Pretzel Buns

3¾ cups (20⅔ ounces) bread flour

2 teaspoons plus pinch table salt, divided

2 teaspoons instant or rapid-rise yeast

1½ cups (12 ounces) plus 1 tablespoon water, room temperature, divided

2 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

¼ cup baking soda

1 teaspoon pretzel salt

1 large egg

BEFORE YOU BEGIN

We use coarse pretzel salt on the exterior of the buns, but kosher salt may be substituted. Do not use pretzel salt in the dough; if using kosher salt in the dough, increase the amount to 4 teaspoons. If you don’t plan on serving these buns immediately, skip sprinkling them with pretzel salt until you are ready to reheat and serve; over time the salt crystals dissolve and can create a soggy exterior.

INSTRUCTIONS

• Whisk flour, 2 teaspoons table salt, and yeast together in bowl of stand mixer. Whisk 1½ cups water, oil, and sugar in 4‑cup liquid measuring cup until sugar has dissolved. 
• Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 
• Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours. 
• Lightly flour 2 rimmed baking sheets. Press down on dough to deflate. Transfer dough to clean counter; stretch and roll into even 12‑inch log. Cut log into 8 equal pieces (about 4 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), pat into 4‑inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough ball seam side down and, using your cupped hand, drag in small circles until dough feels taut and round and all seams are secured on underside of ball. Cover loosely with greased plastic and let rest for 15 minutes. 
• Arrange balls seam side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes.
• Adjust oven racks to upper­-middle and lower-middle positions and heat oven to 425 degrees. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-​high heat. Using slotted spatula, transfer 4 buns seam side up to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer buns seam side down to wire rack and repeat with remaining 4 buns. Let rest for 5 minutes. 
• Line now-empty sheets with parchment paper and lightly spray with vegetable oil spray. Lightly beat egg, remaining pinch table salt, and remaining 1 tablespoon water together in bowl. Transfer buns seam side down to prepared sheets, spaced evenly apart. Gently brush buns with egg mixture. Using sharp paring knife or single-edge razor blade, make two 2‑inch long slashes along top of each bun to form cross. Sprinkle each bun with ⅛ teaspoon pretzel salt. 
• Bake buns until mahogany brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in aluminum foil before being placed in bag, buns can be frozen for up to 1 month; thaw before reheating. To serve, mist buns lightly with water, sprinkle with pretzel salt, and bake in 300‑degree oven for 5 minutes.)

NOTES:
A 4-ounce bun makes a largish hamburger roll.  2 ounces would be a perfect bun to serve with soup or something like that.
Source: ATK