You see, pretzels have that chewy, slightly briny exterior for a reason. They take a swim before they bake.
And, that extra step makes all the difference and yes, it’s well worth it to make your own. Pretzel buns are expensive, and It’s just plain fun to save money. That was my logic when the hubby raised an eyebrow as I heated up the big stockpot.
Then, when they came out of the oven… he swiped one to eat (which annoyed me because I wanted to save the best looking ones for a photo shoot and when I asked him if he got an ugly one to eat he said they all looked the same which made me realize he clearly needs a training in food styling.)
Anyway, he ate one and had that “wow-this-is-really-good” reaction that all home cooks strive for. SCORE! 🙂 Total. keeper. recipe. Insert happy mama dance.
So… speaking of family: here we are creeping upon summer, flip flops and beach days are calling me like church bells on Sundays. I cannot wait to embrace summer’s freedom. I’m blessed to be in a realm of existence where summers matter (ie; I’m off during summer) But… I know not all of you have that.
I know that summer is dreaded for many; it’s expensive with camps, or it’s expensive with worry , it’s stressful-and; as parents, you cannot wait for school to be in session again. But: it’s still summer.
Try to remember back to your own summer days: free from the desk, and uncomfortable chair, bagged lunches and cafeteria food, schoolwork, mean kids and test anxiety. Having to wear uniforms and shoes that are too tight because your mom doesn’t want to buy anymore school shoes before next fall, and don’t even get me started on worn out school clothing. I think by the end of the school year I had a years’ worth of stains on everything, and none of my socks matched. Ever.
Ahhhh. I am so glad I’m not a kid anymore. Sometimes.
Being a kid is way overrated. Sure, you don’t have typical adult worries; bills, money, health, work just to name a few. But with a lot of the adult problems, adults have somewhat control over. Have a budget, live a healthy lifestyle, do your best at work….
But, when you’re a kid? You’re stuck. Totally stuck in the grasps of childhood. Stuck with whatever mom made you for lunch. Stuck with the tight shoes, stuck with meatloaf Mondays. And stuck sitting side by side with the third grade bully, because you have the same last name. Stuck with assigned everything. Let’s face it: childhood isn’t all that great. We just think it was because we didn’t have the worries we do as adults.
However, kids still have worries…. just because they don’t seem as important as your worries , it doesn’t negate them.
They are real.
So: embrace summer. Understand childhood. Being a kid doesn’t mean life is perfect.
When you pay attention to the “little” problems today, they will come to you with the big problems later. Because the last thing you want -is them to seek advice for that big problem from the wrong person….Okay. Rant over. You’re here for pretzel buns anyway.
I have a bread machine that features a dough cycle (most do) so I just let my trusty device do most of the work. I got to do the fun part. Playing with the dough.
This recipe came from Publix family style magazine- it’s basically a free magazine from my grocery store, with drool worthy photos. I’m a sucker for good food pics. Who isn’t? 😉
PS- For the record, this is NOT a sponsored post, Publix has no clue who I am, and I am not getting perks in any way for this post. I simply wanted to share the recipe with proper credit.
- ¾ cup whole milk
- ⅓ cup water
- 2 TBS butter
- 1½ TBS sugar
- 1½ TBS active dry yeast
- 1½ cups bread flour, divided
- ¾ cup whole wheat flour
- 2 TBS malted milk powder
- 1¼ teaspoons salt
- For the brine:
- 6 cups water
- ½ cup baking soda
- 1 egg yolk
- 1 TBS water
- coarse salt
- In a small saucepan, heat and stir milk, water, butter and sugar until just warm, and butter melts
- Transfer to a large bowl and sprinkle yeast on top
- allow to sit about 5 minutes until foamy
- Add ¾ cup of the bread flour, whole wheat flour, malted milk powder, and salt
- Beat with an electric mixer on medium speed for 30 seconds, scraping sides of bowl often
- Beat on high speed three minutes
- Using a spoon stir in as much of the remaining bread flour as possible
- Turn dough onto lightly floured surface and knead 8-10 minutes
- Transfer to a lightly greased bowl, cover and place in a warm place until nearly doubled in size (about 1 hour)
- Line a large baking sheet with foil
- Spray with cooking spray
- Punch down dough and separate into 8 equal pieces
- Shape each section into a ball and place on the baking sheet.
- Cover and let rise 30 minutes
- Preheat oven to 450
- In a large stockpot bring the water and baking soda to a boil
- Using a slotted spoon, Gently place dough ball into the boiling brine and boil 2 minutes, turning once
- Place on baking sheet, and score with a sharp blade or knife
- Brush with beaten egg yolk, and sprinkle with salt or sesame seeds
- Bake 12-15 minutes