Pretzel Buns are Soft, Chewy, and Easy to Make at Home

Get the recipe: https://bakewith.us/cj7uqh3v Hey, friends, Martin here, celebrating King Arthur’s Big Month of Bread with these delicious pretzel buns. Imagine the best parts of a soft pretzel: the golden brown, shiny crust; the salty topping; and the soft, chewy interior. Now imagine all of these qualities in a homemade bun that's packed with your favorite sandwich fillings. They bring a fresh twist to classic sandwiches, as well as hamburgers and hot dogs. SHOP THIS RECIPE: Bread Flour: https://bakewith.us/7cw3kltq Bread Lame: https://bakewith.us/f4g0fzds Bowl Scraper: https://bakewith.us/v1xemwvg Digital Scale: https://bakewith.us/3dhvmgmg CREDITS Host: Martin Philip Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Lydia Fournier Editor: Malik Fakiri Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Executive Producer: Chris McLeod CHAPTERS 0:00 Martin kicks off the Big Month of Bread! 0:31 Learn the mix and the importance of bread flour 3:57 Slap and fold the dough to build strength 5:18 Divide and shape into two styles of pretzel buns 10:54 Boil the dough for a brown, chewy exterior 14:31 Bake these gorgeous pretzel buns