Pretzel bread brings the best of soft pretzels to other delicious baked goods. You get a hard crunchy outer layer with a soft, fluffy interior that's tasty by itself while still going with any number of other foods. Whatever form your bread takes will be the perfect addition to any meal.
Melt 1 tbsp. of butter and add it to the brown sugar, mix well. (Reserve the other tbsp. of butter.)
Pour the butter and sugar mix into the yeast and water mix. Let it sit for 2 more minutes (until foamy).
Place the 2 cups of flour in a large bowl. Make room in the center and progressively add the yeast mixture into the middle of the flour. Add an extra ¼ cup water to knead.
Mix with a wooden spoon until the dough separates from the bowl.
When it starts forming a ball, place the dough on a working surface with a little more flour.
Start kneading with constant movement for about 5 minutes, or until the dough is not too sticky and the texture is smooth.
Add the salt and continue kneading for about 2 more minutes.
Place the dough back in the bowl (with a little more flour so it doesn’t stick). Cover it with plastic wrap or a tea towel and let it rest for 1 hour or until it doubles in size.
Knead again over a working surface, removing the air pockets inside the dough.
Form a long roll with the dough.
Cut the roll in 9 pieces (for small buns) or in 6 pieces (for burger-size buns).
Take each of the pieces and form a nice round ball using your hands.
Use a cooking razor (or a very, very sharp knife) to cut an X over each roll.
Preheat the oven to 400°F (200°C). Bring 6 cups of water and ¼ cup of baking soda to a boil. (Use a pot with high sides because there will be some foaming action.) Add the rolls one by one and let them cook for 30 seconds on each side. Remove to a greased pan.
Melt the remaining butter and brush it over the buns.
Sprinkle some sea salt over the buns.
Bake the rolls for about 20 minutes (until they are a nice brown color).