• * You can make this dough by hand or in a standmixer, if making by hand, simply used a large bowl and a wooden spoon, it will take A LOT of arm power but can be done.

  Warm the milk until it is between 110-115F. It should be warm not hot. In the bowl of a stand mixer fitted with a dough hook or paddle attachment, add the warm milk and the yeast. Cover and let sit for 5 to 10 minutes, until foamy on the surface. Add granulated sugar and the softened butter to the bowl. Mix on medium speed before adding in the eggs and salt. Once combine, with the butter broken up and then add in the flour.
• Mix on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be soft and slightly tacky. If it clings heavily to the bowl, you can add just a bit more flour, just 1 tablespoon at a time.
• Continue kneading in the mixer on low speed for 7 minutes, or knead by hand on a lightly floured surface for about 10 minutes, until the dough is smooth, elastic, and supple. The dough should slowly spring back when pressed with a finger.
• Lightly grease a large bowl with oil or butter. Place the dough in the bowl, turning to coat all sides. Cover and let rise at room temperature for 1 1/2 to 2 hours, or until doubled in size.
• While the dough rises, prepare the filling. In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Use a spoon to mix until evenly combined. Add the melted butter and mix until the filling resembles damp, sandy crumbs. Set aside.

Prepare the sticky bun sauce

• Place a large 2 quart saucepan over medium heat and add the butter. Let the butter melt and then add in brown sugar, light corn syrup and salt. Bring heat to a medium high, stirring frequently with a nonstick spatula so the mixture doesn't burn and bring to a low boil for at least 3 minutes. Sauce should look cohesive. Pour the finished sauce into the base of a 9-x-13-inch pan.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12 × 18-inch rectangle, keeping the thickness as even as possible.
• Sprinkle the filling evenly over the surface of the dough. Use your hands to gently press it down so it adheres evenly.
• Starting from a long side, roll the dough tightly into a spiral. Gently lift and stretch the log slightly to even out its thickness. Make the baking soda soak. In a medium saucepan, bring baking soda, water, and barley malt syrup to a boil. For easy dipping, I used a saucepan with low sides, but you can also transfer the hot water to a baking dish (VERY CAREFULLY) if it is easier to dip the log of dough.Using a slotted spoon and GLOVES, dip the entire log carefully, wearing gloves on your hand, into the warm baking soda and barley malt mixture (or lye if you wish). Let it sit in the mixture for about 15–20 seconds. If you soak it for too long, it will taste of baking soda. Remove the log and let the excess soak drip off.Using a sharp knife, cut into 12 equal rolls, each about 1 1/2 inches thick. Arrange the rolls cut-side up in the prepared pan, on top of the sticky mixture.
• Cover and let rise again until puffy, about 1 hour.
• Preheat the oven to 350°F. Bake for 25 to 28 minutes, rotating the pan halfway through, until the rolls are lightly browned on top. If they begin to brown too quickly, loosely tent with foil. Remove from the oven and let cool in the pan for about 5-10 minutes, no longer, before very carefully, with baking mitt covered hands, inverting the pan onto a large serving dish or sheet pan. Top with pretzel salt.