Cheddar-Stuffed Jalapeño Milk Pretzel Buns

Steps

1. Before you start, cut 180 g of the cheddar into 12 cubes for filling and shred the remaining 60 g for topping; seed and dice the jalapeño; slice the green onion; soften the butter; warm the milk.
2. In a large bowl, whisk the bread flour and instant yeast, then add the dough portion of salt (10 g).
3. Add the warm milk, honey and butter and mix into a shaggy dough. The milk's water gives about 56% hydration, with 1.7% salt.
4. Knead 8 to 10 minutes until smooth and elastic, then knead in the jalapeño and green onion until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line two baking sheets with lightly oiled parchment. Divide the dough into 12 pieces, flatten each into a disc, set one cheddar cube in the center, pinch the dough closed around it, and roll seam-side down into a tight ball.
7. Cover and proof at about 75°F (24°C) for 25 to 30 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 425°F (220°C).
8. In a medium saucepan, bring the water to a simmer and slowly stir in the baking soda; it will foam.
9. Dip the buns 2 at a time for 20 seconds per side, lift out with a slotted spoon, drain, and return them to the parchment seam-side down.
10. Brush the buns with the beaten egg, snip a cross in each top with scissors, then sprinkle with the shredded topping cheddar and the coarse topping salt.
11. Bake 18 to 22 minutes, rotating the sheets halfway, until deep brown and 190°F (88°C) in the center of the bread.
12. Cool the buns on a rack for at least 20 minutes before serving so the cheese filling settles.