Pretzel Buns

Instructions:

1. Combine warm water, salt, yeast, and melted unsalted butter in a bowl. Let it sit for about 10 minutes to activate the yeast.

2. Mix dry milk and flour in a large bowl. For this step (and the next), using a stand mixer is recommended for ease and consistency, but you can also mix by hand if needed. Create a well in the center of the flour mixture and pour in the yeast mixture. Fold the dry ingredients into the wet until combined and slightly sticky.

3. Transfer the dough to a greased bowl. Cover with a tea towel and place in a warm area to rise for 1 hour, or until doubled in size.

4. Gently deflate the dough on a lightly greased work surface. Divide it into 6 pieces, shaping each into a ball. Flatten each ball to about 3" across.

5. Arrange the dough balls on a lightly greased baking sheet (or one lined with greased parchment). Cover and let them rest for 15 minutes.

6. Preheat the oven to 400°F (200°C).

7. Prepare a water bath by boiling the specified weight of water, salt, and baking soda in a large pot.

8. Gently drop 2-3 dough balls into the boiling water bath. Cook for 30 seconds, flip, and cook for another 30 seconds. Remove with a slotted spoon and place back on the baking sheet.

9. While still warm from the water bath, sprinkle the buns with coarse sea salt. Use a sharp knife to cut 1/2" (about 1.3 cm) deep crosses into the center of each bun. Proceed with boiling, topping, and scoring the remaining buns.

10. Bake for 20-24 minutes, until they achieve a deep brown color. Transfer to a cooling rack once done.