These pretzel buns are incredibly soft and pillowy, with that perfect deeply-flavored crust and made special with incredible salt.
Allow to bake for 7-9 minutes, or until browned, turning as needed. Immediately bake on the wood-fired oven, with the deck's temperature reading 450-500☏. Sprinkle the amount of salt preferred over the tops of the dipped buns.Ĭreate the scores on the tops of the bun by cutting an X-shape (about 3/4-inch deep) using a pair of scissors. Using a nitrile-gloved hand, dip each bun into the lye solution, then transfer to a non-reactive surface (reference video). In the video, Chef Britt uses a FrogMat over a plastic-lined sheet pan to transfer her lye-dipped pretzels to the Clementi wood-fired oven.Ĭreate your lye solution by dissolving your sodium hydroxide (food-grade lye) into water that is placed in a glass bowl or other non-reactive container. Lye is highly caustic, and necessary precautions must be taken to prevent the material to eat through metal and porous surfaces. Use this time to prepare your prep area for the lye bath. Place the dough into the fridge to set up for at least 30 minutes before handling further. Place the dough balls evenly onto a lined 18" x 13" sheet pan. Using a scale, weigh out the dough into 100-gram portions. Return it to the bowl, cover, and let it rise one more hour. Remove it from the bowl and fold it to degas. During this time, begin to build your fire in your wood-fired oven. Mix on low speed for another 5 minutes.Īllow the dough rise for 1 hour, covered. In this order: place water, flour, sugar, salt, yeast, and butter into the mixer and allow to mix on low speed for 3 minutes, until the ingredients have incorporated.įollow with the biga preferment, breaking it up into smaller chunks before adding it to the mixture. Set up your electric stand mixer for bread mixing: dough hook for a Kitchenaid and dough roller & scraper attachments for an Ankarsrum. In this case, a quart-sized container works very well.Ĭombine flour, salt, yeast, and water the flour is fully hydrated (no dry patches).Īllow the biga preferment to sit, covered, for 12-16 hours before mixing the final pretzel dough. Mix your biga preferment directly in the container you wish to allow it to rise in overnight. Step 1, In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Jacobsen Pure Kosher Sea Salt or Noble Saltworks Hickory Smoked Salt, as needed.Yield: one dozen pretzel buns Ingredients For the preferment (biga):
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