Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough, about 5 minutes if using a stand mixer.

Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 10 pieces (about 100g each) and shape each piece into a smooth ball.

Flatten each dough ball with the palm of your hand until it's about 3" across.

Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment.

Place the balls on the baking sheet, cover, and let rest for 15 minutes.

Preheat the oven to 400°F.

Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.

Drop 5 dough balls at a time into the water bath.

Cook for 30 seconds, flip over, and cook for 30 seconds longer.

Using a slotted spoon, return the buns to the baking sheet.

While the pretzel buns are still warm from the water, sprinkle them with coarse sea salt.

Using scissors or a sharp knife, cut ½"-deep crosses into the center of each bun.

Boil, top, and score the remaining 5 buns.

Bake the pretzel buns for 20 to 24 minutes, or until they're a deep-dark brown.

Remove them from the oven, and transfer to a rack to cool.