Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups (397g) water warm
  • 2 tablespoons (28g) unsalted butter
  • 3/4 teaspoon salt
  • 4 1/2 cups (540g) King Arthur Unbleached Bread Flour
  • 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons instant yeast
  • pretzel salt or coarse salt e.g. Sel Gris
  • 2 quarts (1814g) water
  • 1 tablespoon (18g) salt
  • 1/4 cup (57g) baking soda

Instruction

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough., 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., Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below., Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. Place the balls on the baking sheet, cover, and let rest for 15 minutes., Preheat the oven to 400°F., Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot., Drop 5 dough balls at a time into the water bath., Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet., Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt., 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.