Mindy’s Pretzel Buns

How to make Mindy’s Pretzel Buns Recipe

Ingredients:

2 1/2 teaspoons (10 g) dry instant yeast

1/2 cup (120 ml) buttermilk

1/4 cup (60 ml) pale ale

3/4 cup (175 ml) hot water

3 3/4 cups (514 g) bread flour, plus up to 1/2 cup (69 g) more as needed

1 tablespoon (15 g) plus 1 teaspoon (5 g) kosher salt

1 teaspoon (4 g) sugar

1/4 cup (60 g) packed light brown sugar

2 tablespoons (28 ml) vegetable oil, for brushing

BAKING SODA BATH:

1 gallon (4 L) water

1/2 cup (120 ml) pale ale

1/3 cup (75 g) packed light brown sugar

1/3 cup (74 g) baking soda

Method:

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in buttermilk, beer, and water.

Add the 3 3/4 cups (514 g) flour, 1 tablespoon (15 g) salt, and sugars and mix on low speed until a loose dough forms. With the machine still running, slowly drizzle in the vegetable oil. When the dough is completely combined, stop the mixer and scrape the sides of the bowl with a spatula.

Turn the mixer to medium-high speed and work the dough for 7 to 10 minutes until it is smooth and elastic. If the dough is too wet/sticky, you may need to add more flour, 1 tablespoon (9 g) at a time.

Spray a large bowl with nonstick cooking oil or wipe with oil and place dough inside. Cover with a clean dish towel. Let the dough rise at room temperature for about 4 hours until doubled in volume.

Turn the dough out onto a clean counter. Fold the dough in half twice and let rise in the refrigerator for about 2 more hours or until doubled in volume again.

Shortly before the dough has finished its second rise, prepare the baking soda bath. In a 6-quart (6 L) saucepot, bring the water, ale, brown sugar, and baking soda to a rolling boil.

Preheat the oven to 350°F (180°C, gas mark 4). Spray a sheet pan with nonstick cooking oil.

Turn the dough out onto a floured counter and divide into eight 5-ounce (140 g) pieces. Roll each piece into a ball.

Working one at a time, poach each ball in the baking soda bath for 15 seconds and then flip it and poach for 15 more seconds. Transfer to the prepared sheet pan.

Brush the buns with vegetable oil and sprinkle with the remaining teaspoon (5 g) of salt. Bake for about 14 minutes, turning halfway through, until they are golden brown. YIELD: 8 buns