Pretzel Buns

Recipe View Activate the yeast: In a small bowl, combine yeast and 1 teaspoon of sugar with 1/2 cup warm water (100-110°F). Let stand for about 5 minutes, or until foamy, indicating the yeast is active.

Recipe View Combine wet and dry ingredients: In a large mixing bowl, combine the warm milk, shortening, eggs, remaining 1/4 cup sugar, vegetable oil, and salt. Mix on medium speed with an electric mixer until well combined.

Recipe View Add flour gradually: Gradually add 3 cups of flour to the wet ingredients, mixing until smooth. Then, add the remaining 3 cups of flour, 1/2 cup at a time, mixing well by hand after each addition until the dough comes together. (5 minutes)

Recipe View Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. The dough will be slightly sticky.

Recipe View First rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat in oil. Cover with a clean cloth and let rise in a warm place (80-95°F) for about 1 hour, or until doubled in volume.

Recipe View Preheat oven: Preheat your oven to 350°F (175°C).

Recipe View Shape the buns: Punch down the risen dough. Divide the dough into equal portions (about baseball size). Roll each portion into a 'snake' approximately 6 inches long. Shape each snake into a spiral or knot to give the tops some texture.

Recipe View Baking soda bath: In a bowl, mix the baking soda with 4 cups of hot water (no need to fully dissolve the baking soda). Dip each bun into the baking soda solution briefly, then transfer to a baking sheet lined with parchment paper.

Recipe View Final touches and bake: Brush each bun with melted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Recipe View Cool and serve: Transfer the baked pretzel buns to a wire rack to cool slightly before serving. (15 minutes)