Mini Cheese Pretzel Buns
Ingredients: Bread flour, Skim milk powder, Sugar, Salt, Instant dry yeast · 120 min cook time · 350kcal · ~₩7,950
Ingredients
300g Bread flour, 10g Skim milk powder, 20g Sugar, 5g Salt, 4g Instant dry yeast, 170g Warm milk (about 40°C), 30g Unsalted butter, 120g Mozzarella cheese, 60g Cheddar cheese, 80g Cream cheese, 8g Honey, 1L Water, 40g Baking soda, 15g Honey or sugar, 15g Unsalted butter (room temperature), 10g Honey
Instructions
1. Combine bread flour, skim milk powder, sugar, salt, and instant dry yeast in a bowl. Mix well.
2. Add warm milk and mix until a dough forms. Knead the dough until smooth.
3. Add unsalted butter and knead until the butter is fully incorporated and the dough is elastic.
4. Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour.
5. In a separate bowl, combine mozzarella cheese, cheddar cheese, cream cheese, and honey. Mix well.
6. Divide the cheese mixture into 8 portions, about 32-33g each. Roll them into balls.
7. Harden the cheese balls in the freezer for about 30 minutes.
8. Punch down the risen dough and divide it into 8 portions, about 65-66g each. Roll them into balls.
9. Let the dough balls stand at room temperature for about 15 minutes.
10. Flatten each dough ball with a rolling pin.
11. Place a hardened cheese ball in the center of each flattened dough. Wrap the dough around the cheese and seal tightly.
12. Prepare a pot with 1L of water, 40g of baking soda, and 15g of honey or sugar. Bring to a boil.
13. Blanch the buns in the boiling solution for 20 seconds, 10 seconds on each side.
14. Score the top of each bun with a razor blade to create a cross pattern.
15. Sprinkle with salt and bake in a preheated oven at 215°C for about 12-13 minutes (preheat oven to 230°C).
16. Mix room temperature unsalted butter and honey. Brush this mixture over the warm pretzel buns.
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