Manini shared her recipe of Pretzel Buns with us. Boiling the dough in a baking soda water bath prior to baking gives these a perfect chewy texture and helps crisp up the outside while baking. She loves them served with soft cheese…
1 packet active dry bread yeast (approx 15 gms)
1 cup warm water
2 tbsp soft butter
2 3/4 cups flour (50% atta + 50% maida)
1/2 tsp salt
1 tbsp brown sugar
5 tbsp baking soda
Coarse sea salt
In large bowl, combine 1 cup warm water and packet of yeast, sprinkling yeast on top of water. Let sit for about 3 mins till yeast foams up.
With fork or mixer, mix in 1 ½ cups flour, 2 tbsp butter, ½ tsp salt and 1 tbsp sugar for 3 mins until incorporated.
Slowly mix in remaining 1 ¼ cups flour and knead dough with hands until flour is mixed and dough loses stickiness.
Put the dough in a clean bowl, cover with plastic wrap, keep the bowl in a warm place to rise for 1 hour or until doubled.
Preheat oven to 450F degrees.
Divide the dough in equal sized balls and place them onto a greased parchment on baking sheet. Cover the buns with damp tea towel. Allow to rise for 20 minutes until roughly doubled.
Ready the boiling solution of 4 cups water and 5 tbsps baking soda in a shallow, wide saucepan (non-aluminum).
With a plastic spatula place each bun, one at a time, into the boiling baking soda solution for 20 seconds. Remove to baking sheet.
Brush the tops of the buns with mixture of 1 tbsp water and 1 beaten egg yolk. Score top/Cut a cross in the top and sprinkle with coarse salt.
Bake for about approx 7-10 mins or until they turn a mahogany brown color.
Remove from pan and place on a cooling rack.
– Courtesy Manini Lalbhai Badlani