Pretzel Buns

Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Add milk shortening eggs oil 3 cups flour 1/4 cup sugar and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand 1/2 cup at a time mixing well after each addition. When the dough has pulled together turn it out onto a floured surface and knead until smooth and elastic about 5 minutes. The dough will be sticky.

Lightly oil a large bowl then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume about 1 hour. Uncover the dough and punch it down.

Preheat an oven to 350 degrees F (175 degrees C).

Pull off baseball size portions of dough and roll into \snakes\ about 6 inches long. Roll each \snake\ into a spiral to give the tops some texture. Set each formed bun aside.

Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown 20 to 25 minutes. Cool on a wire rack or brown paper bag.