Ingredients:

  • 4.5 cups bread flour
  • 1.5 cups warm water
  • 1 packet active dry yeast
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 2 tsp kosher salt
  • 10 cups water for boiling
  • 0.66 cup baking soda
  • 1 large egg
  • 1 tbsp water for egg wash
  • 1 tbsp coarse pretzel salt

Instructions:

  1. In the bowl of a stand mixer, combine 1.5 cups warm water, 1 tbsp sugar, and 1 packet of yeast. Let it sit for 5 minutes until foamy.
  2. Add 2 tbsp melted butter, 2 tsp kosher salt, and 4.5 cups bread flour to the yeast mixture. Using a dough hook, knead on medium-low speed for 5–7 minutes until the dough is smooth and clears the sides of the bowl.
  3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  4. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6 inch cylinder.
  5. Bring 10 cups of water to a boil and slowly add the 0.66 cup baking soda. Watch for the initial fizzing surge.
  6. Drop 2 or 3 buns into the water for 30 seconds. Flip them halfway through until they look slightly puffed and wrinkled.
  7. Use a slotted spoon to move them to a parchment lined tray.
  8. Brush with the egg wash (egg mixed with 1 tbsp water) and sprinkle with coarse salt. Score the tops with a sharp knife.
  9. Bake at 200°C for 12 to 15 minutes until a deep mahogany brown and firm to the touch.