Recipe courtesy of Robert Bogin, Executive Pastry Chef, North Ranch Country Club (Westlake Village, Calif.)
- Whisk in brown sugar and dissolve 2 quarts of warm water.
- Whisk yeast into the water/brown sugar and let stand 5 mins so the yeast starts to develop. Melt butter just until its creamy and slightly viscous.
- In mixing bowl with a dough hook, place flour and kosher salt and stir slightly to distribute salt.
- Pour water/yeast mix in one batch into bowl along with melted butter.
- Turn mixer on speed 1 and develop gluten. Mix until you get about 4"-5" of window-paning gluten formation.
- Pull from mixer and allow to rest in well-sprayed bowl until doubled in size.
- Meanwhile, in large rondo pot, bring water and baking soda mix to a simmer.
- Use a spider or slotted spoon ready for dipping pretzel buns.
- With a high-quality vegetable oil, spray generously on flat sheet pans.
- Proof until dough comes up (approximately 1 ½ times the size). Avoid over-proofing as you need to be able to handle the raw dough in order to poach them.
- With water at a low boil, begin poaching two rolls at a time (5 seconds per side).
- Immediately drop onto the well-sprayed sheet pan. After you have poached them all, egg wash them and allow to briefly proof again for 5-10 minutes.
- Bake at 325° F until a nice deep brown color is formed.
- Cool on a wire rack.