Pretzel Bun

Place baking sheet on cooling rack and let pretzel rolls cool completely about 1 hour before serving. Instructions mix and knead the dough ingredients by hand mixer or bread machine to make a smooth slightly sticky dough. Ingredients 4 teaspoons active dry yeast 1 teaspoon white sugar cup warm water 2 cups warm milk 6 tablespoons vegetable shortening 2 large eggs eggs 6 cups all purpose flour divided 1 tablespoon vegetable oil cup white sugar 1 teaspoons salt cup baking soda 4 cups water cup melted.
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Ingredients 3 34 cups plus 1 tablespoon flour preferably white spelt or unbleached wheat 1 14 ounce envelope fact acting yeast 2 teaspoons fine sea salt 1 14 cups water lukewarm 3 tablespoons unsalted butter melted and cooled 3 tablespoons baking soda for the alkaline solution coarse sea.

Pretzel bun. Allow the mixture to proof for 6 minutes. Instructions whisk together the water yeast and sugar in the bowl of a stand mixer. Gently deflate the dough and transfer it to a lightly greased work surface. Cooled rolls can be stored in zipper lock bag at room temperature for up to 2 days.

Bake until pretzel rolls are deep golden brown 16 to 20 minutes. Allow the dough to rise in a lightly greased bowl covered for about 1 hour until doubled. Use oven mitts to remove baking sheet from oven ask an adult for help. Mix on low speed until the dough comes together and.

Attach the dough hook to the stand mixer. While the yeast is proofing whisksift together the flour and sea salt.

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Pretzel Bun

Ingredients 3 34 cups plus 1 tablespoon flour preferably white spelt or unbleached wheat 1 14 ounce envelope fact acting yeast 2 teaspoons fine sea salt 1 14 cups water lukewarm 3 tablespoons unsalted butter melted and cooled 3 tablespoons baking soda for the alkaline solution coarse sea.

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