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Pretzel Sandwich Rolls

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Pretzel Sandwich Buns

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Pretzel Sandwich Buns Recipe Pretzel Sandwich Buns Recipe

Soft pretzels are all the time a favourite. We’ve found out that their unique texture and taste additionally enhances many forms of sandwich fillings. In explicit, we adore those buns with a beneficiant scoop of maple-mustard hen salad.

At a look

Prep
Bake
Total
Yield
10 buns

Nutrition knowledge

Ingredients

Dough

  • 1 three/four cups heat water
  • 2 tablespoons unsalted butter
  • three/four teaspoon salt
  • four half of cups King Arthur Unbleached All-Purpose Flour
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons rapid yeast

Topping

  • coarse sea salt; e.g., Sel Gris

Water Bath

  • 2 quarts water
  • 1 tablespoon salt
  • 1/four cup baking soda

Dough

  • 14 oz. heat water
  • 1 ounce unsalted butter
  • three/four teaspoon salt
  • 19 oz. King Arthur Unbleached All-Purpose Flour
  • 1 1/four oz. Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons rapid yeast

Topping

  • coarse sea salt; e.g., Sel Gris

Water Bath

  • 64 oz. water
  • half of ounce salt
  • 2 oz. baking soda

Dough

  • 397g heat water
  • 28g unsalted butter
  • three/four teaspoon salt
  • 539g King Arthur Unbleached All-Purpose Flour
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons rapid yeast

Topping

  • coarse sea salt; e.g., Sel Gris

Water Bath

  • 1814g water
  • 14g salt
  • 57g baking soda

Instructions

  1. Mix and knead the dough elements — through hand, mixer, or bread device — to make a clean, moderately sticky dough.
  2. Allow the dough to upward push in a flippantly greased bowl, coated, for roughly 1 hour, till doubled.
  3. Gently deflate the dough, and switch it to a flippantly greased paintings floor.
  4. Divide the dough into 10 items and form each and every piece right into a clean ball.
  5. Place the balls on a flippantly greased baking sheet, quilt, and let leisure for 15 mins.
  6. Preheat the oven to 400°F.
  7. Prepare the water tub: Bring the water, salt, and baking soda to a boil in a big pot.
  8. Drop five dough balls at a time into the water tub.
  9. Cook for 30 seconds, turn over, and prepare dinner for 30 seconds longer. Using a slotted spoon, go back the buns to the baking sheet.
  10. Using scissors or a pointy knife, reduce half of”-deep crosses into the middle of each and every bun. Sprinkle with coarse sea salt.
  11. Bake the buns for 20 to 24 mins, or till they are a deep-dark brown. Remove them from the oven, and switch to a rack to chill.
  12. Yield: 10 buns

Nutrition Information

  • Serving Size1 bun (107g)
  • Servings Per Batch10
Amount Per Serving:
  • Calories230
  • Calories from Fat25
  • Total Fat3g
  • Saturated Fat1.5g
  • Trans Fat0g
  • Cholesterol5mg
  • Sodium780mg
  • Total Carbohydrate43g
  • Dietary Fiber2g
  • Sugars2g
  • Protein8g

* The vitamin knowledge supplied for this recipe is decided through the ESHA Genesis R&D tool program. Substituting any elements would possibly exchange the posted vitamin knowledge.

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