Pretzel Buns (King Arthur Baking)

🥘 Ingredients

• King Arthur Unbleached Bread Flour 4 ½ cups (540 g)
• King Arthur Baker's Special Dry Milk or nonfat dry milk ¼ cup (28 g)
• water 1 ¾ cups (397 g)
• unsalted butter 2 Tbsp (28 g)
• instant yeast 2 tsp
• table salt ¾ tsp
• water 2 quarts (1814 g)
• table salt 1 Tbsp (18 g)
• baking soda ¼ cup (57 g)
• Pretzel salt or coarse salt

1. 1

   Mix and knead the King Arthur Unbleached Bread Flour , King Arthur Baker's Special Dry Milk or nonfat dry milk , warm water , unsalted butter , instant yeast , and table salt —by hand, mixer, or bread machine—to make a smooth, slightly sticky dough ( 5 minutes if using a stand mixer).
2. 2

   Allow the dough to rise in a lightly greased bowl , covered, for about 1 hour , until doubled in size.
3. 3

   Gently deflate the dough and transfer it to a lightly greased work surface . Divide the dough into {10%pieces} (about {100%g} each) and shape each piece into a smooth ball. Flatten each ball with your palm until it's about {3%inches} across.
4. 4

   Place the balls on a lightly greased (or parchment-lined and greased) baking sheet . Cover and let rest for 15 minutes .
5. 5

   Preheat your oven to {400%°F} with a rack in the center position.
6. 6

   Bring water , table salt , and baking soda to a boil in a large pot .
7. 7

   Drop about {5%buns} at a time into the boiling water, seam-side down. Cook for 30 seconds , flip, and cook for another 30 seconds . Use a slotted spoon to return them to the baking sheet.
8. 8

   While the buns are still warm and wet from the bath, sprinkle them with Pretzel salt or coarse salt . Use a sharp knife or lame to cut {1/2%inch}-deep crosses into the center of each bun.
9. 9

   Bake for 20 to 24 minutes , or until they are a deep-dark brown.
10. 10

    Transfer to a rack to cool. These are best enjoyed fresh on the day they are baked.