The Pretzel Burger Bun Recipe
Daily Value: 18%
Sugar-Conscious, Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||228µg||57%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Wendy’s unveiled its Pretzel Bacon Cheeseburger this summer in the hopes of creating a frenzy — and they succeeded. Their new burger is a reincarnation of their "Hot ‘N Juicy" cheeseburger with a honey mustard sauce, Cheddar cheese, and applewood-smoked bacon, nestled in the middle of a warm artisanal pretzel bun.
Other fast-food restaurants have launched pretzel bun sandwiches of their own, including Dunkin’ Donuts’ Pretzel Roll Roast Beef Sandwich, Sonic’s Pretzel Dogs, and Ruby Tuesday’s full menu of Pretzel Burgers. The variations are endless, so we've given you a start with a pretzel bun recipe.
- 1 tablespoon active dry yeast
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil, for greasing
- Cooking spray, for greasing
- 1/3 cup baking soda
- 1 egg white, lightly beaten and mixed with 1 teaspoon of water
- Coarse salt, to taste
Preheat the oven to 425 degrees, with the rack placed in the middle.
In the bowl of a stand mixer with a dough hook attachment, add 1 cup 110 degree water, yeast, and sugar. Stir, and let rest 5-10 minutes until foamy.
Meanwhile, combine the flour, sugar, and salt in a large bowl.
Add the flour mixture to the yeast mixture, and stir with the dough hook on low until the dough begins the form. Increase the speed to medium, and mix until the dough is elastic and smooth, around 8 minutes.
Form the dough into a ball, and coat with oil. Cover with a damp kitchen towel and let rest on your counter until doubled in size, 30 to 35 minutes. Line a baking sheet with foil, and grease the pan generously with butter or cooking spray.
Knead the dough, then turn out onto a floured surface. Continue to knead until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-inch rolls. Cover with a damp towel and let rise again in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile bring 8 cups water to a boil in a large saucepan over high heat.
Stir the baking soda into the boiling water. Add 2 rolls and poach 2 minutes. Using a slotted spoon, remove the rolls, drain and place on the baking sheet. Brush them evenly with the egg white mixture and sprinkle with kosher salt. Cut 4 small diagonal slashes across the top of each with a serrated knife.
Bake the rolls until golden, 12 to 15 minutes, turning the tray midway to ensure even browning.
Recipe DetailsServings: 4
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