Soft Pretzel Buns

Great on their own as a snack, or use as a hamburger bun. Grab one (or two) and nosh!

1 ½ cup warm water (110°F)
2 ¼ teaspoons active dry yeast (not instant rise yeast)
2 teaspoons sugar
4 ½ cups unbleached all-purpose flour
2 teaspoons Kosher salt
4 tablespoons unsalted butter, melted
¼ cups baking soda
1 egg, lightly beaten
Pretzel salt, for sprinkling

View the full recipe at Life Currents →