I would like that recipe please... Pretzel hamburger buns??? Sounds wonderful.
I assume that they will accompany burgers today?
Yes,they will def be used for pit bbq'd cheese burgers! Here's a pic to start off with;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0001_zpsbd329434.jpg.html]
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After baking 12 minutes @ 425F,they came out golden brown & very springy from the boil. Nice soft chewy prezel consistency will def be had. Topped with Mediteranian sea (kosher) salt.
*Spent grain pretzel buns*
* Makes 12 pretzel rolls*
2C warm water (I now think 3C would work better)
2 packets dry yeast ( I used Red Star quick rising)
5C regular flour
1C spent grain flour (I used dried grains from my Maori IPA)-ground in Mr Coffe burr grinder on espresso setting.
2TBSP sugar
4tsp course kosher (sea) salt,more for sprinkling
Boil-5C water,1c to 1 12oz bottle of home brew (I used Maori IPA)
1/4C baking soda (this boil gives it the soft pretzel consistency)
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** I used a Mr Coffee burr grinder on the espresso setting to get a medium fine flour out of the spent grains.
1) In stand mixer with dough hook(s),Add the warm water & sprinkle the yeast on top. Let stand 5 minutes.
2) In seperate large bowl,mix flours,sugar & salt.
3) Dump in flour mixture & with dough hook attachment,mix on LOW until dough comes together. Dig on the great smell & color. Then increase speed to medium & mix till dough is elastic & smooth,about 6 more minutes. * I think this is where the 3rd cup of water would help.*
4) Remove dough from mixer. Form into a ball & place in oiled bowl,turn once to coat. (I used peanut oil)cover with damp towel & let rise 30 minutes.
5) Turn dough out onto lightly floured surface & kneed 1 minute. *now,here's where you have to be accurate & shape them as smoothly as possible. Any folds will burst open while buns rise.* Cut dough into quarters. Then cut each quarter into 3rds,as evenly as possible! Shape them into large balls,again,as smooth as possible to prevent splitting. Shap'em like a well rounded mushroom cap. Place them on lightly oiled baking sheet. Score cross in top of each one & cover with damp towel. Let rise 2nd time,till desired bun size is acheived. * It took mine a couple hours to rise to the right size. Your results may vary...
6) Pre-heat oven to 425F. Bring water,beer & baking soda to boil in a large kettle,at least 2 gallons. If you wait for the liquid to boil before adding the baking soda,it'll give a huge hot break like foam over!
7) When rolls have risen to the right size,Use a slotted spoon to place them in the boil. * I used a little corn bread spatula to pick them up off the pan,& place them on this large round spoon I have full of round holes. Then place them in the boil,2 minutes per side.
8) Transfer to oiled baking sheet scored side up. Sprinkle with some more of the course sea salt & bake 12 minutes.
** Looking at them closely after they're done baking,they had the look of whole grain bread on the outside. I could smell the tropical fruit notes from the NZ hops I used in my Maori IPA.