Salted Pretzel Sticky Buns (Print Version)
# Ingredients:
→ Pretzel Dough
01 -
Pretzel salt, toss on top
02 -
60 ml milk
03 -
35 g baking soda
04 -
1900 ml water, for the bath
05 -
15 ml water, to mix with egg
06 -
1 large egg
07 -
5 g kosher salt
08 -
25 g dark brown sugar
09 -
30 ml canola oil
10 -
300 ml water
11 -
7 g instant yeast
12 -
16 g rye flour
13 -
440 g bread flour
→ Filling
14 -
18 g ground cinnamon
15 -
220 g brown sugar, packed in tight
16 -
85 g unsalted butter, super soft but not runny
→ Sticky Bun Sauce
17 -
1 pinch salt
18 -
160 ml light corn syrup
19 -
550 g brown sugar, pack it in
20 -
340 g unsalted butter
# Instructions:
01 -
Let things cool for a quick 10 minutes. Flip the baking dish over onto a platter that's larger so all the sticky buns drop out with their gooey sauce.
02 -
With the oven at 175°C, slide in your tray for 30–35 minutes until everything looks nicely browned.
03 -
Cover the pan with plastic and let the rolls puff up for about 25–30 minutes.
04 -
Do all the rolling, filling, dunking, and arranging steps again with the other half of your dough.
05 -
Cut the big roll into roughly 6 thick rounds (around 5 cm each) and snuggle them up in half of your pan full of sauce.
06 -
Take the dough log out, brush it all over with some milk, and shake on as much pretzel salt as you like.
07 -
Hold the log by the paper edges and lower it straight into the boiling soda water. Keep it there for 30 seconds, gently flip it, and poach another 30 seconds.
08 -
Fill up a big roasting pan with 1900 ml water and toss in baking soda, then bring it all to a fast boil.
09 -
Roll your dough log back and forth to close up any weak seams. Place it on a big sheet of parchment paper, about 76 by 38 cm.
10 -
Starting at the short end, roll up the dough tightly into a log and pinch all the seams shut—both sides and the length.
11 -
Flatten out one dough chunk into a 25 by 38 cm rectangle. Spread half your cinnamon mix right to the edge but leave a 2 cm gap. Dab the border with the egg wash.
12 -
Mix up the soft butter, brown sugar, and cinnamon until you've got a smooth, sandy filling.
13 -
Push out the air bubbles and slice your dough into two equal pieces.
14 -
With about 20 minutes left for rising, melt all the butter for the sauce in a pan. Pour in the brown sugar, corn syrup, and salt. Let it bubble gently and stir until smooth. Once done, pour the sauce in a 33 by 23 cm baking dish.
15 -
Move the dough into a greased bowl, stretch some plastic over the top, and let it chill until it’s doubled up—an hour at room temp or pop it in the fridge until tomorrow.
16 -
Dump the dough onto a floured counter and knead by hand until it feels soft and doesn't stick—add more flour only if it gets sticky.
17 -
Switch the stand mixer on medium with the dough hook and mix until the dough comes together and stops clinging, about 4 minutes.
18 -
In a new bowl, stir together 300 ml water, canola oil, brown sugar (the dark kind), and salt. Pour this blend into the flour mix.
19 -
In your mixer bowl, whisk up bread flour, rye flour, and yeast.
# Notes:
01 -
Make sure seams don’t pop open so your filling stays put. Be careful when moving the rolls into the soda bath since they're fragile right now.