These viral shio pans have crisp, buttery bottoms, fluffy soft centers, and that salty top that makes you go back for “one more bite.”
WHY YOU'LL LOVE THIS RECIPE
You’ll love this salt bread because it hits the perfect contrast: salty top, crisp buttery bottom, and a soft, tender interior that pulls apart in layers.
INGREDIENTS
To make this recipe you'll need: Bread flour, Cake flour, Water, Sugar, Salt, Milk powder, Dry yeast, Unsalted butter, Egg wash, Pretzel salt
Add bread flour, cake flour, sugar, salt, milk powder, yeast, and ice water to the bowl of a stand mixer. Mix with a dough hook on low speed until a shaggy cohesive dough forms.
STEP 1: MIX THE DOUGH
STEP 2: ADD COLD BUTTER AND KNEAD TO WINDOWPANE
Add the 40 g cold unsalted butter and increase to medium speed. Knead until the dough is smooth and passes the windowpane test.
STEP 3: FIRST RISE (BULK FERMENTATION)
Shape the dough into a smooth ball, place in a bowl, cover, and let rise until doubled in size. This usually takes about 1 hour.
STEP 4: DIVIDE AND REST
Degas the dough and divide into 80 g portions. Roll each into a smooth ball, cover, and rest 15 minutes. This relaxes gluten and makes shaping easier.
STEP 5: SHAPE INTO TRIANGLES
Roll each ball into a long teardrop, with a wider top and narrower bottom.Use a rolling pin to flatten the bottom half first.
STEP 6: ADD BUTTER AND ROLL
Place a 15 g butter stick at the wide end and roll down toward the point, tugging gently for tension as you roll. Place seam-side down on the baking tray.
STEP 7: FINAL PROOF
Arrange rolls on a parchment-lined tray with space between them. Cover and proof until doubled.
STEP 8: BAKE
Preheat oven to 450°F. Brush rolls with egg wash and sprinkle with pretzel salt. Lower oven to 400°F and bake 12 to 15 minutes, rotating halfway if needed, until golden.
STEP 9: ENJOY
Salt bread is best hot. The bottoms will be crisp and buttery, and the inside will be soft and fluffy.
STORAGE TIPS
Salt bread is best fresh but you can refrigerate it an airtight container for up to 2 days, or freeze cooled rolls for up to 2 months. Reheat at 350°F for 5 to 8 minutes.
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