Overnight Molasses Milk Spelt Pretzel Rolls

Steps

1. Prepare first: warm the whole milk, melt the butter, and measure the lukewarm water for the dough (180 g) separately from the bath water (2000 g).
2. In a large bowl, whisk the whole spelt flour, the bread flour, the instant yeast and the 11 g fine salt for the dough to make the dry mix.
3. In a jug, stir together the warm whole milk, the dough water, the molasses and the melted butter, then pour into the dry mix and stir to a shaggy dough.
4. Knead 6 to 8 minutes, by hand or with a mixer, until smooth and slightly tacky; spelt tears if overworked, so stop once it is elastic. This is about 60% hydration counting the milk's water, with about 1.8% salt.
5. Cover and let rise at about 75°F (24°C) for 1 hour, until puffy and about 1.5 times its size.
6. Divide into 12 pieces of about 85 g each and shape into tight balls. Set seam side down on a parchment-lined sheet pan, cover with plastic and refrigerate 10 to 12 hours overnight.
7. Next day, take the rolls out while you heat the oven to 425°F (220°C) and line a second sheet pan with parchment.
8. Bring the bath water to a boil in a wide pot, scooping out 1 tablespoon first and beating it into the egg for the wash. Slowly add the baking soda to the boiling water; it will foam.
9. Boil the cold rolls 2 or 3 at a time, 30 seconds per side, lift out with a slotted spoon, drain and place on the lined pans.
10. Brush each roll with the egg wash, cut a cross on top with a sharp knife, and sprinkle with the 3 g coarse salt.
11. Bake 16 to 20 minutes, until deep brown and 190°F (88°C) in the center.
12. Cool on a rack at least 20 minutes before slicing.