Signature Hybrid Pretzel Buns
With a deep, golden crust and distinctive pretzel taste, these bakery-worthy buns offer a delightful twist to any meal.
- Yield: 9 hamburger buns/15 dinner rolls
- Prep Time: 3 hr
- Cook Time: 20 min
Ingredients
6 tablespoons unsalted butter, divided
3/4 cup whole milk, divided
1/4 cup water
2 tablespoons superfine sugar
1 large egg
2 teaspoons kosher salt
2 tablespoons food-grade lye
2 1/2 cups cold water
Pretzel salt
1 egg white, beaten (for egg wash)
Instructions
Brown the Butter
- Place 2 tablespoons of butter in a small glass bowl.
- Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat.
- Swirl the pan and heat until the butter foams and the milk solids brown and smell nutty.
- Scrape the butter and browned bits into the glass bowl with the remaining butter and stir until all butter is melted and smooth.
- Let the butter solidify before proceeding.
Make the Tangzhong
- In the same saucepan, whisk 1/4 cup whole milk, 1/4 cup water, and 25g Caputo "00" Chef's Flour over medium heat, stirring constantly until it forms a paste.
- Scrape the paste into the bowl of a stand mixer fitted with a dough hook.
Finish the Dough
- Pour the remaining 1/2 cup whole milk into the same saucepan and heat to 100F.
- Whisk in the yeast and let it sit for 5 minutes or until foamy.
- Add the yeast mixture, sugar, 1 egg, and 360g Caputo "00" Chef's Flour to the mixing bowl with the tangzhong.
- Mix on low speed for 1 minute, then add the 2 teaspoons of salt.
- Increase the speed to medium and mix for 3 minutes.
- Reduce the speed to low and add 6 tablespoons of the browned butter, 1 tablespoon at a time, until all butter is incorporated.
- Increase the speed to medium-high and knead for 8-10 minutes.
- Transfer the dough to an oiled bowl and cover with plastic wrap.
- Proof for 45-60 minutes until doubled in size.
- Turn the dough out onto a clean work surface and divide into equal portions:
- 15 dinner rolls (1 and 7/8 oz each) – 9x13" pan
- 9 hamburger buns (3 oz each) – bun pan
- 6 long sandwich rolls (4 1/2 oz each) – silicone lined sheet pan
- Form and roll dough into desired shape, maintaining a smooth and taut surface.
- Place rolls on a silicone lined sheet pan and cover with plastic wrap.
- Proof for 35-45 minutes until doubled in size.
- Preheat oven to 350F on a convection setting (or 375F non-convection).
- Taking proper safety precautions and wearing disposable gloves and safety glasses, add the lye to the cold water in a non-reactive plastic container and mix with a plastic spoon.
- Dip each roll in the solution for 30 seconds, flipping once to submerge both sides. Transfer back to silicone lined sheet pan and continue with the remaining rolls.
- Baste the top of the buns with an egg wash and generously sprinkle with pretzel salt.
- Score an "x" in the top of each roll with a bread lame or sharp knife.
- Bake until the rolls are dark brown and the internal temperature reads 200F (12-20 minutes depending on size/shape of the rolls and oven function).
- Remove from the oven and place pan on a wire rack to cool.
- Serve warm and enjoy!