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To make the dough: In a large bowl or the bowl of a stand mixer, combine the dough ingredients using a spoon, flexible spatula, or the flat beater attachment. The dough will look a little dry at first but will become a soft, somewhat cohesive dough as you stir. It’s OK if it looks a bit rough at this stage. Knead, by hand on a lightly floured surface or with the dough hook of the mixer, for 3 to 4 minutes, or until the dough is bouncy.
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Cover the dough and set aside for 30 minutes. While your dough is rising, grease or line a baking sheet with parchment.
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To make the topping: In a medium bowl, combine the glaze packet and the water. Set aside.
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Deflate the dough then divide it into 6 pieces (109g each). Shape each piece into a round and gently press to slightly flatten. Dip the top of each bun into the glaze and place on the prepared pan.
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Allow buns to rise, uncovered, for 30 to 60 minutes, or until puffy or roughly doubled in size. As the buns rise, preheat the oven to 375°F with a rack in the center.
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Once the buns have risen, gently brush the buns with the glaze to make sure they’re evenly coated. (You will have several tablespoons of the glaze left over; it can be discarded after this step.)
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Just before baking, use a sharp knife or kitchen scissors to score the buns down the middle, if desired. Lightly sprinkle with pretzel salt to your liking.
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Bake the pretzel buns for 25 to 30 minutes or until well browned. Cool completely on the before using. These pretzel buns are best served fresh.
