Salty Pretzel Buns
Yield: 6 rolls
  • 1 (1/4-ounce) envelope active dry or instant yeast (2¼ teaspoons)
  • 2¾ cups bread flour, plus more for dusting the work surface
  • 2 tablespoons brown sugar
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 cup warm water
  • Vegetable oil, (for coating the bowl)
  • 1 egg, beaten
  • 6 cups water
  • ¼ cup baking soda
  1. In the bowl of your stand mixer (fitted with a dough hook,) combine the flour, sugar, salt and yeast. Stir to combine.
  2. Add the warm water and turn the mixer on, low speed at first to combine and then on medium for 7-8 minutes until the dough is smooth and elastic.
  3. Transfer it to the oiled bowl and cover with a clean, damp cloth. Proof in a warm place for 30-35 minutes or until doubled in size. (While the dough is proofing, line a cookie sheet with parchment paper, spray lightly and set aside.)
  4. When the dough has proofed, Turn it onto a lightly floured surface and punch it down. Divide the dough into 6 equal portions and shape into rolls. (You can weigh the portions to ensure they are even, I will do that next time.)
  5. Place rolls on the cookie sheet and cover with the damp cloth again, proofing in a warm place for 15-20 minutes. Meanwhile boil the 6 cups of water and slowly add the baking soda.
  6. Gently drop the proofed rolls into the baking soda solution, one at a time- one minute on each side, using a slotted spoon to place each boiled roll onto the prepared cookie sheet.
  7. When all the rolls are boiled, brush them with the beaten egg and sprinkle generously with coarse salt. Use a sharp knife to cut an X into the top of each one.
  8. Bake at 425F for 10-12 minutes or until dark golden brown. Serve warm or toasted.
Recipe adapted from: The Chow
Recipe by The Baker Chick at