Ingredients
Makes 24 muffins
PRETZEL BUNS
3/4 cup + 1 tablespoon (200g) water
1 tsp sea salt
2-1/4 cup (310g) all-purpose flour
1-1/8 teaspoons (1/2 packet) instant yeast
1 tablespoon brown sugar
WATER BATH
2 quarts (1900 ml) water
1/4 cup (57g) baking soda
TOPPING
2 tablespoons butter (melted)
coarse salt
Instructions
Step 1
In a mixing cup, add warm water (about 110˚F) and stir in brown sugar. Once dissolved, add yeast and stir in gently. Let the yeast, sugar, water mixture rest for 10 minutes, or until there is significant foaming on the top of the water.
Step 2
In a stand mixer add flour and salt. Mix the flour and salt to ensure even distribution. Then add the water, yeast, and sugar to the flour and mix or knead for 10 minutes until a dough ball is formed.
Step 3
Allow the dough to rise in a lightly greased bowl for 1-hour, or until doubled.
Step 4
Deflate the dough by punching the center of the dough ball
Step 5
Divide the dough into 5 pieces, and shape each piece into a smooth ball. Alternatively, you can shape the dough into long logs, for sub-style buns.
Step 6
Line a baking sheet with parchment paper, and place the balls on the baking sheet, cover, and let rest for 15 minutes.
Step 7
Preheat oven to 400˚F
Step 8
Measure ingredients in water ball, and bring to a boil.
Step 9
Drop balls in 1 at a time and cook for 30 seconds, flip over, and cook for another 30 seconds. Using a meshed spoon, return the buns to the baking sheet.
Step 10
Spread melted butter on top of each bun followed by a generous sprinkle of coarse salt. Score the tops of the buns with a sharp knife.
Step 11
Bake the buns for 20 - 24 minutes, or until they are a deep brown. Remove from the oven and transfer to a cooling rack.