In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.

Increase speed to medium and knead for 10 minutes, until the dough is smooth, elastic, and doesn’t stick to the sides of the bowl or your hands. Add a little more flour if needed.

Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.

Line two baking sheets with parchment paper and lightly grease with nonstick cooking spray or butter, or line with ungreased silicone baking mats.

Press the dough down and turn out onto a clean work surface. Using a bench scraper, divide the dough into 12 equal pieces (about 78 grams each). Shape each piece into a smooth ball and place on the prepared baking sheets, arranging three buns per row (six buns per pan).

Cover and let rise for about 30 to 45 minutes, or until visibly puffed.

Meanwhile, preheat the oven to 400°F.

In a medium saucepan or pot, bring the water to a boil. Reduce heat to medium and gradually add the baking soda, taking caution as it will bubble up.

Working in batches of three, dip the pretzel buns into the baking soda solution for 15 seconds per side. Use a slotted spoon to carefully transfer back to the prepared baking sheets. Score the tops of each bun with a crisscross using a paring knife and sprinkle generously with pretzel salt immediately, while the buns are still wet. Don’t wait until all the buns are dipped, or the salt won’t stick. Repeat with remaining buns.

Bake for about 15 to 16 minutes, until deeply golden brown. Bake for less time for softer buns and more time for crispier buns.

Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels.

To store, freeze the baked pretzels in an airtight container for up to 1 month. To reheat, defrost for 30 seconds in the microwave, cut in half, and toast in a toaster oven to restore the crunchy exterior.