Recipe: Rosemary and Garlic Pretzel Buns

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Don’t be intimidated by the feared upon homemade pretzel. Pretzel making is ridiculously easy and I can almost guarantee that you will never buy a store bought soft pretzel again when you try these. They are so soft and the smell will take over the house and make you count down the minutes until you can pull them out of the oven. 

As if a homemade soft pretzel wasn’t enough, I turned this dough into smalls puns, painted with melted butter, minced garlic and fresh rosemary. Perfect for filling with pulled pork, tuna salad or eating all by itself! 

 

Rosemary and Garlic Pretzel Buns
Serves 8
Soft and delicious homemade pretzels that are easy to make!
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Prep Time
2 hr 26 min
Cook Time
15 min
Prep Time
2 hr 26 min
Cook Time
15 min
For the dough
  1. 1 1/2 cup of warm water
  2. 1 tablespoon of sugar
  3. 2 teaspoons of salt
  4. 1 packet of active dry yeast
  5. 5 cups of bread flour
  6. 2 tablespoons of melted butter
  7. 10 cups of water for acid dip
  8. 2/3 cup of baking soda
  9. 1 egg
  10. 1 tablespoon of water (for the egg wash)
  11. Course salt (pretzel or sea salt)
  12. Vegetable oil for coating the bowl
For the butter glaze
  1. 2 tablespoons of butter, melted
  2. 1/2 teaspoon of minced garlic
  3. 1 teaspoon of fresh rosemary
Instructions
  1. Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees F. Line a large cookie sheet with parchment paper and brush it with vegetable oil and set aside.
  3. On a lightly floured surfaced, plop the dough down and divide it into 8 even pieces. Take each piece of dough and roll it with your hands until it's just long enough to tie into a basic knot and line them on the cookie sheet.
  4. Placed the cookie sheet in the refrigerator for 10 minutes so that they get a slight skin that will hold up to the acid dip. While you're waiting for the dough to skin, bring the water and baking soda to a rolling boil in a medium sauce pan, making sure to stir in all of the baking soda. When boiling, take the dough from the fridge and place the buns in the water for 30 seconds, doing one at a time. Remove them with a slotted spoon and place them back on the baking sheet.
  5. Brush them with a mixture of the egg and 1 tablespoon of water that has been beaten and sprinkle them with course salt. Bake for 12-15 minutes or until a dark golden brown color.
  6. Add the melting butter, garlic and rosemary together and brush the mixture on on the buns while they are still warm. Place buns on a cooling rack and let them cool until they are cool enough to touch. Enjoy!
Adapted from Alton Browns Soft Pretzel Recipe
WhimsicalJoy http://whimsicaljoy.com/

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