Pretzel Buns

Name: Pretzel Buns
Yield: 10 buns
Ingredients: 540 g Bread Flour; 28 g Dry Milk; 397 g Water; 28 g Unsalted butter; 2 tsp Instant yeast; 0.75 tsp Table salt; 1814 g Water; 18 g Table salt; 57 g Baking soda; as needed Pretzel salt

Soft buns with a deeply browned pretzel crust.

1 hour 57 minutes10 buns

Ingredients

Ingredients for10 buns
Ingredient	Amount
Dough
Bread Flour	540 g
Dry Milk	28 g
Water	397 g
Unsalted butter	28 g
Instant yeast	2 tsp
Table salt	0.75 tsp
Boiling bath
Water	1814 g
Table salt	18 g
Baking soda	57 g
Finish
Pretzel saltOptional; use only as needed.	as needed

Method

1
Knead the dough until smooth and proof covered about 1 hour. Divide into ten balls, flatten slightly and rest 15 minutes.
2
Heat the oven to 205°C/400°F. Bring the bath water, salt and baking soda to a boil.
3
Boil buns in batches, 30 seconds per side. Transfer to prepared trays, add coarse salt and cut crosses in the tops.
4
Bake 20–24 minutes until very dark golden brown; cool on a rack.