Pretzel Buns (Burger Size)

Combine 1 1/2 cups Warm Water, 1 tablespoon Sugar, 2 teaspoons Kosher Salt, 2 1/4 teaspoons (1 package) instant yeast, 4 1/2 cups Flour and 1/4 cup melted Butter in a Food Processor until well incorporated and dough starts to pull away from the sides of the processor. Approx. 5 minutes.  Transfer dough to a clean oiled bowl, cover and let rise for 1 hour or until doubled in size. Preheat oven to 450 degrees.

Line a sheet pan with parchment paper or a Silpat and set aside. Bring 10 cups of water and 2/3 cups baking soda to a rolling boil. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form into a Bun and place on Parchment/Silpat lined sheet pan.  Place the Buns into the boiling water for 30 seconds, turning once. Remove Buns from the water using a large flat spatula and return them to the sheet pan.

Brush the tops of each Bun with the beaten egg and water mixture (1 large egg yolk w/ 1 tablespoon water) and sprinkle with Kosher Salt or Pretzel Salt. Slash tops with sharp bread knife once or twice. 

Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.