Pretzel Buns

In a large bowl, dissolve 1 tbsp sugar and 2 1/4 tsp active dry yeast in 1 1/2 cups warm water. Let stand for 5 minutes until foamy.

Add 4 1/4 cups all-purpose flour, 2 tbsp melted butter, and 1 1/2 tsp salt to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and flatten slightly to form a bun shape. Place the buns on the prepared baking sheet.

In a large pot, bring 8 cups of water and 1/2 cup baking soda to a boil. Carefully drop each bun into the boiling water for 30 seconds, then remove with a slotted spoon and return to the baking sheet.

Brush the buns with 1 large egg beaten with 1 tbsp water, and sprinkle with pretzel salt.

Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.