A month or so ago, my boyfriend and I met up with one of his friends from law school and went to the downtown Memphis Farmers Market. On that beautiful sunny day, we played with shelter dogs out for a visit, noshed on food truck food, and filled up a bag each of goodies, including Nutella “Pop-Tarts,” fresh baked ciabatta, and jam. One of my finds that we were quite enthusiastic about was a package of beer-and-cheddar bratwurst from West Wind Farms. While I was dreaming up tasty sides for them (cole slaw, potato salad), John was dreaming up the perfect beer to pair with them, but there was one thing we both thought up that we knew we had to have with them: pretzel buns. Our favorite restaurant in Memphis, Hog & Hominy, has a house-made cheddar beef hotdog served in a homemade pretzel bun that we absolutely adore and I wanted to recreate that taste. After a little research online, I came across a recipe from Jeff Mauro, Food Network’s “Sandwich King,” and I figured, if he’s the king of sandwiches, he oughta know how to make a damn good pretzel bun. Well, these buns weren’t just good, they were phenomenal, and even after we’d had our meal of brats and buns, we’d toast up the leftover buns and eat them as a snack. A touch of honey adds sweetness to the bread, while garlic and little butter adds a salty element, and, when prepared properly, they’ve got that perfect shellacked outside and fluffy-chewy inside.
Yields: Approx. 8 buns
Prep. time: 20-30 minutes
Inactive time: Approx. 1 hour
Cook time: 15 minutes
- 2 tbsp. honey
- 1/4 cup brown sugar
- 1/2 cup water
- 1 cup skim milk
- 1 packet active dry yeast
- 2 tbsp. unsalted butter
- 2 small cloves of garlic, minced
- 3 cups all-purpose flour, plus more for dusting
- 1 cup bread flour
- Approx. 1/2 cup baking soda
- Coarse salt for dusting pretzels
In a small pot, heat honey, brown sugar, water, and milk to 105*F to 110*F, then pour into the bowl of a stand mixer. Sprinkle packet of yeast over the liquid mixture and let sit for 10-15 minutes, until the yeast blooms.
In a separate pot, heat butter and garlic together over medium-low heat until butter is melted and garlic is fragrant.
Mix together the flours and add them to the bowl of the mixer with the yeasty mixture, then pour the butter and garlic mixture into the bowl and mix on medium speed until the mixture becomes smooth and elastic in texture and pulls away from the walls of the bowl, approx. 6-8 minutes.
Line a baking sheet with a silicone mat, like Silpat, or parchment paper (or other nonstick product). Turn the dough out onto a lightly floured surface and form into a ball. Cut into 8 equal pieces, then roll each piece into a ball and place onto the prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes (I left mine out on the counter in the kitchen).
After allowing the dough balls to rest and rise a bit, dust your work surface again and roll the 8 balls into logs about 6-7 inches long. Place back on the lined baking sheet, cover with the dish towel, and let rest in a warm spot for an additional 30 minutes.
Preheat the oven to 425*F and place one oven rack high and the other one low. Line a second backing sheet with Silpat or parchment paper. In a large pot, bring approx. 8 cups of water to a boil, then add the baking soda. In batches of one pretzel at a time, drop a dough log in the water and cook on both sides each for 30 seconds. Remove with a slotted spatula, lightly dust the outside with coarse salt, place on one of the two baking sheets, and repeat until all of the logs have been dipped and salted. Cut three shallow diagonal slits in the top of each roll. Bake for 10-13 minutes, rotating the pans between the top and bottom of the oven, until they are shiny brown and fully baked.
Brats & Slaw Serving Suggestion
Fully cooked brats can be cooked in a nonstick pan until crispy and browned on the outside and warmed through. To create the blue cheese slaw, blend a few tablespoons each of mayonnaise, sour cream, and blue cheese (or gorgonzola; use a creamier variety for easier blending) with a little salt and pepper. Toss with a prepackaged cole slaw blend (cabbage and carrots) until evenly coated. Serve the brats on pretzel buns topped with the slaw.
While this most certainly didn’t qualify for the “healthy” category we’ve been aiming for with our dinners lately, this meal was well worth it. The pretzels had that perfect chewy texture that you expect in a soft pretzel, with a little crunch from the coarse salt. The honey and garlic created a sweet-and-savory flavor that make these pretzels perfect with hotdogs, brats, or burgers (if you changed the bun shape), but would pair perfectly with a sweetened cream cheese spread or a dipping of cinnamon sugar. These pretzels are dynamite right out of the oven, but reheat quite well in a toaster oven (don’t cut them open, that way, you get a warm and crispy outside, while the inside still stays fluffy, chewy, and warm).