Soft Pretzel Buns

Mix yeast and 1 teaspoon sugar into 1/2 cup of lukewarm water in a small bowl. Ensure the temperature is below 100 degrees F (40 degrees C). Allow it to sit for 5 minutes, allowing the yeast to soften and produce a creamy foam.

Combine milk, shortening, eggs, 3 cups of flour, oil, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend the ingredients with an electric mixer on medium speed until they form a smooth mixture. Gradually add the remaining 3 cups of flour, one half cup at a time, mixing thoroughly after each addition. When the dough comes together, transfer it onto a floured surface and knead until it becomes smooth and elastic, approximately 5 minutes. The dough may feel sticky.

Lightly grease a large bowl with oil, then place the dough inside and coat it evenly. Cover the bowl with a light cloth and let it rise in a warm environment (80 to 95 degrees F or 27 to 35 degrees C) until it has doubled in size, roughly 1 hour. Remove the cloth and punch down the dough.

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

Create baseball-sized portions of dough and shape them into "snakes" approximately 6 inches long. Roll each "snake" into a spiral to add texture to the tops. Set each formed bun aside.

Mix 4 cups of hot water with baking soda in a bowl. The baking soda does not require complete dissolution. Dip each bun into the baking soda solution before placing it 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. Allow the buns to cool on a wire rack or brown paper bag.