Bavarian Soft Pretzel Rolls

Combine beer, sugar, 2 teaspoons Kosher salt, milk and yeast in the bowl of an electric mixer fitted with a paddle attachment. Stir in 1 cup of wheat flour and melted butter and mix on medium-low until combined. Gradually continue adding white flour until you reach a stiff dough that cleans the bowl while mixing.

Change to the dough hook and knead on medium-low speed for about 8 minutes, adding more flour as needed for stickiness. The dough should not stick to the sides of the bowl, it should “clean the bowl.”

Remove dough from bowl and wipe the bowl clean, then spray the bowl with cooking spray. Shape dough into a smooth ball and place into prepared bowl. Spray the top of the dough lightly with cooking spray and cover the bowl loosely with plastic wrap. Let the dough stand in a warm place for 1 hour or until doubled in size.

Turn out dough onto a lightly floured surface and knead a few times. Shape pieces of dough into about 48 balls that are about the size of walnuts, pinching the bottom of each ball to seal, if necessary. Place on a lightly greased baking sheet and cover loosely with plastic wrap. Allow to rise again for 30 minutes.

Preheat oven to 425 degrees F.

Bring water and baking soda to a boil in a large pot. Add the dough rolls to the boiling water, about 10 at a time; boil until puffed {about 30 seconds on each side}, turning once. Remove the rolls from the water with a slotted spoon and drain them on a clean kitchen towel. Place rolls on prepared baking sheet 2 inches apart. Cut an X in the top of each roll with a pair of clean scissors. Sprinkle with a grind of coarse sea salt. Repeat with the remaining dough balls.

Bake for 15 minutes or until deep golden brown. Remove from baking sheet and cool on a wire rack.