1,511 easy and fully explained recipes, with +66K photos and 78 videos

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".

50 K 2× 2.9/5 (8 reviews)

4 hours 45 min. difficulté

Easy

2.30 €

20 baps

9 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (1114×) I made it (499×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 20 baps, you will need:

1 4.2 oz mustard seeds
2 4.2 oz water
3 12.7 oz Milk
4 4 eggs
5 7.0 oz Soured dough (optional)
6 3 lb + 6.9 oz plain white flour (French Type 65)
7 1.1 oz yeast
8 0.9 oz fine (or table) salt
9 2.1 oz Mustard

Change these quantities to make:

5 baps 10 baps 20 baps 30 baps

Change measures:

Metric

Metric weight Metric volumes

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.

Preheat the oven to 360°F (180°C).

Spread 4.2 oz 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.

As soon as you take the seeds out of the oven, tip them into 4.2 oz water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.

Put into a mixer bowl, in the following order: 12.7 oz Milk (straight from the fridge), 4 eggs, 7.0 oz Soured dough, 3 lb + 6.9 oz plain white flour (French Type 65), 1.1 oz yeast, 0.9 oz fine (or table) salt and 2.1 oz Mustard.

Stage 4 - 15 min.

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.

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.

After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.

Roll these into balls.

Stage 8 - 2 hours

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.

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

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 recipe	200 RDI=80 %	900 RDI=90 %	100 RDI=20 %	5,310 RDI=270 %	22,240 RDI: 270 %
Per 100 g	10 RDI=4 %	50 RDI=4 %	5 RDI=1 %	280 RDI=10 %	1,170 RDI: 10 %
Per baps	9 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 20 baps : 4.55 €
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

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012332 K5 3 hours 9 min.

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17^th 2024288 K4.5 1 hour 25 min.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16^th 2017526 K4.3 2 hours 40 min.

Parcels of fish fillet in spinach

These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18^th 2013246 K4.8 2 hours 25 min.

Small foie gras pasties

Dainty pasties, filled with a morsel of seasoned foie gras.
September 7^th 2018327 K4.6 2 hours

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

That's what I wrote in "Remarks".
Posted by jh january 8^th 2018 at 14:06 n° 2
If you are using Colman's mustard powder, that's English mustard, not French.
Posted by Neil january 8^th 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.