Homemade Soft German Pretzel Buns (Laugenbrötchen)

Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.

Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Start weighing out 100 gram (3.5 ounces) pieces of dough. Alternatively, if you don't have a kitchen scale, you could shape the dough into a long, even thickness log and divide into 8 equal pieces. Shape each piece of dough into little ball shapes.

Transfer the pretzel buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop for about 60 minutes.

Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe (luckily everyone should have these at home by now). Add the premeasured lye (it comes in dry granules) into COLD water, not the over way around. At this point, I like to step to the side for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear. Now dip the pretzel buns using a steel skimmer (you could also use two large spoons) for 5 to 10 seconds each before transferring them using your skimmer onto a baking sheet covered with parchment paper or a silicone baking mat (I have found the baking mats work better in releasing the pretzel rolls after baking, so it may be time to invest in some). 

Take a small, sharp knife and cut an X on the top of each roll to enable it to rise during the baking. Then sprinkle with the pretzel salt.

Bake at 355° Fahrenheit or 180° Celsius (convection/Umluft setting) for about 12 minutes or until golden brown (I like to rotate them after 6 minutes. Allow to cool for a few minutes before enjoying on their own, with butter or Obatzda, a Bavarian cheese spread that I love so much!