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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 4 pieces 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 dough balls into the water bath and cook for 30 seconds, flip over, and again cook for 30 seconds. 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.
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.