1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foaminess indicates your yeast is alive and ready to work its magic.

2. Form the Dough: Add the salt, melted butter, and 2 cups of the flour to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, kneading it into the dough until it comes together and is no longer sticky. If it’s still too sticky, add a little more flour, one tablespoon at a time, until it’s pliable.

3. First Rise: Lightly flour a clean surface and knead the dough for about 5 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 20-30 minutes, or until it has nearly doubled in size.

4. Shape the Rolls: Once risen, gently punch down the dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a small, smooth ball, tucking the edges underneath to create a taut surface. Arrange the shaped rolls on a parchment-lined baking sheet.

5. Prepare the Baking Soda Bath: Preheat your oven to 400 F (200 C). In a large pot, bring 4 cups of water to a rolling boil. Carefully whisk in the baking soda until it dissolves. This baking soda bath is crucial for giving the pretzel rolls their signature dark crust and flavor.

6. The Pretzel Bath: One at a time, carefully drop each dough ball into the boiling baking soda solution. Let it simmer for 30 seconds per side, then remove with a slotted spoon, allowing excess liquid to drain. Place the boiled rolls back onto the parchment-lined baking sheet.

7. Egg Wash and Bake: Brush the tops of the rolls with the beaten egg wash and generously sprinkle with coarse sea salt. Using a sharp knife, make a small “X” cut on the top of each roll if desired, which helps them expand evenly. Bake for 12-15 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom.

8. Cool and Serve: Transfer the baked pretzel rolls to a wire rack to cool slightly before slicing and filling them for your sliders. They are best enjoyed warm!