Pretzel Buns

Ingredients

• Dough
  • 1 3/4 cups warm milk
  • 2 TBSP (28g) unsalted butter
  • 3/4 tsp salt
  • 4 1/2 cup (539g) white flour
  • 2 tsp instant yeast
• Water Bath
  • 2 quarts (1814g) water
  • 1 TBSP (14g) salt
  • 1/4 cup (57g baking soda
• Topping
  • pretzel salt or coarse sea salt

Directions

1. Dough
   • Set bread machine to dough
   • Check Freshness of yeast: Add warm milk and yeast bread machine. Set to stir a few times and then pause the mixer. The mixture should start to bubble. If bubbles do not occur after 10 minutes your yeast is bad. Use new yeast
   • Add the rest of the ingredients to the bread machine an let the machine continue with the dough program
   • Once dough has doubled in size. Gently deflate the dough and weigh it.
   • Divide the dough into 8 equal pieces by weighing them.
   • Shape each piece into a smooth ball and place on a greased baking sheet.
   • Cover baking sheet with a paper towel and let rise for 15 minutes
2. Water bath and Bake
   • While the 8 dough balls are rising prepare the water bath and preheat oven to 400 °F
   • In a large pot (I use my wok) add water bath ingredients and bring to boil.
   • Gently place the 4 dough balls at a time into the water bath
   • Cook for 30 seconds, flip over, and cook for another 30 seconds. Using a slotted spoon, return the buns to the greased baking sheet.
   • Using scissors or a sharp knife, cut 1/2″-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
   • Bake the buns for 20 to 24 minutes, or until they’re a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.