Combine the 1 ½ cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the kosher salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Grease a large bowl with oil add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 400 degrees F. Line the bottom of a 9x13-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.

Once the dough has risen, punch down the down and put it on lightly floured surface. With a sharp knife, cut the dough into 12 equal pieces, about 3 ounces of dough per roll. Shape the dough balls into rolls, making sure the tops are smooth.

Add about 8 to 9 cups of water to a large pot. Add the baking soda and bring to a rapid boil.

Transfer the rolls to the greased baking pan, making sure the rolls are in close together in the pan. With a very sharp knife or bread lame, gently score an X on the top of each roll.

In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of the pretzels rolls with the egg wash. Sprinkle each roll generously with coarse sea salt.

Place the pan in the hot oven and bake for 22 to 27 minutes, or until the rolls are deep golden brown.

Remove from the oven and let sit for 5 minutes. Serve warm.