PRETZEL SANDWICH BUNS

INGREDIENTS :

DOUGH :

397g warm water
28g unsalted butter
3/4 teaspoon salt
539g King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
35g Baker's Special Dry Milk or nonfat dry milk

2 teaspoons instant yeast

TOPPING

pretzel salt or coarse sea salt; e.g., Sel Gris

WATER BATH

1814g water

14g salt

57g baking soda

INSTRUCTIONS

1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
2. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
3. Gently deflate the dough, and transfer it to a lightly greased work surface.
4. Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below.
5. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
6. Preheat the oven to 400°F.
7. Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
8. Drop 5 dough balls at a time into the water bath.
9. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
10. Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
11. 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.
12. Yield: 10 buns