Spinach-Artichoke Pretzel Buns

In a medium bowl, stir together cream cheese, garlic powder, black pepper, salt, and red pepper (if using) until smooth; stir in mozzarella and Parmesan. Fold in spinach and artichokes. Cover and refrigerate until ready to use.

Cut 12 (6×5¼-inch) rectangles of parchment paper. Place rectangles on rimmed baking sheets; dust with flour.

On a clean surface, divide Pretzel Dough into 12 portions (about 75 grams each). Gently deflate 1 portion of dough to release any large air bubbles, and shape into a round. (Keep remaining dough covered to prevent it from drying out.) Place on a prepared parchment rectangle. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In a medium saucepan, bring 8 cups (1,920 grams) water and baking soda to a low boil over medium-low heat.

Using parchment to transfer, carefully lower buns, 1 or 2 at a time, top side down, into boiling water-baking soda mixture; discard parchment. Cook for 30 seconds per side. Remove dough using a large slotted spatula or spoon, letting excess water drip off; place 1 inch apart on nonstick baking sheets.

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Gently press down center of each bun. Spoon about 1½ tablespoons (32 grams) filling into each indentation. Sprinkle coarse salt and sesame seeds onto buns.

Bake, one pan at a time, until golden brown, 12 to 16 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, kosher salt, and yeast by hand until combined.

In a small saucepan, heat 1 cup (240 grams) water, milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl. (Dough will mostly pull away from sides of bowl and should pass the windowpane test.) Shape dough into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.