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455F, yield 7 buns
1) 25g bread flour
1) 100g water
2) 132g whole milk (115F)
2) 2 tbsp. (22g) brown sugar
2) 2 tsp. (6g) active dry yeast
3) 269g bread flour
3) ¾ tsp. salt
4) 2 tbsp. (28g) unsalted butter, room temp
5) 39g bread flour, additional
Boiling Solution:
4) 1.5 quartz (1.4L) water
4) ¼ cup (55g) baking soda
Bread Brush:
5) 1 egg
5) 2 tsp. water

In a sauce pan cook (1) for 4min until thickened. Set aside to cool before use.

Combine (2) set aside for 15min.

In mixing bowl combine (3) make a well add yeast mixture knead until fully combined then add butter (4), (5) knead for 8min

Portion the dough out into 7 pieces. Dough weight 602g, each bun 86g. Put round dough on slightly oiled tray so it does not stick, cover with saran wrap and let it rise for 1 hour.

Take each dough and roll into a rope and shape into pretzel. Rest for 20 minutes.

Boil each dough 15 sec each side. Use paper towel to remove excess liquid and lay dough on baking tray lined with parchment and cornmeal sprinkle. Brush with egg wash and sprinkle coarse salt on top of dough and bake right away.

Bake buns at 455F for 15 minutes.