Pretzel Buns

Name: Pretzel Buns
Yield: Makes 8 buns
Ingredients: 3¾ cups (20⅔ ounces), bread flour; 2 teaspoons plus pinch, table salt, divided; 2 teaspoons, instant or rapid-rise yeast; 1½ cups (12 ounces) plus 1 tablespoon, water, room temperature, divided; 2 tablespoons, vegetable oil; 2 tablespoons, packed dark brown sugar; ¼ cup, baking soda; 1 teaspoon pretzel, salt; 1 , large egg

20 comments

Desserts or Baked Goods

Breads

Cookbook Collection

A cookbook recipe exclusively for All-Access members from The Ultimate Burger

SERVESMakes 8 buns

TIME1½ hours, plus 1½ hours rising and 1 hour cooling

A cookbook recipe exclusively for All-Access members from The Ultimate Burger

WHY THIS RECIPE WORKS

Without the food-grade lye professional bakers use to create the dark, distinctly flavored crust unique to soft pretzels, we turned to a dip in a solution of baking soda and boiling water to help create the pretzel buns’ chewy exterior.

This is a members' feature.