Tuesday, June 11, 2013

Pretzel Bread

I found this recipe in our our local paper - The Star Tribune.  The recipe was fairly straightforward and our family liked the results.  I enjoy making homemade bread and the wonderful aroma that fills the kitchen when it's baking, so I enjoyed this recipe.


1/2 cup water
1/2 cup milk
2 tablespoons butter, softened
3 cups flour
2 tablespoons brown sugar
2 1/4 teaspoons (1 pkg) instant yeast
2 teaspoons salt
1 egg separated
cooking spray
cornmeal for the pan
3/4 cup baking soda
coarse kosher salt for sprinkling


Combine water, milk, and butter and microwave for 45 seconds in a microwave-safe bowl.  Set aside.
In a bowl, combine flour, brown sugar, yeast, salt, and egg yolk.  Mix with a whisk to combine and then slowly add milk mixture.  If dough seems too dry add another tablespoon of water - that did the trick for me!  Knead on a floured surface for 5 minutes.

In a bowl coated with cooking spray, place the dough in and flip to cover all sides with the oil from the cooking spray.  Cover with a towel or plastic wrap and set aside for an hour or until doubled in size.

Preheat oven to 375.

Turn out dough on a lightly floured surface and divide into equal piece - I divided the dough into 8 pieces to make hamburger size buns...if you'd like them smaller, I'd recommend dividing into 12 pieces.
Turn the pieces into nicely rounded buns. and place on a clean baking sheet.  Cover with a towel and set aside.

Spray another cooking sheet with cooking spray and then sprinkle with corn meal.  (The poached dough will stick if you omit the corn meal.)

Heat 12 cups of water in a large pot until gently boiling.  When water is boiling slowly add the baking soda.  The water will foam and boil vigorously.

With a slotted spoon or spatula add rested pieces of dough to the boiling water, poach 30 seconds on one side then flip over for another 30 seconds.   (I poached 4 buns at a time)

Place the poached buns on the prepared second baking sheet.  Froth the egg white with a fork and then brush over the buns.  Using a sharp knife, make 2-4 slits in the top of each bun.  Sprinkle with salt and then back for 20-22 minutes until buns are a deep brown.

Cool on a wire rack.  Buns are best eaten the same day they're baked.  If you need to freeze them, omit the salt sprinkle.

Dough oiled and ready to rise
Risen dough ready to divide

Buns formed

Second baking sheet prepped with corn meal

Poaching buns

Poached buns ready to go in the oven

Finished buns.  Yum!

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