Auntie B’s Pretzel Buns

Preheat oven to 425 degrees. Generously grease a cookie sheet with canola oil.

In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. Remove from the fridge and allow the starter to come to room temperature. If there are time constraints, make the starter with warmed water (110 degrees – no, I do not really stick a thermometer in it – think bath water for a baby) and cover, letting it rise for at least 30 minutes.

Mix the starches, Metamucil, xanthan gum and salt in bowl of standing mixer fitted with the paddle attachment. Mix rice milk, butter, brown sugar, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick but smooth cake batter.

Cover the mixer bowl with saran wrap and let rest for 10 to 15 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.

Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 4 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl. The dough should be nice and smooth.

Add a little wheat starch to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a nice smooth but somewhat sticky dough. Divide the dough into ten roughly 75 gm balls. Shape the dough into balls and flatten into 4 inch disks.

Place the buns on parchment paper lined cookie sheet. Cover with plastic and a damp kitchen cloth. Let rise in a warm area for 30 to 45 minutes.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Dip each bun in the baking soda solution, then arrange on the greased baking sheet and sprinkle the ones you are eating today with the coarse pretzel salt. (Do not salt the ones you plan on freezing).

Bake until golden, about 20 to 25 minutes. While the buns are baking, melt the butter. Brush the melted butter on the buns once they come out of the oven.