Salted Pretzel Sticky Buns (Print Version)

# Ingredients:

→ Pretzel Dough

01 - Pretzel salt, to top things off
02 - 60 ml milk
03 - 35 g baking soda
04 - 1900 ml water, for boiling
05 - 15 ml water, for the egg wash
06 - 1 large egg
07 - 5 g kosher salt
08 - 25 g dark brown sugar
09 - 30 ml canola oil
10 - 300 ml water
11 - 7 g instant yeast
12 - 16 g rye flour
13 - 440 g bread flour

→ Filling

14 - 18 g ground cinnamon
15 - 220 g packed brown sugar
16 - 85 g unsalted butter, fully softened but not runny

→ Sticky Bun Sauce

17 - 1 pinch salt
18 - 160 ml light corn syrup
19 - 550 g brown sugar, super packed
20 - 340 g unsalted butter

# Instructions:

01 - Wait about 10 minutes to cool, then flip the pan over onto a big enough platter and let those sticky buns slide out with that sweet sauce.
02 - Pop the pan in an oven that’s been warmed up to 175°C and bake everything until you see a nice golden color, about 30 to 35 minutes.
03 - Wrap the pan in plastic and let the buns hang out for 25 to 30 minutes – they should get nice and puffy.
04 - Go through rolling, filling, boiling, and putting the rolls in the pan again for your second half of dough.
05 - Slice your dough log into pieces about 5 cm wide, or six rolls, and line them up (cut sides up) into one half of the pan where all the sticky sauce is chilling.
06 - After pulling out the log, brush it with some milk and shower it with pretzel salt.
07 - Lift the parchment to lower the dough roll into the bubbly baking soda water, dunk for thirty seconds, flip it, and dunk for thirty more seconds. You just want a quick soak each side.
08 - Fill a big roasting pan with 1900 ml water and the baking soda. Bring this to a bubbling boil on the stove.
09 - Once the log is set, gently roll it back and forth to seal those seams, then move it to a piece of parchment paper about 76 x 38 cm.
10 - Roll up the dough from the short end into a tight log shape. Pinch all along to keep the seam and both ends totally sealed.
11 - Take one piece of dough and roll it out until you get a 25 x 38 cm rectangle. Spread half your cinnamon filling everywhere except for a 2 cm edge for sealing. Brush that clean edge with the egg wash.
12 - Stir together the soft butter, brown sugar, and cinnamon until you’ve got an even mix.
13 - Give the dough a punch to let air out and split it into two equal lumps.
14 - About 20 minutes before you’re done proofing, melt the butter in a pot, throw in brown sugar, corn syrup, and a pinch of salt. Let it bubble gently and stir until you have a smooth caramel-like mix. Pour that into your 33 x 23 cm baking pan.
15 - Grease a bowl, drop the dough in, stretch some plastic over, and let it rise till it’s about doubled—this can be an hour out or stick it in the fridge overnight instead.
16 - Move the dough to a floured surface and knead by hand until it’s smooth and not sticking to stuff. Dust a bit more flour in if things get messy.
17 - Hook up your stand mixer’s dough hook, set the mixer to medium, and mix until the dough pulls free from the bowl sides—should take about four minutes.
18 - In another bowl, mix canola oil, 300 ml water, kosher salt, and dark brown sugar, then toss it into your flour and yeast bowl.
19 - Grab a mixing bowl (stand mixer bowl works great) and whisk together the bread flour, rye flour, and instant yeast.

# Notes:

01 - Seal up your seams tight so the filling stays put when you dunk them. Rolls get kind of fragile in the baking soda bath, so be gentle lifting them.

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