Pretzel buns

Ingredients:

• 1 cup of milk
• 1 packet 7 g active dry yeast (2 and 1/4 tsp)
• 1 tbsp. l. brown sugar
• 2.5 cups flour + extra for work
• 1 teaspoon fine salt
• 2 tbsp (30 g) butter, room temperature
• 0.5 cups of baking soda
• 1/4 cup coarse sea salt, plus extra for sprinkling on buns
• 1 large egg, lightly beaten

Preparation:

1. In a small saucepan, heat the milk to 40°C (104°F) and pour it into a medium bowl. Sprinkle the yeast over it and let it sit for about 2 minutes. Sprinkle with sugar and let it sit until foamy, about 5 minutes.
2. Combine the flour and fine salt in the bowl of a stand mixer fitted with a dough hook. Mixing on low speed, add the yeast mixture and butter and knead until the dough is smooth and soft, but slightly sticky, about 2 minutes. Spray a large bowl with cooking spray; place the dough in the bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
3. Generously spray a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch it into a log 16 inches long and about 2 inches wide. Cut into 8 equal pieces. Stretch each piece into a 6-inch rope, then roll it into a snail shape, tucking the end inside. Arrange the buns on the baking sheet and cover with plastic wrap. Let rest at room temperature for 15 minutes, then refrigerate for about 2 hours to allow the dough to rise slightly.
4. Preheat oven to 200°C (400°F). Fill a large saucepan or deep skillet with 3 inches of water. Add baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the buns and cook until slightly puffed, about 1 minute, turning them over with a slotted spoon. Spray the baking sheet again with cooking spray and arrange the buns on it. Repeat with the remaining buns. Lightly brush the buns with beaten egg and sprinkle with coarse salt.
5. Place in the oven and bake until the buns are golden brown, 18-20 minutes, rotating the pan halfway through baking. Transfer the finished buns to a wire rack and cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.