Basil Spelt Pretzel Rolls with Sea Salt

Steps

1. Chop the fresh basil finely so it is ready before mixing.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, dried oregano and 11 g of the salt (about three-quarters of it; save the remaining 3 g for topping).
3. Stir 330 g of the water, warmed to about 95°F (35°C), with the honey and two-thirds of the olive oil, then pour it into the spelt and bread flour mixture and mix to a shaggy dough. This is about 55% hydration and 1.8% salt, a firm dough that holds its shape in the bath.
4. Knead 6 to 8 minutes, adding the chopped basil in the last 2 minutes, until smooth and slightly tacky; spelt dough tears if overworked, so stop once smooth.
5. Brush a clean bowl with half of the remaining olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled in size.
6. Line a baking sheet with parchment and brush it with the last of the olive oil. Divide the dough into 12 pieces of about 80 g, shape into tight balls and set on the sheet.
7. Cover and proof 25 to 30 minutes at about 75°F (24°C), until puffy and springing back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
8. Bring the remaining 2000 g of water to a simmer in a wide pot and slowly stir in the baking soda; it will foam.
9. Simmer the rolls a few at a time for 30 seconds per side, lift out with a slotted spoon, drain, and return to the sheet.
10. Cut a cross on top of each roll with a sharp knife and sprinkle with the remaining 3 g of salt.
11. Bake 18 to 22 minutes, until deep brown and the centers reach 190–210°F (88–99°C).
12. Cool the rolls on a rack at least 20 minutes before splitting.