Easy Pretzel Buns Recipe
- Boston Girl Bakes
1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm water, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
2. Add 5 cups (625 grams) flour, milk, and salt, and beat at low speed until combined. Increase mixer speed to medium-high, and knead until dough is smooth and elastic, 5 to 6 minutes. Add remaining ½ cup (63 grams) flour if dough is too sticky.
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
1. Prep oven and pans. Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
2. Shape buns. Turn out dough, and divide into 16 equal pieces. Shape each piece of dough into a round ball. I do this by bringing the ends up together and pinch together, then turn over and roll on the counter with hand in a claw position to form a ball. Place buns on parchment lined baking sheet and let buns rest while you prepare the boiling baking soda-water bath.
3. Prepare baking soda bath. Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
4. Boil pretzel buns. Drop each pretzel roll into the boiling baking soda water bath, for about 30 seconds on each side (they should be in the water for about 1 minute total – if you leave them in too long they will become very chewy). Boil only 3-4 buns at a time. Remove the pretzel buns with a slotted spoon and let the excess water drain. Place buns on prepared baking sheets.
5. Cut slits into buns. Cut 2 slits into the top of each bun using a sharp knife. Sprinkle with coarse sea salt.
6. Bake buns. Bake until golden brown, about 20 minutes. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack. Brush with melted butter, before enjoying.