Bob’s Red Mill Pretzel Hamburger Buns

I'm a burger lover from way back. By far, my favorite bun is a pretzel bun but, of the few places that serve them, only a very select few make great ones. One day I decided to make my own and it's a winner!

Bob’s Red Mill Pretzel Hamburger Buns

by Willie

2 teaspoons salt

3 teaspoons yeast

3 Tablespoons light brown sugar

½ cup warm water

¼ cup melted butter

4 cups Bob’s Red Mill Organic Unbleached White Flour

2 Tablespoons Bob’s Red Mill Vital Wheat Gluten

2 cups water

3 teaspoons baking soda

2 quarts water

1 egg white

Salt or salt flakes for topping

Put salt, yeast and brown sugar in a mixing bowl. Add warm water and let sit for 5 minutes. Stir.

Add butter, flour, gluten and enough water to make a smooth dough. Knead by hand or in a stand mixer until dough forms a smooth ball.

Let dough rise for 1 hour in a covered, slightly oiled bowl in a warm place.

Punch down dough and roll out to about a ½-inch thick and cut into 3-inch circles.

Boil water and baking soda. Place 4 of the buns into the boiling water and boil for 1 minute on each side. Drain buns on a rack.

Cut 3 deep slices into the top of the buns and use the egg white for a wash. Sprinkle lightly with salt or salt flakes and bake at 350°F until pretzel brown. Let cool completely. Slice and serve with a burger.