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Old 03-29-2015, 11:55 PM   #1
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Pretzel Hamburger Buns

1 Cup Warm Water
1 teaspoon Sugar
1 Package Yeast

2 Tablespoons Melted Butter
1 teaspoons Salt
300 grams All Purpose Flour (2 1/2 cups)
More Flour for Dusting

1 tsp. Neutral Oil (Vegetable or light olive)

8 Cups Water
1/3 Cup Baking Soda

1 Egg beaten with 1 Tablespoon Water
Sesame Seeds
Parchment Paper

Combine the water, sugar and yeast in a bowl and let stand until bubbles start to form (approximately 5 minutes).

Combine flour, yeast mixture and salt. Knead until combined. If the dough appears too wet, add additional flour 1 tablespoon at a time.

Oil a bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size (approximately 1 hour).

Preheat the oven to 425 degrees F

Add baking soda to the water and bring to a slow boil.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 4 equal pieces and roll each into an even ball.

Boil the rolls for 30 seconds each side and remove.

Place onto a parchment paper lined baking sheet. Brush the tops with egg wash. Sprinkle the tops with sesame seeds and then cut desired pattern into the tops of each roll. Bake in the preheated oven until they reach the desired brown color, roughly 15 to 20 minutes.

Pretzel Hamburger Bun by powerplantop, on Flickr

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Old 03-30-2015, 12:02 PM   #2
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Looks good. I have printed the recipe as a PDF.
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Old 03-30-2015, 12:28 PM   #3
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Looks good. I have printed the recipe as a PDF.
When I made the test batch my wife loved them and did not want to let me use them for hamburger buns.
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Old 03-30-2015, 12:34 PM   #4
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James, those look really good! I have a couple of questions.

1. What does the baking soda do in this recipe?
2. Do these rolls have a hard crust?
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Old 03-30-2015, 12:57 PM   #5
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James, those look really good! I have a couple of questions.

1. What does the baking soda do in this recipe?
It changes the texture of the surface. They get very soft.

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Originally Posted by Andy M. View Post
2. Do these rolls have a hard crust?
No the crust is soft.
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Old 03-30-2015, 01:30 PM   #6
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The procedure never says where to use the melted butter. It appears to be in the mixing procedure after proofing the yeast, but just want to be certain.

I definitely plan to make these!
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Old 03-30-2015, 01:47 PM   #7
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The procedure never says where to use the melted butter. It appears to be in the mixing procedure after proofing the yeast, but just want to be certain.

I definitely plan to make these!
Yes that is when it gets added in.
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Old 03-30-2015, 02:11 PM   #8
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Yes that is when it gets added in.
Thank you
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Old 03-30-2015, 04:07 PM   #9
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Yum! Thank you! I'll try these.
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Old 03-30-2015, 04:13 PM   #10
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Yum! Thank you! I'll try these.
Your welcome!
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