Pour the warm milk into a large bowl or the bowl of a stand mixer. Add 1 tbsp (12.5g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy.

Then, add the egg, butter, and the rest of the sugar. Mix until combined.

Add in the flour and salt, and mix or knead with your hands until barely combined (or use the dough hook attachment on the stand mixer). Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, pour the dough mixture onto a floured surface and knead with your hands (or stand mixer) for 5-7 minutes, until elastic and smooth.

Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30 minutes, or until doubled in size.

Grease a 9” round springform or cake pan with butter, then line with parchment paper so it’s hanging over the sides.

Prepare the maple pecan topping by spreading the chopped pecans in an even layer in the bottom of the prepared pan. Mix together the rest of the topping ingredients in a medium bowl to create a sticky sauce. Pour the sauce mixture all over the pecans. Set aside.

Prepare the cinnamon filling by mixing together the ingredients in a small bowl, until well combined. Set aside.

Once the dough is doubled, turn it onto a floured surface. Use a rolling pin to roll the dough out into a 15x12” rectangle. Evenly spread the cinnamon filling across the entire surface of the dough.

Assemble. Using a very sharp knife or pizza cutter, cut the dough into 6, 2” wide strips. Roll up one strip and place it in the center of the pan on top of the pecan mixture. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one.

Loosely cover the pan with plastic wrap and allow to proof in a warm environment for 45 minutes, until puffy and risen.

Preheat the oven to 350F.

Once proofed, mix together the boiling water and baking soda. Use a pastry brush to generously brush the mixture across the top of the sticky bun (this creates the traditional pretzel crust/taste).

Bake at 350F for 30-35 minutes, until golden brown. Remove and cool in the pan for 10-15 minutes.

Once ready to serve, carefully invert the baking pan/sticky bun onto a serving plate and remove the parchment paper (the maple pecan topping should be on top now).

Garnish with flaky sea salt, then slice and serve warm.