Light and airy buns with the taste of famous pretzels with salt baked from yeast dough. After fermentation, shape from dough snail buns, let them rise and scald them in boiling water with soda and salt. This will give the buns the taste and aroma of pretzels, and with baking they are covered with a characteristic brown crust. Before, how to put buns in the oven, grease them with an egg and sprinkle grains of sea salt. Pretzel rolls are delicious and perfect for making sandwiches and бургеров. 
Time: 4 час.45 minutes Difficulty: medium Quantity: 8 rolls In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. milk
- 1 sachet 7 gr. active dry yeast (2 and 1/4 tsp)
- 1 tbsp. l brown sugar
- 2.5 tbsp. flour + additionally for work
- 1 tsp fine salt
- 2 tbsp. l (30 gr.) Butter, room temperature
- 0.5 tbsp. soda
- 1/4 Art. coarse sea salt + extra to sprinkle buns
- 1 large egg, slightly beaten
Recipes with similar ingredients: milk, yeast, brown sugar, premium flour, butter, sea salt flakes, eggs
Recipe preparation:
- In a small saucepan, heat the milk to a temperature of 40 ° C and pour into a medium-sized bowl. Pour yeast on top and leave for about 2 minutes. Sprinkle with sugar and set aside the appearance of foam, for about 5 minutes.
- Mix flour and fine salt in a bowl of a stationary mixer with dough hook. Mixing at low speed, add yeast mixture and butter and knead smooth and soft but slightly sticky dough, about 2 minutes. Sprinkle a large bowl culinary spray; put dough in it, cover with polyethylene film and let rise at room temperature until the dough will not double in volume, for about 1 hour.
- Spray a baking sheet with a culinary spray. Lay out the dough onto a lightly floured surface. Stretch it in a log 40 cm long, about 5 cm wide. Cut into 8 equal parts. Stretch each piece into a 15 cm long rope, then wind up snail, tucking the end inward. Lay the buns on a baking sheet and cover with plastic wrap. Let rest at room 15 minutes, then refrigerate for about 2 hours for the dough to rise slightly.
- Preheat the oven to 200 ° C. Pour into a large pot or deep pan 8 cm of water. Add soda and 1/4 tbsp. coarse salt and bring to a boil. Add half the whole buns to the water and cook until they are slightly swollen, about 1 minute, turning them over using a slotted spoon. Sprinkle the pan again with the cooking spray and put the buns on it. Repeat the same with the remaining buns. Lightly grease buns with beaten egg and sprinkle with large with salt.
- Put in the oven and bake until the buns are covered golden brown crust, 18-20 minutes, turning the pan the other side in the middle of baking. Put the finished buns on wire rack and cool for 10 minutes on a baking sheet, then shift on the wire rack to cool completely.
