Cheesy Stuffed Pretzels
I have never been to New York or the City Bakery in New York (which sadly closed down), but I came across Edd Kimber’s @theboywhobakes version of their iconic pretzel croissants—stuffed pretzel buns—on Instagram yesterday. I couldn’t resist baking them after seeing the post! So, I subscribed to Edd’s Substack and got started on these buns right away.
City Bakery’s pretzel croissants were known for their flaky texture and that distinctive pretzel flavor, which comes from using a lye solution. Instead of dunking the dough in lye, they brushed it on, giving the croissants their unique taste and golden brown color.
I made the dough overnight, as usual, proving it in the fridge for convenience. Then, I shaped the buns before my morning walk & cofee and baked them as soon as I got back.
Instead of lye, I used baked bicarbonate of soda as a safer and convenient alternative. I baked the soda at 90°C for an hour to turn it into sodium carbonate (soda ash). I made a 3% solution with water, letting each bun soak for 4 minutes, flipping halfway through. I also tested a shorter soak, but the longer one gave a much better color.
The recipe is fantastic—Edd’s instructions are super clear, and the result is so satisfying! These cheesy, pretzel-y buns have such a great balance of flavors. Highly recommend giving them a try!
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