According to pretzel bread recipe, raw dough buns must be dipped for 30 seconds into a water with baking soda before going into the over in order for them to develop that pretzel brown crust, but it also seems to make the crust quite hard. Is there anything I should add or do to make the pretzel bun's crust soft like this:
All the recipes I tried to follow on the internet came out with a very hard pretzel crust.
Best Answer
Since what you're making is a pretzel that you want to act like a soft loaf, I would try treating it like a bread.
To keep the crust on homemade bread soft, people brush the top with a fat of some kind (usually butter). So you could try liberally brushing the tops of your buns with butter when they're fresh from the oven and still hot. That should keep the "crust" of your mini-loaf nice and soft.