Pretzel Cocktail Buns
  • ¾ cup milk
  • ¼ cup water
  • 1½ tablespoons sugar
  • 1 package active dry yeast
  • 2½ to 3 cups all-purpose flour
  • 3 tablespoons butter, softened
  • 1¼ teaspoons sea salt
  • 3 cups hot water
  • ¼ cup baking soda
  • 1 egg yolk, lightly beaten
  • 1 tablespoon water
  • coarse salt, for sprinkling
  1. Heat and stir milk, ¼ cup water and sugar in a small saucepan over medium heat, until the liquid reaches 110 to 115 degrees. Remove from heat and pour into the bowl of a stand mixer. Sprinkle the packet of yeast over the top and allow it to sit for about 5 minutes, or until foamy.
  2. Add 2½ cups of flour, the butter and the salt. Beat on low speed with the hook attachment to combine, about 5 minutes. Turn speed to medium-high and mix for an addition 8 to 10 minutes, or until a soft dough forms. If the dough is sticky, you may add in additional flour - I used about another ½ cup. You'll want the dough to be slightly sticky, but able to pull away from the sides of your bowl easily.
  3. Turn the dough out onto a dry surface and knead a few times. Shape dough into a ball. Place dough into a greased bowl, turning once to coat. Cover with a clean kitchen towel and place in a warm spot to rise until doubled in size, about 1 hour.
  4. Punch dough down. Turn out onto a dry surface and divide into 12 equal portions - roll each into a smooth ball. Mine were about golf ball size. Place dough balls onto a baking sheet lined with parchment paper or a Silpat. Cover an let rest for 30 minutes.
  5. Preheat oven to 425. In a deep pot, combine hot water and baking soda. Drop dough balls, one at a time, into the hot water mixture with a slotted spoon. Turn once to make sure the entire surface of the dough ball is covered with the water. Remove balls and blot the bottoms dry with a paper towel. Arrange the balls on your prepared baking sheet, about 1½ inches apart.
  6. Combine egg yolk and 1 tablespoon water in a small bowl. Brush the tops of the dough balls with the egg wash, then sprinkle with coarse salt. Bake for 10 minutes, or until the buns turn a deep golden brown.
Recipe by Kitchen Meets Girl at