Vegan Homemade Pretzel Buns

Instructions

To make the pretzel dough

1. In a large mixing bowl add lukewarm water and yeast. Stir, then let hydrate for 1 minute. Add the oil, then flour, salt, and sugar. Mix by hand or with a wooden spoon until just combined into a shaggy dough, around 30 seconds.
2. To knead with a stand mixer: Using the dough hook, turn mixer to lowest speed and let knead for 3 minutes. Turn off mixer and let the dough rest for 5 minutes. Then turn back on low and let knead an additional 3 minutes. Turn the dough onto a clean, lightly floured surface and knead for 1 minute adding flour or water if necessary. The dough should be lightly tacky but not sticky, if too sticky add more flour and if not at all tacky wet your hands and knead the water into the dough.
3. To knead by hand: Knead dough by hand for three minutes, beginning in the bowl until it forms a nice uniform mass, then transferring to a clean, lightly floured surface. Let the dough rest for 5 minutes, then knead an additional 3-4 minutes. In the last minute of kneading add water or flour as necessary to create a lightly tacky but not sticky dough.
4. Place dough into a lightly oiled large mixing bowl and turn the dough ball, cover with plastic wrap and place in the refrigerator overnight, or up to 4 days. If you are going to bake in batches, divide before refrigerating and place each batch into a separate bowl.

On baking day

1. Divide the dough into 12 equal portions (~108g each), there is no need to flour the counter as it should not stick. Working gently to deflate as little as possible, form the dough into balls by forming a rough round shape. On a clean surface, with the seam side facing down, cup your hand over the ball of dough and make a small circular motion. This will pull the outside of the dough around and under and create a tight skin around the dough ball. There will be a seam at the bottom of the ball, if your dough is a bit dry the seam will not close (don't worry about it, just keep going with the process--it will turn out fine!), but if it's at the correct hydration the seam will mostly close up.
2. Place the formed balls of dough onto a lightly greased parchment lined baking sheet, seam side down. Spray the tops with oil and lightly cover with plastic wrap. Leave to rise for 1 - 1 1/2 hours until about doubled in size. To check that they are fully proofed and ready for their baking soda bath and baking, poke the dough with your finger to create an indentation (poke the side or bottom to not mar the top of your bun!). If fully proofed, it will only spring back ~25%. If it springs back almost all the way quickly the dough needs more time, and if it doesn't spring back at all you've over proofed and work as quickly as possible to get the dough in the oven. Pop the baking sheet into the fridge if you need to.
3. About 45 minutes before the dough is ready to bake, preheat your oven to 400 ºF and place a rack in the center of the oven.
4. When the buns are fully proofed, prepare the baking soda bath. Add the 2 quarts of water into a large stock pot and bring to a boil. When boiling add the baking soda and salt. Working with 3-4 buns at a time (don't over crowd the pot!), boil 30-60 seconds on each side. Remove with a slotted spoon and return to baking sheet. Repeat until all buns are boiled. If you would like to score the tops of the buns use a sharp knife and cut an X pattern into the top. This is optional.
5. For a little extra shine, brush the tops of the buns with a little non-dairy milk right before baking.
6. Bake the buns for 12 minutes, then rotate the baking sheet for even baking, and bake an additional 8-10 minutes. The buns are done when they are a deep golden color. Let cool at least 20 minutes before using.
7. If you don't finish them on the first day, slice open the buns then pop them into a freezer bag. Freeze until ready to use, just allow to defrost for ~30+ minutes on the counter then toast or grill.