Mini Pretzel Buns
Mini Pretzel Buns! These rolls feature a shiny, chewy exterior and soft interior. Perfect for serving with an Oktoberfest themed meal!
Servings: 8 rolls
Ingredients
- 2¾ cups bread flour
- 1 package quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon celery seeds optional
- 1 cup plus approx 2 tablespoons hot water {125°F to 130°F}
- 1 cup cornmeal
- 8 cups water
- ¼ cup baking soda
- 2 tablespoons sugar
- 1 egg white beaten to blend {glaze}
- Coarse salt
Instructions
- Combine bread flour, 1 package yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor or stand mixer and blend.
- With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process or mix approximately 1 minute.
- Grease a medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
- Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces.
- Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly.
- Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
- Preheat oven to 375°F. Sprinkle a baking pan with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar {water will foam up}.
- Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
- Brush the rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes.
- Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.
Notes
Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.