How To Make German Pretzel Buns

<em>You only need one recipe for German pretzel buns, and this is it. Blogger Meike Peters, of the acclaimed Eat in My Kitchen, has a new cookbook out filled with her favorite recipes. Inspired by European comfort food and Mediterranean classics, this collection of 100 dishes is a must-read for anyone looking for a cooking lesson with inimitable charm. </em> [related-posts]These buns are soft and spongy inside, with a thin brown crust that’s sprinkled with coarse sea salt. The secret to these buns is giving them a quick bath in a boiling alkaline solution before popping them in the oven — this is what gives them their distinctive flavor and color. I use baking soda to give the water a high pH level. The mixture isn’t as strong as the lye used in professional bakeries, but it’s safer and still creates that irresistible pretzel look and taste. <a href="https://www.amazon.com/Eat-My-Kitchen-Cook-Treat/dp/3791382004" target="_blank">Reprinted with permission from <em>Eat in My Kitchen</em></a>

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