Pretzel Buns

In the bowl of a stand mixer, combine yeast and warm water. Let stand about 10 minutes, or until yeast bubbles.

To the water and yeast mixture, add flour, sugar and salt. With the dough hook attachment, stir to combine, then knead on medium-low speed for 8-10 minutes, or until dough is smooth and elastic.

Form the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let the dough rise in a warm place for about 30 minutes, or until doubled in size.

Punch dough, then knead on a floured surface for about 1 minute, until the dough becomes smooth and springy. Divide dough into 8 portions and form into desired shapes (I like to knot mine into pretty buns. I also like forming them into smooth buns with an ‘X’ scored on top.)

Place buns on a lightly oiled baking sheet, cover with a damp towel, and allow to rise again for 15-20 minutes. Meanwhile, preheat oven to 425 degrees F, and bring 6 cups of water in a large saucepan to a boil.

Once the water is boiling, stir baking soda into the water (be careful, the water will foam.) Boil the buns in the water, 2-3 at a time for 20 seconds per side. Promptly remove buns with a slotted spoon, drain on a kitchen towel, then return to the baking sheet and sprinkle with salt.

Bake buns for 10-12 minutes, or until golden brown.