Making bread is one of the first things I ever learned to make when I was first starting out on this food journey. I can remember being 13 and making my first loaf of bread, and pretzel buns are one of my favorite things to make these days. My son really loves this bread and he knows its going to be a good dinner or snack when he sees me getting the ingredients for this out of the cupboard.
Ingredients & Instructions
- 3 ½ cup AP flour
- 2 packets of instant yeast
- ¼ teaspoon salt
- ¾ cup milk (room temp)
- ½ cup of water (room temp)
- 3 Tablespoons bacon fat
- 4 tablespoons baking soda (this is for the water)
Start out by adding the flour and salt into your stand up mixer with your bread hook attachment. Add both milk and water together, and whisk in the yeast until incorporated, let bloom (by adding the yeast to room temperature liquids it allows the yeast to bloom, and start the rising process). Give the yeast about 5 mins before you add the liquid to your mixer.
Next add the liquid, slowly, while you have the standup mixer at low speed. Once all of the liquid is added to the mixer add your Bacon Fat. Next allow the bread dough to form and knead in the bowl for 4 ½ minutes. Dough should not be tacky. If it is, add a tablespoon of flour until dough does not stick.
Take out of mixer, and transfer to a bowl that has been wiped down with some non-stick spray. Cover bowl with towel so dough doesn’t dry out. Let proof in bowl for one hour, or until the dough has doubled in size. Portion out to the size is needed. If you’re doing burger buns a 5 oz. portion is what you’re looking for. Roll into balls and place on a sheet tray for another hour. (double in size again).
Preheat and oven to 425 degrees.
Preheat a pot of water (roughly 4 cups) to a simmer. Add and whisk 4 tablespoons of baking soda. Once the pot of water is at a simmer, add the dough and let sit in the water for 30 seconds each side. Remove and add to a sheet tray that has been sprayed with non-stick spray. Score an X on the top of each bun and sprinkle with coarse salt. Maldon salt is what I use, it’s a large flake finishing salt and works fantastic. Place in a preheated oven, and cook until GBD, roughly 15-18 minutes.
Enjoy with butter, or use as a burger bun!