Lemon Chicken Salad on a Pretzel Bun

Directions

1. 1In a large bowl or bowl of a stand mixer, whisk together flour, yeast and sugar. Add water and salt; knead until smooth and elastic, about 3-5 minutes. Transfer dough to a lightly greased bowl, cover with greased plastic wrap and let rise until doubled, about 1 hour.
2. 2Punch down dough and place on a lightly floured surface. Divide dough into 8 pieces; roll each piece into a ball.
3. 3With a serrated knife, lightly slash the top of each ball. Cover with lightly greased plastic wrap and let rise until nearly doubled, about 20 minutes.
4. 4Meanwhile, preheat oven to 375 degrees F and prepare the water bath: In a large pot, bring 8 cups water to a boil. Add baking soda (be careful: It will foam up!) and sugar. Line a baking sheet with greased parchment paper or a silicone mat and set aside.
5. 5When dough is risen, place 4 balls at a time in the water bath. Cook on each side 30 seconds, then remove with a slotted spoon and place on prepared baking sheet. Repeat with remaining balls.
6. 6Brush dough lightly with egg wash and sprinkle with coarse salt. Bake 20-25 minutes or until dough is a deep golden brown. Remove from oven and let cool 10 minutes on baking sheet, then completely on a cooling rack.
7. 7To make the chicken salad: Bring a large pot of water to a boil. Slice each chicken breast in half and place chicken pieces in boiling water. Cook 10-15 minutes or until chicken is fully cooked. Remove chicken from water bath and let cool completely.
8. 8Using two forks, shred chicken in a large bowl. Add Greek yogurt, chopped celery, chives, lemon juice and zest and salt and pepper to taste. Stir to combine.
9. 9Cut pretzel buns in half and spoon chicken salad on top. Serve sandwiches immediately.