Imagine the best parts of a soft pretzel: the golden brown, shiny crust; the salty topping; and the soft, chewy interior. Now imagine all of these qualities in a homemade bun that's packed with your favorite sandwich fillings. They bring a fresh twist to classic sandwiches, as well as hamburgers and hot dogs. This mash-up is sure to please any sandwich-lover.
INGREDIENTS
Dough
- 4 1/2 cups (540g) King Arthur Unbleached Bread Flour
- 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
- 1 3/4 cups (397g) water, warm
- 2 tablespoons (28g) unsalted butter
- 2 teaspoons instant yeast
- 3/4 teaspoon table salt
Topping
- pretzel salt or coarse salt, e.g., Sel Gris
Water bath
- 2 quarts (1814g) water
- 1 tablespoon (18g) table salt
- 1/4 cup (57g) baking soda
DIRECTIONS
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough, about 5 minutes if using a stand mixer.
- 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 (about 100g each) and shape each piece into a smooth ball. Flatten each dough ball with the palm of your hand until it's about 3" across. (Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below.)
- Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. Place the balls on the baking sheet, cover, and let rest for 15 minutes.
- Preheat the oven to 400°F with a rack in the center position.
- Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
- Drop about 5 buns (or however many fit in a single layer with room to spare) into the water bath, seam-side down. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
- While the pretzel buns are still warm from the water, sprinkle them with coarse sea salt. Using a lame or sharp knife, cut 1/2"-deep crosses into the center of each bun. Boil, top, and score the remaining 5 buns.
- Bake the pretzel 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. Pretzel buns are best enjoyed fresh, the day they're baked.
