Pretzel Buns

Steps

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1. 1
   Combine dry ingredients: bread flour, salt, sugar, yeast, and butter. Use a paddle attachment rather than a dough hook and mix for a few seconds.
   ▶ ≈0:15
2. 2
   Add liquid (equal parts water and milk, or either alone) and mix until combined. Increase to medium-high speed and mix for an additional 4 minutes. Avoid overheating the dough by using cooler liquid; aim for a final dough temperature around 25°C (77°F).
   ▶ ≈0:36
3. 3
   Let the dough ferment for about 2 hours until it doubles in size. Flip it over without adding extra flour, as the fat content prevents sticking.
   ▶ ≈1:35
4. 4
   Divide the dough into 12 portions and shape each into a tight round.
   ▶ ≈2:00
5. 5
   Freeze the buns for a couple of hours to firm them up, then shape them into flat discs (flying saucer shapes).
   ▶ ≈2:10
6. 6
   Carefully submerge each bun in lye solution for about 8 seconds (lye is strongly corrosive, use with extreme caution) and arrange on a greased baking sheet.
   ▶ ≈2:18
7. 7
   Score the tops and sprinkle with sesame seeds.
   ▶ ≈2:42
8. 8
   Cover and let proof in a warm area for about 90 minutes.
   ▶ ≈2:42
9. 9
   Bake in a hot oven at 450°F (230°C) for about 12 minutes until golden.
   ▶ ≈2:50