Mix the bread flour, whole wheat flour, coconut milk powder if using, sea salt, and yeast in a large mixing bowl.
Make a well in the middle of the bowl. Add water, maple syrup, and extra virgin olive oil. Mix together with a dough whisk until it combines into a shaggy mixture.
On a clean, lightly floured surface, knead the dough for 6 to 8 minutes until smooth and elastic. If the dough is too sticky to handle, add more flour, 2 tablespoons at a time.
Shape the dough into a ball; place it in a clean, lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel. Place the bowl in a warm area to rise for 60 to 90 minutes or until the dough has doubled.
Punch the dough down and fold it over. Place it on a clean work surface.
Cut the dough into 12 equal pieces; start by cutting the dough ball in half, and then cut each half into 6 pieces with a bench scraper. Coax them into a tight round shape by cupping your hand on top and quickly moving the dough ball in a circular motion.
Place the balls on 2 baking sheets lined with silicone mats, 6 on each one, giving them space. Lightly spray the tops with oil. If you want a buttery crust, carefully brush a couple of tablespoons of melted vegan butter on top of the buns before putting them in the oven and after they come out.
Cover the balls with a clean kitchen towel while they rise for 45 to 60 minutes. Preheat the oven to 400°F.
Sprinkle pretzel salt on the buns before baking. Bake the buns for 15 minutes, until golden on top, then remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to cooling rack. to cool completely.
Notes
Calorie count omits the optional coconut milk powder.
I like a high dome on the burger buns, so I don't flatten them. If you prefer a more gently rounded shape, slightly flatten them before the second rise.
If you want a buttery crust, carefully brush a couple of tablespoons of melted vegan butter on top of the buns before you put them in the oven and after they come out of the oven.
Freeze leftover buns immediately in a freezer-safe ziplock bag. Line them side by side in the bag and place them lying flat in the freezer for short-term storage. If you want to freeze them for up to 3 months, double wrap them individually with plastic wrap and aluminum foil first. Then place them in the bag.
If you use all-purpose flour instead of bread you may need to knead for a couple more minutes.