Beautifully browned pretzel buns make excellent sandwiches! These are just as good as the ones you'd find in a bakery.
Course: Main Course
Author: Eva Bakes
1 and ¾cups (397 grams)warm water
2Tablespoons (28 grams)unsalted butterroom temperature
4 and ½cups (539 grams)bread flour
¼cup (28 grams)dry milk powder
2teaspoonsinstant/quick rise yeast
2quarts (1814 grams)water
1Tablespoon (14 grams)salt
¼cup (57 grams)baking soda
pretzel salt or coarse sea salt
Make the dough
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix together all of the dough ingredients together on medium speed until it is slightly sticky and smooth.
Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm spot for about an hour or until doubled.
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Punch the dough down and divide into 7 equal pieces. Roll each dough into a ball, and place it seam-side down onto your prepared baking sheet. Let the dough rise again while you tackle the next step.
Boil the water mixture
In a large pot, boil the water, salt and baking soda.
Drop 2-3 buns into the boiling water and cook for 30 seconds. Using a slotted spoon, turn the buns over and cook for another 30 seconds. Transfer the buns back to your prepared baking sheet. Repeat with the other buns.
Bake the buns
Using a sharp knife or bread lame, score the top of the buns. Sprinkle with the coarse salt and bake in your preheated oven for 24-27 minutes or until deep golden brown.
Allow the buns to cool for at least 5 minutes before transferring to a wire rack to cool completely.
Leftover buns should be stored in an airtight container and will last only a few days.Source: King Arthur Baking catalog