{"id":21920,"date":"2021-07-04T17:34:39","date_gmt":"2021-07-05T00:34:39","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=21920"},"modified":"2021-07-04T17:37:58","modified_gmt":"2021-07-05T00:37:58","slug":"pretzel-bun","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pretzel-bun\/","title":{"rendered":"Pretzel Bun"},"content":{"rendered":"<header class=\"o-Ingredients__m-Header\">\n<div class=\"o-Ingredients__m-TextWrap\">\n<p class=\"o-Ingredients__a-Headline\"><strong><span class=\"o-Ingredients__a-HeadlineText\" style=\"font-size: 18pt;\">Ingredients<\/span><\/strong><\/p>\n<p>Start with this recipe for Challah Buns.&nbsp; It is the last few steps that make this a Pretzel Bun<\/p>\n<ul>\n<li>3 1\/2 cups (448 grams) all-purpose flour, plus more for dusting<\/li>\n<li>1\/4 cup (50 grams) sugar&nbsp;<\/li>\n<li>2 1\/4 teaspoons (1 envelope) instant yeast&nbsp;<\/li>\n<li>1 teaspoon kosher salt&nbsp;<\/li>\n<li>3\/4 cup (178 grams) warm water, 105 to 110 degrees F<\/li>\n<li>1\/3 cup (66 grams) flavorless oil, plus more for the bowl<\/li>\n<li>2 large eggs&nbsp;\n<ul>\n<li>Baking Soda Bath &#8211; Needed to make this a Pretzel<\/li>\n<\/ul>\n<\/li>\n<li>1 cup (230 grams) baking soda\n<ul>\n<li>Topping<\/li>\n<\/ul>\n<\/li>\n<li>1 large egg beaten with a splash of water, for the egg wash<\/li>\n<li>Coarse pretzel salt, for sprinkling&nbsp;<\/li>\n<\/ul>\n<header class=\"o-Method__m-Header\">\n<div class=\"o-Method__m-TextWrap\">\n<p class=\"o-Method__a-Headline\"><strong><span class=\"o-Method__a-HeadlineText\" style=\"font-size: 18pt;\">Directions<\/span><\/strong><\/p>\n<\/div>\n<\/header>\n<section id=\"mod-recipe-method-1\" class=\"o-Method\" data-module=\"recipe-method\" data-read-more-target=\"\">\n<div class=\"o-Method__m-Body\">\n<ol>\n<li class=\"o-Method__m-Step\">Challah Buns\n<ul>\n<li class=\"o-Method__m-Step\">For the challah buns:<\/li>\n<\/ul>\n<\/li>\n<li class=\"o-Method__m-Step\">In a medium bowl, combine the flour, sugar, yeast and salt.<\/li>\n<li class=\"o-Method__m-Step\">Whisk to combine.<\/li>\n<li class=\"o-Method__m-Step\">In a liquid measuring cup, combine the warm water, oil and eggs.<\/li>\n<li class=\"o-Method__m-Step\">Beat to mix and pour into the dry ingredients.<\/li>\n<li class=\"o-Method__m-Step\">Stir to form a dough.<\/li>\n<li class=\"o-Method__m-Step\">Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes.<\/li>\n<li class=\"o-Method__m-Step\">Grease the inside of a large clean bowl and transfer the dough to the bowl.<\/li>\n<li class=\"o-Method__m-Step\">Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.\n<ul>\n<li>SPECIAL STEP<\/li>\n<\/ul>\n<\/li>\n<li class=\"o-Method__m-Step\">For the baking soda bath: While the dough is rising, bake the baking soda.<\/li>\n<li class=\"o-Method__m-Step\">Preheat the oven to 250 degrees F.<\/li>\n<li class=\"o-Method__m-Step\">Spread the baking soda out on a rimmed baking sheet and bake for 1 hour.<\/li>\n<li class=\"o-Method__m-Step\">Let it cool and set it aside (even though the baked baking soda isn&#8217;t as strong as lye, it could potentially irritate your skin, so avoid touching it once it&#8217;s out of the oven).\n<ul>\n<li>CREATING THE BUNS<\/li>\n<\/ul>\n<\/li>\n<li class=\"o-Method__m-Step\">Line a baking sheet with parchment paper.<\/li>\n<li class=\"o-Method__m-Step\">Split the dough into 8 equal portions and keep it covered when you&#8217;re not working with it.<\/li>\n<li class=\"o-Method__m-Step\">Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet.<\/li>\n<li class=\"o-Method__m-Step\">Continue with the remaining dough pieces, placing them 1 1\/2 inches apart on the baking sheet.<\/li>\n<li class=\"o-Method__m-Step\">Cover and let rise for 30 more minutes.<\/li>\n<li class=\"o-Method__m-Step\">Increase the oven temperature to 375 degrees F.\n<ul>\n<li>MAKING THE DOUGH INTO PRETZEL DOUGH<\/li>\n<\/ul>\n<\/li>\n<li class=\"o-Method__m-Step\">Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water.<\/li>\n<li class=\"o-Method__m-Step\">Stir it to dissolve the baking soda. (I&#8217;ve never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don&#8217;t stick to the dough.)<\/li>\n<li class=\"o-Method__m-Step\">Using hands with gloves, and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides.<\/li>\n<li class=\"o-Method__m-Step\">Pat them dry with a paper towel and place them back on the baking sheet.<\/li>\n<li class=\"o-Method__m-Step\">Brush with the egg wash and sprinkle with coarse pretzel salt.<\/li>\n<li class=\"o-Method__m-Step\">Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/section>\n<\/div>\n<\/header>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Start with this recipe for Challah Buns.&nbsp; It is the last few steps that make this a Pretzel Bun 3 1\/2 cups (448 grams) all-purpose flour, plus more for dusting 1\/4 cup (50 grams) sugar&nbsp; 2 1\/4 teaspoons (1 envelope) instant yeast&nbsp; 1 teaspoon kosher salt&nbsp; 3\/4 cup (178 grams) warm water, 105 to &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pretzel-bun\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pretzel Bun&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21920","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=21920"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21920\/revisions"}],"predecessor-version":[{"id":21924,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21920\/revisions\/21924"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=21920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=21920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=21920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}