pretzel buns

i  love soft pretzels in general so of course i absolutely love pretzel buns for hamburgers! but they are so ridiculously priced... 4 for $3.99 at the local market by my house! i have made pretzel bites before and they worked out very well so i thought why not try these... i just wish that i had done this sooner! lol

Pretzel buns

from http://www.thedutchbakersdaughter.com/2012/01/pretzel-buns.html

1 3/4 cups milk, warmed to 110 degrees F. (bathwater warm)

2 tablespoons olive oil

2 teaspoons active dry yeast

3-3 1/2 cups flour

1 teaspoon salt

Water Bath

7-8 cups water

1 tablespoon salt

4 tablespoons baking soda

Place the warmed milk in a large mixing bowl. Stir in the olive oil and the yeast. Let this mixture stand for about 5 minutes or until it starts to foam (this way you know the yeast is working). Add three cups of the flour and the salt.

Attach the dough hook and knead the dough for about 5 minutes, adding additional flour, if needed. The dough should nearly clean the sides of the bowl, but still be a little tacky. Remove the dough from the bowl and place on a lightly floured surface. Knead lightly, by hand, for about a minute until the dough is smooth and elastic.

Place the dough in a well oiled bowl and turn it over so that both sides are oiled. Cover the bowl with a clean towel and let the dough rise until it has doubled, about 45 minutes.

Punch the dough down and place on a floured surface. Divide it into 8 pieces. Form each piece of dough into a ball. Place the dough balls on a lined baking pan, cover and allow to rise for an additional 20 minutes.

Preheat the oven to 400 degrees F.

While the buns are rising, prepare the water bath. In a large pot, combine the water, salt, and baking soda; bring to a rolling boil. Gently drop the dough buns into the boiling water, a few at a time, letting them sit in the bath for about 30 seconds on each side. Remove them with a slotted spoon and place them back on the lined baking pan. Using a serrated knife, cut 2 lines across each bun (and sprinkle with course salt if you want).

 Bake for 25 to 30 minutes, or until the buns are a deep brown. Transfer to a rack to cool. If you aren't planning on using these right away, freeze them.