You don’t have to run to the store and buy special pretzel salt (But if you want to? Go for it!), I like coarse sea salt but you can use Maldon flakes or kosher salt, too. A pretzel without it just doesn’t seem like a pretzel to me. The official answer to that question is “disappointing”- pretzels require salt. Repeat with remaining buns What’s a pretzel without a salty crunch? Move buns back to your lined baking sheet. Remove them from the water and blot bottoms dry on a clean towel or set on a wire rack to drain the water. Count to 30, carefully flip and count to 30 again. Now, using a slotted spoon or a skimmer (my preference) slide 2-3 buns into the simmering water. Be prepared for the water to bubble up vigorously! If it looks like it might bubble over, turn the heat down (or off) for a few seconds and it will go back down. When you’re buns are ready, stir 1/4 cup of baking soda into the water. While the buns are finishing their final rise, you’ll bring a pot of water to a simmer. So, what’s the secret to achieving the gorgeous dark brown, glossy exterior and chewy interior pretzel buns are known for? Similar to the way bagels are prepared, it’s a quick poaching in water and baking soda before slipping into the oven. Let them rise another 30 minutes and they’re ready for the next step… What Makes A Pretzel Bun “Pretzel-y”? Once you’ve mixed your dough you’ll let it rise until doubled, punch it down and shape it into buns. You’ll also want a large slotted spoon or a skimmer for the poaching part. So, mixer? By hand? A combination of both? It’s up to you! Personally, I love the way dough feels under my hands so I usually start in the mixer and finish with a few minutes of baking-therapy countertop-kneading. Since it isn’t a sticky dough, it’s the perfect first-time-kneading-by-hand recipe if you normally use a mixer and want to give it a shot. The dough can be completely prepared in a stand mixer with a dough hook or you can mix it by hand.
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