Activate the yeast. In a large bowl, whisk 1 cup of warm water with 1 tablespoon sugar. Sprinkle 2¼ teaspoons yeast over the top. Let it sit 5–10 minutes until foamy. If nothing happens, your yeast may be old or the water too hot or cool.

Mix the dough. Add 2 tablespoons melted butter, 1 beaten egg, and 1½ teaspoons salt. Stir in 3½ cups bread flour, one cup at a time, until a shaggy dough forms. Switch to a sturdy spoon or your hands as it thickens.

Knead to smooth. Turn the dough onto a lightly floured surface. Knead 6–8 minutes, adding small sprinkles of flour as needed, until it’s smooth, elastic, and slightly tacky but not sticky. Aim for a soft, springy feel.

First rise. Lightly oil a bowl. Place dough inside and turn to coat. Cover and let rise in a warm spot for 45–60 minutes, or until doubled. A slightly warm oven (off) or a sunny counter works well.

Shape the buns. Punch down the dough and divide into 8 equal pieces for standard burger buns. Shape each into a tight ball by tucking edges underneath, then roll gently to smooth the top.

Second rest. Place balls on a greased or parchment-lined baking sheet, spaced 3–4 inches apart. Cover loosely and rest 15–20 minutes while you heat the oven to 425°F (220°C) and prepare the baking soda bath.

Prepare the baking soda bath. Bring 8 cups water to a gentle boil in a wide pot. Slowly add ½ cup baking soda, stirring carefully. It will foam—add gradually to prevent overflow.

Boil the buns. Working in batches, lower each dough ball into the simmering solution for 20–30 seconds per side. Use a slotted spoon to flip and remove. Let excess water drip off, then return to the sheet. This step creates the deep color and chewy crust.

Score and top. With a sharp knife or lame, slash an X or two small cuts on top of each bun. Brush lightly with beaten egg for extra shine, if you like. Sprinkle with coarse pretzel salt.

Bake. Bake 14–18 minutes, rotating the sheet once halfway through, until the buns are a rich golden brown. The kitchen will smell amazing and the tops should look glossy and firm.

Cool before slicing. Let buns cool on a wire rack at least 15–20 minutes. This helps set the crumb so they slice cleanly and hold your burger without squashing.