Pretzel Hot Dog Buns

Directions

1. In a large mixing bowl fitted with the dough hook, combine warm water with 1 tbsp of the honey and the yeast. Allow to sit for 5-10 minutes to proof until foamy. Stir in the rest of the honey and melted butter. Turn mixer on low and add both the Kodiak Power Cakes and all-purpose flour 1 cup at a time, mixing with the dough hook until just combined before each addition until you have added all the flour. If your dough is a little bit sticky, just add in flour 1 tbsp at a time until it pulls away from the edges of the bowl. Turn mixer onto medium-high and allow to knead until dough is smooth and elastic – about 5 minutes.
2. Turn dough out and knead by hand to shape into a ball. Grease your bowl with olive oil and set the dough back in. Cover with plastic wrap and allow to rise in a warm place for 60-90 minutes until doubled.
3. Once your dough has risen, turn it out onto a clean work surface, that has not been floured. You want your dough to kind of stick to the work surface as this will make it easier to shape. Cut dough into 6 equal parts. Use your hands to roll each piece into about a 5-inch log. Place the logs onto a baking sheet and cover with a tea towel to rise for another 20 minutes.
4. Meanwhile, pre-heat oven to 450 degrees and bring a large pot of water to a rolling gentle boil with 1/4 cup of baking soda.
5. Once your water is boiling and your pretzel buns have proofed, add pretzel buns to the water 1 at a time and let them boil for 30 seconds on each side. Use a slotted spoon to remove them from the water and place back onto baking sheets.
6. Brush the pretzels with your egg wash. Sprinkle the pretzels generously with coarse salt, and make three slits in the top with a sharp knife.
7. Place in the oven to bake for 16-18 minutes or until they are a nice golden color.