Prosciutto and Echourgnac stuffed pretzel buns

1. In a bowl, add flour, salt and yeast.

2. Add water and milk to the bowl. Mix with a wooden spoon.

3. Add butter and start kneading the dough.

4. Knead until a ball forms and the dough is not sticky anymore.

5. Add the dough to a bowl, cover with plastic wrap and let it rest for an hour.

6. Put a liter of water to boil with 50g of baking soda.

7. Preheat the oven at 180°C/350°F.

8. Weigh the dough and divide it into 6 equal pieces. Shape the buns and use a blade to slash the buns a couple times.

9. When the water starts boiling, dip the buns for a minute in it and add it to a parchment paper covered baking tray.

10. Bake for 15 minutes at 180°C/350°F. They must be golden brown.

11. Let it cool completely before stuffing it with tomato, arugula, prosciutto and a generous slice of Echourgnac.