Best 4 Pretzel Buns Recipes

PRETZEL BUNS

Steps:

• Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
• Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

ROOT BEER SLOPPY JOES ON PRETZEL BUNS

Steps:

• For the pretzel buns: Preheat the oven to 400 degrees F.
• Form the dough into 4 buns. Make the desired slits on top of the buns and set aside.
• In a large pot, combine the baking soda and 4 quarts water. Bring to a boil and then add the buns; cook for 3 minutes. Remove the buns and set on a rack to dry. Brush with the egg whites and sprinkle with pretzel salt.
• Place the buns on a buttered baking sheet and bake for 12 minutes. Adjust the oven to 350 degrees F and continue baking until the buns are browned, another 15 minutes. Remove from the oven and let cool.
• For the sloppy joes: In a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Add the onions, peppers and garlic, and cook until slightly softened, 5 minutes. Scrape into a bowl and set aside.
• Place the same skillet over high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 6 minutes. Drain off the fat from the pan and add the chili powder, dry mustard and cayenne to the meat. Add the tomato paste, stirring to coat. Cook undisturbed for about 4 minutes to allow the tomato paste to caramelize.
• Add the onion mixture back to pan and then stir in the Worcestershire, maple syrup, red wine vinegar and root beer. Reduce heat to low and simmer until the liquid has reduced and the sauce thickened, 20 minutes. Serve hot on toasted pretzel buns. (Makes enough for 9 sandwiches.)

REUBEN EGGS BENEDICT ON PRETZEL BUNS

Steps:

• 1. Preheat oven to 350*; heat skillet to medium spray with cooking spray
• 2. Crack one egg into the pan, sprinkle with cracked pepper. after about 2-3 minutes, flip and repeat. Do one egg at a time, until all 4 are over easy-medium (depending on your preference) sprinkle with salt; set aside.
• 3. While eggs are cooking, put split pretzel buns/rolls on baking sheet (I hollow them out to allow for filling, but that is another preference thing not a necessary) Toast about 5-6 minutes.
• 4. ASSEMBLE!! Pretzel half, add 1/4 of sauerkraut to each half, then 1/4 of corned beef to half.
• 5. Top each with a slice of swiss cheese, then add the egg, and drizzle with preferred amount of thousand island.
• 6. ENJOY!!! These are SO easy but SUCH delicious twist on two different classics. Eggs benedict, and the reuben!

PRETZEL BUNS

Steps:

• Preheat the oven to 400 degrees, with the rack in the middle. In the bowl of a stand mixer, combine 1/3c water, yeast and honey and mix well. Let stand for 10 mins until foamy. In a seperate bowl, combine the flour and the salt. After 10 mins, add the melted butter and the rest of the water to the yeast mix. Add the flour mix and with a dough hook, set the mixer on med. low. Mix until dough is no longer shaggy but smooth, approx. 10 mins. Transfer dough to a bowl sprayed with cooking spray and cover with sprayed plastic wrap. Let rise for 35 mins. Empty bowl of dough onto a floured mat or counter top and using a pizza cutter, cut it into 8 equal pieces. A food scale can help ensure that each ball is the same size for uniform cooking. Shape each piece into a ball by pulling down on the sides and pushing up into the center, then pinch closed. Place the balls on a tray sprayed with cooking spray, covered with sprayed plastic wrap. Let rise another 30 mins. Meanwhile, combine 12 c water with the baking soda and bring to a boil. Boil 4 rolls at a time for 30 seconds, turning over and boiling them on the other side for another 30 seconds. Place them on a baking sheet lined with parchment paper. Brush them evenly with the egg white mixture and sprinkle with kosher salt. Using a serrated knife, cut two parallel gashes in the roll's top, about 1/4" deep. Bake in the oven for 15 minutes or until deep golden brown and about 180 degrees, using a meat thermometer. Turn the tray halfway through to ensure even browning.