Bread Machine Pretzel Dough for Buns or Rolls

Step 1

Add 1 cup + 1 tablespoon water, 1 tablespoon packed light brown sugar, 1 tablespoon vegetable oil, ½ teaspoon salt, 3 cups unbleached all-purpose flour, and 1¼ teaspoon instant yeast to the bread machine pan in the order given. Select the DOUGH cycle, then press START.

Step 2

After starting, lift the lid to check that the paddles are properly engaged and the dough is forming a ball. At 15 minutes, recheck consistency: If it is too wet, Add one tablespoon of flour at a time.If it is too dry, Add one tablespoon of liquid at a time.The dough should stick to the sides briefly, then pull away cleanly. Read more about this surprising secret to success with a bread machine.

Step 3

Once the DOUGH cycle is complete (dough will double in size), transfer it to a floured surface (a silicone mat works well for easy cleanup).

Step 4

Preheat your oven to 400˚F (200˚C).

Step 5

Shape Dough: Divide the dough into 8 equal portions and roll each into a smooth ball (see video).Let the balls rest for 15 minutes while preparing the water bath.

Step 6

Prepare a water bath: In a large pot. Add ¼ C soda and 1 T salt to the water and bring to a boil.

Step 7

Boil Dough: Gently flatten each ball into a flat bun-like shape. Drop buns into the boiling water bath and simmer for 30 seconds per side.Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin.Remove buns with a slotted spoon to a greased baking sheet or silicone mat (to prevent sticking).

Step 8

Slice and Salt:Use a sharp knife, razor blade, or lame to cut an X about ½ inch deep into each bun.Sprinkle with coarse salt.

Step 9

Bake:Bake at 400˚F (200˚C) for 20-24 minutes, or until the internal temperature reaches 195-200˚F (88-90˚C) on a quick-read thermometer.

Step 10

Cool and Serve:Transfer buns immediately to a cooling rack. Serve warm, slice for sandwiches, or enjoy on their own.

Step 11

Best eaten the day you make them. (See post for details on making the day before.)