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Pretzel Buns

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Nutritional information

Calories: 382
21 %
Total Fat: 13.7g
Saturated Fat: 5g
15 %
Cholesterol: 44mg
115 %
Sodium: 2866mg
5 %
Potassium: 171mg
18 %
Total Carbohydrates: 54.7g
8 %
Dietary Fiber: 2g
19 %
Protein: 9.5g
Sugars: 7g
Vitamin A: 236IU
Vitamin C: 0mg
Calcium: 66mg
Iron: 4mg
Thiamin: 1mg
Niacin: 6mg
Vitamin B6: 0mg
Magnesium: 22mg
Folate: 156mcg

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Pretzel Buns


      "Buns that taste and look like soft pretzels! Not too difficult to make, these buns are great for sandwiches or as a side (especially with steak!). Try them with burgers topped with Swiss cheese and honey mustard!"

      • 1 h 53 m
      • Serves 12
      • Medium



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      Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.


      Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.


      Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.


      Preheat an oven to 350 degrees F (175 degrees C).


      Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.


      Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.


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