Homemade Pretzel Buns

I felt a little adventurous today and decided to try baking Pretzel Buns for the first time. I always thought they would be extremely difficult to bake, but was pleasantly surprised because the dough is very similar to other bread recipes. The only difference is you drop these buns in a pot of hot water and baking soda prior to baking in the oven. So why on earth would you do that? Because that's how these Pretzel Buns get the signature tangy/malty flavor on the crust.  Personally, I thought these buns were great right out of the oven and AMAZING after they cooled down for about 30 minutes. I'm definitely looking forward to using these to make sandwiches this week!

Pretzel Buns

(Source: Better Home and Gardens)

3/4 cup milk (not fat-free milk)

1/4 cup water

1 1/2 tablespoons sugar

1 package active dry yeast

2 1/3 - 2 1/2 cups all purpose flour

2 tablespoons butter, softened

1 1/4 teaspoons fine sea salt

3 cups hot water

1/2 cup baking soda

1 egg yolk, lightly beaten

1 tablespoon water

Coarse Salt (Optional)

In a small saucepan, heat and stir milk, the 1/4 cup water, and the sugar over low heat until warm (110-115 degrees). Pour into the large bowl of a freestanding electric mixer. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and the 1 1/4 teaspoons salt. Using the hook attachment, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.) 

Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour). 

Line a large baking sheet with parchment paper; set aside. 

Punch down dough. Turn out onto a clean, dry work surface. Divide dough into 12 portions. Roll each portion on work surface in a circular motion until it forms a smooth ball. Place balls on the prepared baking sheet. Cover and let rest for 30 minutes. 

Preheat oven to 425. In a deep dish or pot slightly larger than each dough ball, stir together the 3 cups hot water and the baking soda. Using a slotted spoon, lower balls, one at a time, into baking soda mixture for 10 seconds. Remove balls and place on paper towels to blot the bottoms dry. Arrange a 1 1/2 to 2 inches apart on the prepared baking sheet. 

In a small bowl combine egg yolk and the 1 tablespoon water. Brush dough balls with egg yolk mixture and, if desired, sprinkle with coarse salt. Bake about 10 minutes or until deep golden brown. Cool on wire rack.