water, yeast and sugar. Stir to combine then cover with a clean kitchen towel. Allow to bloom for 5-10 minutes.
  2. Place the mixer bowl on the mixer with the dough hook attachment. Add the flour, salt and melted butter. Start the mixer on the lowest speed and increase to medium, until the dough no longer sticks to the sides of the bowl.
  3. Add the teaspoon of olive oil to a large bowl and add the dough, turning to coat. Cover with a towel and place in a warm draft-free area for 1 hour, or until doubled in size. Punch down the dough and cut into 14 equal pieces. Stretch each piece tucking it back into the bottom of the ball. Pinch it closed and roll in your palm to flatten and smooth. Place on a parchment lined baking sheet. Repeat with the remaining pieces. Allow to rest, covered, for 30 minutes in a warm draft-free place.
  4. Preheat oven to 425. Bring the 2 quarts of water to a boil. Slowly add the baking soda, then add 4 dough balls and allow to boil for 30 seconds per side. Remove to a parchment lined baking sheet. Repeat with remaining dough. Brush all boiled dough with egg wash, slash an X in each top with a sharp knife and sprinkle with a pinch of sea salt. Bake 13-17 minutes, or until the buns sound hallow when thumped on the bottom. Cool completely.

Notes

Recipe slightly adapted from My Life As A Mrs

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