Hot dog pretzel buns

Ingredients:

• 1 cup of milk
• 0.25 cup light brown sugar
• 2 tablespoons of honey
• 1 packet of active dried yeast
• 2 tbsp (30 g) unsalted butter
• 2 cloves of garlic, grated on a fine grater
• 3 cups wheat flour, a little more for dusting
• 1 tbsp. bakery flour first grade
• 0.5 cups of baking soda, for cooking the dough
• Pretzel salt or coarse sea salt

Preparation:

1. In a small saucepan, heat the milk, 0.5 cups of water, sugar, and honey to 40-45°C. Pour into the bowl of a stand mixer. Add the yeast to the mixture and let it sit for 10-15 minutes until it blooms.
2. In a separate saucepan, combine butter and grated garlic and cook over medium heat for 2-3 minutes, until the garlic is fragrant and the butter has melted.
3. In a deep bowl, mix both types of flour.
4. Combine the resulting mixture with the yeast mixture and add the melted butter and garlic. Mix on medium speed, scraping down the sides of the bowl, for 5-7 minutes, until the dough is soft and elastic.
5. Line two baking sheets with silicone baking mats. Remove the dough from the bowl and place it on a floured cutting board. Form the dough into a ball. Divide into 4 equal pieces. Cut each piece into 8 equal pieces. Using your hands, form each piece into a small ball and place it on the prepared baking sheet. Cover with a kitchen towel and let it rest in a warm place for 12-15 minutes.
6. After the specified time, sprinkle a little more flour on the work surface and roll the balls into an oblong oval shape, 17 cm long. Place them on the prepared baking sheet, cover, and put them in a warm place for another 30 minutes.
7. Preheat the oven to 220°C (425°F). Position one rack at the top and one at the bottom of the oven. Line two more baking sheets with silicone mats or parchment paper.
8. In a deep saucepan, bring 8 cups of water to a boil, add baking soda, and stir. Add the shaped dough in batches and cook for 30-60 seconds per side.
9. Using a slotted spatula, remove the ovals from the dough and place them on the prepared baking sheets. Sprinkle the dough with pretzel salt immediately after removing them from the water to soak them in the salt. Make three shallow diagonal slits on the top.
10. Bake for 10-13 minutes, rotating the baking sheets up and down, when the pretzel buns are halfway baked.