Pretzel Sandwich Buns

• DOUGH
• 1 3/4 cups warm water
• 2 tablespoons unsalted butter
• 3/4 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1/4 cup nonfat dry milk powder
• 2 teaspoons instant yeast
• TOPPING
• coarse sea salt
• WATER BATH
• 2 quarts water
• 1 tablespoon salt
• 1/4 cup baking soda

1. Mix and knead the dough ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough.
2. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface.
3. Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
4. Preheat the oven to 400u0b0F.
5. Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
6. Drop 5 dough balls at a time into the water bath.
7. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
8. Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
9. Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

dough, warm water, unsalted butter, salt, allpurpose, nonfat dry milk powder, yeast, topping, salt, water bath, water, salt, baking soda

Taken from www.food.com/recipe/pretzel-sandwich-buns-509256 (may not work)