Pretzle Bun

PRETZEL SANDWICH BUNS
Dough:
1¾ cups warm water
2 tablespoons unsalted butter
¾ teaspoon salt
4½ cups unbleached all-purpose flour
¼ cup nonfat dry milk
2 teaspoons instant yeast
Water bath:
2 quarts water
1 tablespoon salt
¼ cup baking soda
Topping:
Coarse sea salt
Mix and knead the dough ingredients — by hand, mixer or bread machine — to make a smooth, slightly sticky dough. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
Gently deflate the dough and transfer it to a lightly greased work surface. Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover and let rest for 15 minutes.
Preheat the oven to 400 degrees.
Prepare the water bath: Bring the water, salt and baking soda to a boil in a large pot. Drop five dough balls at a time into the water bath. Cook for 30 seconds, flip over and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
Using scissors or a sharp knife, cut ½-inch-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
Bake the buns for 20 to 24 minutes, or until they’re a deep-dark brown. Remove them from the oven and transfer to a rack to cool.
Makes 10 buns.