Delicious, yeasty pretzel buns boiled for thirty seconds and brushed with beaten egg before baking to create a beautiful, glazed top.
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1/4 cup nonfat dry milk
- 2 teaspoons instant yeast
- 1 egg, beaten
- 2 quarts water
- 1 tablespooons salt
Adapted from tideandthyme.com
Combine the ingredients for the bun in the bowl of a standing mixer. Using the paddle attachment, turn on the mixer and combine to form a shaggy dough. Switch to the dough hook and knead on low speed until a smooth, cohesive dough is formed.
Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 8 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
Preheat the oven to 400°F.
Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. Using scissors or a sharp knife, cut 1/2″-deep crosses into the center of each bun. Brush the top of the buns with the beaten egg, then 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.