Asiago Soft Pretzel Buns #TwelveLoaves August

Asiago Soft Pretzel Buns | Bakewell Junction

This month’s #TwelveLoaves linky party theme is savory breads.  Ever since I found out the theme of this month’s party I’ve been thinking about how I could incorporate a fresh Asiago cheese I’d found in the local warehouse club into a bread recipe.  The cheese is soft and delicious on its own and my hubby loves it.

Making soft pretzels has been on my baking bucket list for a long time, so the Asiago Soft Pretzel Buns were born.  I couldn’t wait to try the finished product because I wasn’t sure whether the amount of cheese was enough or too much to provide a nice flavor after baking.  It turned out very well; I could taste the cheese without it being overwhelming.

I’m thinking this bun would be great as a hamburger bun or just about any cold cut filling.  What would you like as a filling?

Enjoy!

Asiago Soft Pretzel Buns

Yield:  8 buns                  Cook Time:  25 minutes

Dough:

• 3 1/2 cups flour
• 2 1/4 teaspoons instant yeast (I used bread machine yeast)
• 1 1/8 cups warm water (I heated it to 115 degrees in the microwave)
• 2 tablespoons softened butter
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 pound soft Asiago cheese, grated and divided (grate using the large side of a four sided grater so the pieces are flakes)

Topping:

• Coarse salt
• reserved grated Asiago cheese

Water Bath:

• 6 cups water
• 2 to 4 tablespoons baking soda (more baking soda adds to the pretzel taste)
• 1 tablespoon sugar

Directions:

Step 1:  For the dough:  in the mixing bowl of a stand mixer add the flour and yeast.  In a small bowl, combine the warm water, salt, sugar and butter.  Stir the water until the butter melts completely.

Step 2:  Add the water to the flour mixture and begin mixing with the dough hook.  Scrape down the sides of the bowl as needed.  Once a dough ball forms, knead for 7 minutes.  Lightly flour a clean work surface and spread the dough out to about a 12 by 12 inch square and sprinkle about 3/4 of the grated Asiago cheese evenly across the dough.  Reserve the remainder of the cheese.  Fold the dough over itself in thirds and knead briefly.  Fold the dough over again and knead briefly to incorporate the cheese into the dough.

Step 3:  Divide dough into 8 pieces using a bench scraper and form into buns.  Cover buns with plastic wrap and let rise for 25 minutes.  Do not let the dough rise too much.

Step 4:  For the water bath:  In a large stock pot, heat 6 cups of water to boiling.  Add baking soda and sugar and give a quick stir to dissolve.  Lower the heat under the water and poach the buns two at a time for about a minute while turning constantly.  Remove the buns and drain in a strainer.

Step 5:  After draining, place buns on a parchment lined cookie sheet.  Using a knife or kitchen shears, cut Xes on top of each bun.  Sprinkle buns with the reserved Asiago cheese and coarse salt.  Place in a 375 degree preheated oven and bake for 20 minutes.  Buns should be golden brown.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Home Cooking in Montana, Pretzel Buns (Laugenbroetchen) recipe.

#TwelveLoaves August: Savory.  After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices.  Garlic and onion, oh my!  What savory mood are you in?  Share your favorite savory bread recipe (yeast or quick bread).  Let’s get baking!

Delicious savory bread happening at our baker’s blogs…run and see what’s been baking!

• Cheddar Jalapeno Sourdough Bread by Renee at Magnolia Days
• Cheddar Swirl Breakfast Buns by Lora at Cake Duchess
• Onion and Poppy Seed Bread by Rossella at Ma che ti sei mangiato
• Pissaladiere by Karen at Karen’s Kitchen Stories
• Shallot, Herb and Garlic Cheese Muffins by Anne at From My Sweet Heart
• Skillet Jalapeno-Cheddar Cornbread by Holly at A Baker’s House

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August 2013, and posted on your blog by August 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns
July:  Stone Fruit

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