You’ll see Pretzel Slider Buns served with all kinds of delicious fillings lately. I don’t know when they become popular but I hope they never go out of style.
- 2 3/4 cup bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon kosher salt (plus more for sprinkling)
- 6 teaspoon granulated sugar (divided)
- 1 teaspoon celery seeds
- 1 cup plus 2 tablespoons, very warm water (about 125°F)
- cornmeal (as needed for baking sheets)
- 8 cup water
- ¼ cup baking soda
- 1 egg white (beaten to blend as glaze)
- sesame seeds (optional, as needed)
Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to the bowl, turning to coat. Cover bowl with plastic wrap, then towel; let the dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 16 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Cover with a towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Meanwhile, preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 5 teaspoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet. Repeat with remaining rolls.
Brush rolls with egg white glaze. Roll each ball through a small pile of either kosher salt or sesame seeds (or try BOTH) until coated to taste. Bake rolls until brown, about 25 minutes. Transfer to racks and cool.