These delicious pretzel buns are perfect with a cold beer
Mix flour, yeast and salt in a bowl.
Melt the butter and pour it into the water.
Pour the water/butter liquid into the flour mixture and mix it quickly.
Run in the mixer at medium speed with the dough hook for about 10 minutes until you have a cohesive dough that is a bit tacky. If it is too stick knead in a bit more flour by hand. It should _not_ be dry.
Cover the bowl with a dish cloth and let the dough proof somewhere warm for about one hour or until the dough has doubled in size.
Punch down the dough and divide it into 10 pieces. Each piece should be about 88 grams.
Time to shape the buns: Hold the dough piece in your left hand (or right hand if you are left handed). Fold the edge towards the middle of the bun and turn the bun about an 1/8th and continue until the top of the bun is tight. Place the bun on an unfloured work surface. Place your hand over the top of the bun with your fingers like a spider. Move the bun around in circles to form a perfectly round bun.
Look at this video to see it in action.
Place the buns on a baking sheet lined with baking paper and let them proof for about 20 minutes under a disk cloth.
Turn on the oven at 225°C / 440°F / Gas mark 8.
In the meantime, prepare the base bath.
I mellemtiden så lave basebadet. Hvis du bruger kaustisk soda, så rør det ud i en liter vand. Hvis du bruger natron skal du koge vandet og røre natronen ud i det varme vand, og lade det køle af.
Put the water in a medium sized pot and bring the water to a boil.
While the water is boiling, pour in the baking soda while stirring, little by little until it is all dissolved.
Let the water cool.
The liquid is a weak basic solution so please use a pair of rubber gloves when you soak the buns. No pun intended.
When you are ready to back, soak the buns in the liquid for one minute. Turn them around so that every surface has been exposed to the liquid. Take the buns out of the liquid with a slotted spoon and put them back on the baking paper and continue with the rest of the buns.
Sprinkle sea salt on top and score a cross in the top of the bun using a serrated knife.
Bake the buns for about 16 minutes or until the register an internal temperature of 99°C / 210°F.
It's that easy to make preztel buns. Enjoy.
https://dev.foodgeek.dk/en/german-pretzel-buns-recipe/ - German Pretzel Buns