I have fond memories of drifting lazily through the Napa Farmer’s Market years ago. I remember purchasing the most delectable table grapes, plums, peaches, and tomatoes that were offered. I also would never ever leave the market without a delicious cup of french press coffee, a cookie, and some pretzel buns(if they were available). I remembered the pretzel buns were expensive, but in my opinion, were totally worth it. I did not cook back then. Everything I ate was made by magicians, called cooks or chefs. Then I married a “magician,” and years later started learning the tricks.
This is week 12 of Reddit 52 Weeks of Cooking. The theme this week is street food. In honor of the scrumptious pretzel buns I used to get at the farmer’s market in Napa CA, I decided to cook some bacon, and egg sliders on pretzel buns.
I posted about soft pretzels eons ago, but this is the first time I ever made pretzel buns. I altered the original recipe a bit.
The x looks really pretty, and helps to let out the steam at the same time.
Enjoy these pretzel buns in the place of sandwich bread, for an extra treat. Try them with peanut butter and jam, turkey and cheese, roast beef, roasted vegetables, pickled or fermented vegetables, and of course bacon and egg sliders.
|Bacon and Egg Sliders on Pretzel Buns
Recipe type: Dinner, lunch, snack
- 1 1/3 cups and 2 Tbsp warm water
- 1 Tbsp active dry yeast
- 1/3 cup brown sugar
- 4 cups unbleached all purpose flour
- 1/2 cup baking soda(for boiling water)
- coarse sea, or kosher salt for sprinkling on buns
- Pour water into large stand mixer bowl
- Sprinkle yeast over warm water, and stir
- Stir in brown sugar
- Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a non sticky ball(you can make this without a stand mixer, using your muscles instead)
- Dump dough out onto a floured work surface
- Knead the dough to make it a smooth non sticky ball(a few minutes)
- Cut dough ball in half
- Keep halving dough pieces until you get about 20 dough pieces
- Shape dough pieces into balls
- Use enough flour on your work surface so the dough does not stick to it
- Cover dough balls with dry towel
- Let dough sit for 50-60 minutes on your work surface
- Preheat oven to 475 degrees F.
- Line 2 sheet with parchment paper or a Silpat
- Sprinkle cornmeal over parchment paper
- Bring 2 quarts of water, and baking soda to boil in a large saucepan
- Drop 4 dough balls at a time into the boiling water for 30 seconds
- Fish them out and place them on the prepared sheet pan
- While the puffed up dough balls are still wet, cut an x in the with a sharp serrated knife and sprinkle them with coarse sea salt, or kosher salt
- Repeat with the rest of the dough balls
- Bake for sheet tray for 8-10 minutes, or until golden brown
- Wait a few minutes to take buns off the sheet tray
- If you sprinkled enough cornmeal on parchment the buns should come off with ease