Salted Rosemary Pretzel Buns
I’m really hoping that with this last round of snow Mother Nature is finally done with winter – I’m ready for cherry blossoms, green grass, and spring vegetables! We had a brief glimpse of spring over the weekend, to include the sighting of a few tulips, but now the world is again covered in a white blanket. The only positive about winter continuing is that it gives me a little more time to plot out my spring recipes, to include the conquering of a few more new-to-me vegetables. Today’s post however is not a veggie post – it’s a post about a delicious treat that is best enjoyed while walking down the city street (or at a ball stadium). Pretzels might not the THE street food that everyone thinks of, but when I saw the challenge on /52weeksofcooking my mind went to pretzels. Maybe because they are one of the few vegetarian items readily available from conventional street vendors, as I was trying to avoid caving in to the temptation of recreating something from a more modern food truck.
- 2 tsp bread machine yeast
- 2 1/2 cups all purpose flour
- 1/4 cup white sugar
- 3/4 tsp salt
- 1/2 tbsp olive oil
- 3/4 cup warm water
- 2 tbsp baking soda
- 1 cup HOT water
- 1 tbsp kosher salt
- 1 tbsp fresh rosemary
- Mix the yeast, sugar, flour, and salt in a large bowl. Form a well in the middle and set aside.
- In a small bowl mix together the olive oil and water and slowly pour in to the well. Quickly mix all the ingredients and then kneed for 5-7 minutes on a flat surface.
- Lightly oil the large bowl and place the dough in the bowl, rolling the dough around to cover in oil. Cover the bowl with plastic wrap and place in a dry/warm location for an hour, or until dough has double.
- Combine the baking soda and hot water in a shallow bowl or saute pan.
- Divide the dough in to 6 balls. Remove the balls out at time, keeping the others covered in the bowl. Roll the dough out to form a snake like shape, then twist and form a bun.
- Dunk in to the water/baking powder mix then place on a lightly greased cookie sheet and repeat for remaining dough. Top with the fresh rosemary and kosher salt.
- Place pretzels in oven and heat to 415. Bake for 10-15 minutes.
I can easily say the hardest part of this recipe was figuring out the right way to form them. Since that didn’t really work for me I decided to twist them in to a bun shape – which turned out fantastic. The quick baking soda bath gave them their distinct outer shell while the bun insured the inside was soft and moist! Now it’s back to doing an anti-snow day since rumor has it more is coming on Tuesday…