Homemade Pretzel Buns

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water, instant yeast and honey. Whisk to combine, then add in the flour, softened butter and salt. Knead on medium-low speed for 5 minutes. Transfer dough to a greased bowl. Spray the top of the dough with nonstick spray and cover the bowl with plastic wrap.

2. Allow the dough to rise in a warm place, covered, for 1 hour.

3. Punch dough down and turn out onto kitchen counter. If the dough is sticking, dust the surface of the counter with a very light coating of flour. Divide into 7 roughly equal pieces. Roll each piece into a ball, then place on a parchment paper lined baking sheet.

4. Cover the dough and allow to rise for 30 minutes.

5. When the rolls are almost done rising, preheat the oven to 400F.

6. When the dough is done rising, bring 6 cups of water in a large pot to a boil over high heat. Turn the heat off, then add in the 1/3 cup baking soda. Be careful, the baking soda will bubble up. Add 2-3 rolls into the warm water, flipping the rolls after 15 seconds. Remove the rolls after they have been in the water bath for a total of 30 seconds (it’s okay if it is a touch over 30 seconds, you just don’t want them to be in the water solution long, or it will make them soggy and have an off taste). Place the rolls onto the parchment paper lined baking sheet. Repeat with remaining rolls until all rolls have been submerged in the water bath solution.

7. Use a bread lame, or sharp knife to cut an “X” mark in the top of each bun. In a small bowl, whisk an egg, then brush the beaten egg over the rolls. Sprinkle the rolls with coarse salt.

8. Bake in preheated oven for 12-15 minutes, or until deeply golden brown. Remove from the oven and allow to cool on a wire cooling rack for 45 minutes, before slicing open. This allows for the interior crumb of the bread to finish cooking and fully set.