Edd Kimber's Pretzel Buns in Small Batches - Bake from Scratch

      Photography, recipe development, and styling by Edd Kimber

      "I enjoy a traditional pretzel, but I seldom have the urge to make a whole batch. Instead, I prefer their easier counterpart, the pretzel bun. These soft buns are quite easy to prepare and possess that unique pretzel taste; being made as soft bread buns, they are ultimately simpler to create and have a wider variety of uses. These buns are perfect for sandwiches, pairing with soup, or even serving as burger buns. For the most authentic flavor, they would typically be dipped in lye. (However, lye can be difficult to obtain and is highly corrosive, so it requires careful handling.) A suitable alternative is using baked baking soda. By baking the soda beforehand, its pH level alters, converting sodium bicarbonate into sodium carbonate, which is a stronger alkali closer to lye. Baked baking soda is significantly less caustic compared to lye, but it can still be an irritant, so handle it carefully and avoid contact with bare skin." —Edd Kimber

      Makes 6 buns

      Baked Baking Soda

      8 ounces (226 grams) baking soda

      Pretzel Bun Dough

      4 cups (500 grams) all-purpose flour, plus additional for dusting

      2¼ teaspoons (7 grams) instant yeast

      3 teaspoons (9 grams) kosher salt

      1⅓ cups plus 3 tablespoons (350 ml) lukewarm water (approximately 100°F/38°C)

      2 tablespoons (28 grams) unsalted butter, melted

      2 tablespoons honey

      Soda Bath

      5 cups (1.2 liters) water

      4 tablespoons (60 grams) baked baking soda

      To Coat

      1 large egg (50 grams), beaten

      Flaked sea salt

      To prepare the baked baking soda: Line a baking sheet with foil and record its weight. Combine the weight of the foil-lined pan with the weight of the baking soda and note that total. Spread the baking soda into a uniform layer and bake at 350ºF (180ºC), stirring every 30 minutes, until the weight of the baking soda decreases by one-third, which usually takes about 2 hours. The final weight of the baked baking soda should be approximately 150 grams. (To check this, weigh the baking sheet with the soda during baking, and subtract that weight from the initial weight of the foil-lined pan with unbaked soda.) Allow the soda to cool before transferring it to a sealed container. Label it as “baked baking soda” to avoid confusion with regular baking soda.

      To make the pretzel bun dough: In the bowl of a stand mixer, combine the flour, yeast, and salt with a whisk. Add the water, butter, and honey, then mix with the dough hook on medium-low speed until a rough dough forms. Scrape down the bowl and dough hook, then continue mixing on medium-low speed until the dough becomes smooth and elastic, approximately 15 minutes.

      Remove the dough and shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it sit for an hour or until it has doubled in size. Cut six 5-inch squares of parchment paper and place them on a baking sheet. Transfer the dough to a lightly floured work surface and divide it into 6 equal portions (about 155 grams each). Shape each piece into a tight round and place seam-side down on a parchment square. Loosely cover the buns with plastic wrap or a damp kitchen towel, and allow them to rest for 30 minutes or until they puff up.

      Preheat the oven to 400ºF (200ºC) and line another baking sheet with parchment paper. For the soda bath: Bring water to a simmer in a saucepan. Slowly whisk in the baked baking soda, adding it gradually to prevent excessive fizzing. With the water on low heat, carefully place the buns on the parchment into the water, one or two at a time. Soak the buns for a minute, turning them halfway. While the buns are in the water, you will be able to remove the parchment squares easily. Use a slotted spoon to lift the buns out of the water and transfer them to the prepared parchment-lined baking sheet. Once all the buns have completed the soda bath, brush them with beaten egg and score an “X” on the surface of each bun with a sharp knife. Sprinkle the buns with flaked sea salt, and then place them in the oven.

      Bake for 10 to 15 minutes, or until they turn a warm mahogany brown. Remove them from the pan and allow them to cool completely on a wire rack. They will last for 2 to 3 days in a sealed container and can also be frozen for up to 2 months.

      Let us know how it turned out!