Sausage Sized Pretzel Buns for #SRC

Pretzel Buns Recipe

Hello and welcome to another monthly installment of Secret Recipe Club (the good old #SRC for short). For August's assignment I was fortunate enough to be assigned to the blog: Oh! You Cook! (don't you just love that name?) and given the chance to "meet" the fabulous Dena, who is a librarian by day and a recipe blogger and cookbook author by night. You can check out her cookbook "The Everything Kosher Slow Cooker Cookbook" here. It's a cookbook I'm definitely going to be adding to my collection!

Dena's blog is chock full of what seems like hundreds of amazing recipes. I must have spent a good half an hour or more just trying to figure out what I wanted to make. Everything looked soooo good I really had a hard time deciding. I finally settled on Dena's recipe for Pretzel Frankfurter Rolls that she'd slightly adapted from Comfy Cuisine.  Anyone else get the feeling that we're playing a foodie version of six degrees of separation here? LOL.

This recipe is easy to follow and the results are better than any store bought pretzel roll you can find. The crust and the insides of these pretzel rolls have a wonderful bite to them that are soft and tender and yet chewy and dense in texture. Not at all heavy, just enough that you know you're sinking your teeth into something more substantial than a boring old hot dog bun. You know...something really special!

I stayed fairly true to Dena's version but did adapt it slightly by adding a topping of poppy seeds, sesame seeds and dehydrated onion, making my version of an "everything" pretzel and I used half and half in place of the soy milk that Dena had used.

Now, feast your eyes on these beauties. If you're mouth isn't watering after seeing these your eyes must be closed!

I know I'm a little early here, but these buns would make a wonderful compliment for your bratwurst during any and all Oktoberfest celebrations....Just sayin' :) Cheers to that!!!

Oktoberfest Painted Ceramic Tile

Yield: 10 buns          Prep time: 1 hour 50 minutes (includes rise time)      Bake time: 20 minutes

1/2 cup plus 3 tablespoons warm water (110-115 degrees)
1 tablespoon brown sugar
1 tablespoon honey
2 1/4 teaspoons active dry yeast (1 package)
2 tablespoons half and half
3 tablespoons extra virgin olive oil (plus additional for oiling the bowl)
1 teaspoon salt
3 - 3 1/2 cups flour (more or less depending on the humidity in your particular area)
2 quarts water
3 tablespoons baking soda
1 egg yolk mixed with 1 tablespoon water
poppy seeds (optional)
sesame seeds (optional)
dehydrated minced onion (optional)

-In a small bowl, dissolve the yeast the 1/2 cup warm water, brown sugar and honey.
-Allow the mixture to sit for approximately 5-7 minutes until it gets nice and foamy.
-To the foamy yeast mixture add the half and half, olive oil and salt.
-In the bowl of a stand mixer and using the dough hook (or a large bowl and using a wooden spoon), add the yeast mixture and stir in 2 cups of the flour until incorporated.
-Once the flour is fully incorporated, add the additional 1 to 1 1/2 cups flour until the dough is no longer sticky and is smooth and elastic. *Note - This will take some time and, if mixing by hand, muscle on your part.
-Once the dough no longer sticks to the sides of the bowl and is smooth and elastic, remove it from the bowl and roll it into a ball.
-Coat the inside of a bowl with olive oil (I used olive oil spray) and place the dough ball in the bowl.
-Add an additional light coating of oil to the top of the dough and cover the bowl with plastic wrap.
-Place the bowl in a warm place (I use my oven that has been preheated on the lowest temperature for 2 minutes) and allow the dough to rise until doubled, about 1 hour.
-Once the dough has risen, punch the dough down to deflate.
-Roll the dough into a long and even log and divide the dough into 10 equal pieces.
-Roll each piece of dough into separate log shapes, approximately 5 inches long and 1 to 1 1/2 inches wide.
*Note - Don't stress if they're not exactly perfect in size or shape. This dough is very elastic and will not take very kindly to being stretched or handled too much.
-Place the formed pretzel buns on a parchment lined baking sheet.
-Place the baking sheet in a warm place and allow them to rise for an additional 30 minutes.
-Meanwhile, in a large pot bring the 2 quarts of water to a boil and add the baking soda.
-Once the pretzel buns have risen for a second time, using a large slotted spoon, place each bun in the boiling baking soda water for approximately 15 seconds and turn them over for an additional 15 seconds.
-Using a slotted spoon, remove the bun from the boiling water a place it on a parchment lined baking sheet.
-Repeat with the remaining buns.
-Preheat oven to 400 degrees.
-Brush the tops of each boiled bun with some of the egg yolk and water mixture and sprinkle each bun with the poppy seeds, sesame seeds and dehydrated onion, if desired.
-Bake the pretzel buns in the preheated oven for approximately 20 minutes or until they're a deep brown in color.
-Allow the buns to cool and then slice them and add your favorite grilled sausage, lunch meat or hot dog.
-Enjoy and repeat another day soon... You know you want to :)
*See below for some step-by-step photos of this recipe in the making*

My how you've grown!

Take that!!! WHAM! BAM!

Slice open with a serrated knife and you're ready to fill. ~ Mmmm, Mmmmmm, Gooood!

                     Thanks for visiting my Kudos Kitchen ~ Where food and art collide on a regular basis :)

Until we eat again,


    An InLinkz Link-up

Labels: , , , , , , , ,