GIANT MAPLE PECAN PRETZEL STICKY BUN

Dough: Pour warm milk into a large bowl. Add 1 tbsp (12.5g) of the sugar & sprinkle yeast on top. Stir & rest 3-5 mins, until frothy. 

Add the egg, butter & the rest of sugar. Mix to combine.

Add in the flour & salt; mix until barely combined. Rest 5 mins.

Pour the mixture onto a floured surface & knead w/ your hands (or stand mixer) for 5-7 mins, until elastic & smooth. 

Place dough into a greased large bowl. Cover & rise in a warm temp for 30 mins, or until doubled. 

Grease a 9” round springform or cake pan w/ butter; line w/ parchment paper.

Topping: Evenly spread the pecans in the pan. Mix together the rest of the ingredients in a bowl; pour all over pecans.

Filling: Mix together the ingredients in a bowl, until combined.

Once doubled, turn the dough onto a floured surface & roll out into a 15x12” rectangle. Spread the cinnamon filling across the surface.

Cut the dough into 6, 2” wide strips. Roll up one strip & place it in the center of the pan on top of the pecans. Coil the remaining 5 strips around the center roll.

Loosely cover & proof in a warm temp for 45 mins, until puffy.

Preheat oven to 350F.

Once proofed, mix together the boiling water & baking soda. Generously brush on top of the sticky bun (creates pretzel crust/taste).

Bake at 350F for 30-35 mins, until golden. Cool for 10 mins.

Then, carefully invert the sticky bun onto a serving plate.

Garnish w/ flaky sea salt; slice & serve warn.

Enjoy!