Pretzel buns

Combine bread flour, salt, sugar, yeast and butter; mix a few seconds with the paddle rather than the hook, which does the job faster.

Add the water and milk, mix until combined, then raise to medium-high and mix 4 more minutes.

Avoid overheating the dough: the warmer the room, the cooler the liquid, and do not overwork it. Dough should finish mixing at about 25 C / 77 F.

First fermentation, about two hours, until doubled in size.

Turn out without adding extra flour; the fat in the dough keeps it from sticking. Divide into 12 and shape into tight rounds.

Freeze the buns for a couple of hours to firm up, then flatten them into 'flying saucers'.

Submerge each bun in lye solution for about 8 seconds and arrange on a greased baking sheet.

Score and top with sesame seeds. Cover and proof in a warm place about 90 minutes.

Bake in a hot oven, said as '450 degrees Fahrenheit to 30 Celsius', about 12 minutes.