I love big buns and I cannot lie
You other bakers can’t deny
When a girl walks in with an itty bitty tray and round buns in your face
You get sprung!
Thanks ladies and gents. I’ll be here all night.
Anyway, on to my day job, which I should definitely stick with…
Pretzel Slider Buns
Yield: 12-2.5 oz slider buns
1 1/2 cups Water, warm
3/4 Tablespoon Dry Yeast
2 teaspoons Kosher Salt
1 Tablespoon Sugar or Natural Sugar
1/4 cup Butter, soft or Oil
1# 6 oz All Purpose Flour (about 4 1/2 cups)
5 cups water
1/3 cup baking soda
Preheat oven to 450F. Line two baking sheets with parchment paper and spray with cooking spray. In the bowl of a stand mixer, combine the water and yeast. Bloom yeast for a few minutes, then add the remaining dough ingredients. Mix on low speed with a dough hook until combined. Increase speed to medium and mix until the dough is smooth and tight, about 5 minutes. Remove the dough from the bowl, add a little vegetable oil to the bowl, return the dough to the bowl, and turn the dough to coat it in oil. Place a clean towel or plastic wrap loosely over the top and set in a warm place until doubled, about 20-45 minutes. After the dough has risen, divide it into 12 pieces, about 2.5 oz each. While dividing the dough, bring the water to a boil. Turn off the heat, then add the baking soda slowly. Turn the heat back on to low. Roll the dough into balls, then blanche 1 or 2 pieces at a time for 10-15 seconds each. Using a slotted spoon, place the dough balls onto the trays, 6 each (3 long by 2 wide). Don’t throw the water bath out just yet, but you’ll want to turn the stove off. After blanching all of the dough, wet your hands with some of the warm water bath and press the dough balls into 3″ rounds. Place plastic wrap loosely over the top of each tray and allow to double in size again, about 20 minutes. After it’s proofed, use a bread lame (buy one here) to score the tops of the dough, then brush with some of the water bath onto the buns. Sprinkle with kosher or pretzel salt, then bake for about 12 minutes, or until buns are deep golden brown and hollow sounding when you tap them. Slide buns onto cooling racks with parchment paper attached until cool. Store in airtight containers for up to 3 days, or in the freezer for up to one month.