Ingredients
Dough
- 4 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons dark brown sugar
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons coarse salt
- 1 cup warm water
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces, at room temperature, plus more for greasing
- Canola oil, optional
Water Bath
- 1 gallon (16 cups) water
- 2/3 cup baking soda
- 1/4 cup plus 2 tablespoons packed dark brown sugar
To Finish
- Pretzel salt or flaky sea salt, for sprinkling
- Soft scrambled eggs or other sandwich fillings
Directions
- For the dough, combine the flour, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined, then switch to the dough hook. With the mixer on low, add the water mixture in a steady stream. Continue to mix until a shaggy, but cohesive dough forms, about 3 minutes. Add the butter pieces, a few at a time, and continue to mix until the dough is smooth, supple, and pliable, 5 to 7 minutes. Transfer the dough to a buttered bowl, cover with plastic wrap, and let rise until doubled in size, 1 to 2 hours. It’s best to watch the dough rather than the clock.
- Line a baking sheet with a silicone baking sheet or liberally coat in canola oil. Tip the risen dough onto a lightly floured surface, knead a couple of times to push out the air. Cut the dough into 8 equal pieces, then roll each piece into a tight ball. Transfer to the prepared baking sheet and set aside. Let rise until slightly puffed and the dough bounces back slowly when pressed lightly, 30 minutes to 1 hour.
- Preheat the oven to 425° F. Bring the water to a simmer in a large pot. Add the baking soda and brown sugar (the mixture will bubble vigorously), and whisk to combine.
- Working a few at a time, use a slotted spoon to carefully lower the buns into the simmering water bath. Cook for 30 seconds to 1 minute per side, then transfer them to the same baking sheet. Using a sharp knife, score the top of each bun with an ‘X’ and sprinkle with salt.
- Bake until puffed and deep golden brown, 15 to 18 minutes. They should feel crisp on the outside when you touch them. Transfer the baking sheet to a rack to cool.
- To serve, cut the buns and serve with soft scrambled eggs or your favorite sandwich fillings.
