Mustard baps


Mustard baps
These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds.

These will give your burgers a gentle hint of mustard, but without the normal "bite".
48 K 2.9/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For 10 baps, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 3 hours 30 min.
Cooking: 40 min.
All in all: 4 hours 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Mustard baps
Preheat the oven to 360°F (180°C).

Spread 60 g mustard seeds on a sheet of cooking parchment laid on a baking sheet. Put the mustard seeds in the oven for 15 minutes to dry roast.

Stage 2 - 1 min.
Mustard baps
As soon as you take the seeds out of the oven, tip them into 60 g water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.
Mustard baps
Put into a mixer bowl, in the following order: 180 ml Milk (straight from the fridge), 2 eggs, 100 g Soured dough, 500 g plain white flour (French Type 65), 15 g yeast, 9 g fine (or table) salt and 30 g Mustard.

Stage 4 - 15 min.
Mustard baps
Knead on slow speed for 15 minutes.

Add the mustard seeds 2 minutes before the end of kneading.



Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 1 hour 30 min.
Mustard baps
Gather the dough into a ball and transfer it to a large, clean bowl. Cover with a plastic sheet and leave for 1 hour 30 minutes.

Stage 6 - 5 min.
Mustard baps
After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.
Mustard baps
Roll these into balls.

Stage 8 - 2 hours
Mustard baps
Arrange the balls evenly spaced on a baking sheet.

Cover with a plastic sheet and leave in a warm place to rest for 2 hours.

Stage 9 - 25 min.
Mustard baps
Bake at 460°F (240°C) for about 25 minutes, until golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 10
Mustard baps
Leave to cool on a wire rack.
Remarks
You may well have noticed in the photo for stage 3 that I am not using normal French mustard paste, but the classic British powdered sort, made by Coleman's of Norwich. If you wish to do the same (which works well), use double the stated quantity of mustard paste: e.g. if the recipe asks for 30 g of mustard, use 60 g of powder.
Keeping: A few days in a cloth bag. They freeze very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %450 RDI=40 %50 RDI=8 %2,660 RDI=130 %11,120 RDI: 130 %
Per 100 g10 RDI=4 %50 RDI=4 %5 RDI=1 %280 RDI=10 %1,170 RDI: 10 %
Per baps9 RDI=4 %40 RDI=4 %5 RDI=1 %270 RDI=10 %1,110 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mustard, Milk, egg, Gluten, leaven
How much will it cost?
  • For 10 baps : 2.30 €
  • Per baps : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011369 K4.3 1 hour 15 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018403 K5 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011758 K3.5 8 min.
Four quarters
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21th 2011324 K3.7 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • That's what I wrote in "Remarks".
    Posted by jh january 8th 2018 at 14:06 n° 2
  • If you are using Colman's mustard powder, that's English mustard, not French.
    Posted by Neil january 8th 2018 at 11:53 n° 1

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page