In the bowl of a stand mixer add the water and yeast. If using Active (not Instant) yeast, add a pinch of granulated sugar and let sit for 10-15 minutes until bubbly. If using Instant yeast, continue.
Add the rest of the ingredients and mix until you get a slightly sticky but cohesive dough, about 8-10 minutes. If too dry, add water a bit at a time. If too wet, add more flour. Should be pulling away from the sides of the mixing bowl but not crumbly and still a little tacky.
Allow the dough to rise in a greased, covered bowl for an hour or so until doubled.
Gently deflate the dough, weigh, and divide by 12.
Prepare two baking sheets by lining with parchment AND spraying with oil. These suckers stick.
Prepare each dough into a ball by cupping your hand over and rolling on a greased surface. Place 6 balls per baking sheet. Cover with oiled plastic wrap and let rest 15-20 minutes.
While resting preheat oven to 400°F (205°C) and prepare the water bath by bringing water to a boil.
Add salt and baking soda to the boiling water.
Drop 3 or 4 rolls into the water at a time, whatever will fit, and boil for 30-40 seconds. Then turn over and boil another 30-40 seconds. Remove from the water with a spider or large, slotted spoon and place back on the parchment.
While still wet from the bath, use scissors to cut an X into the top and sprinkle liberally with the topping of your choice.
Continue until all rolls have been boiled, cut, and seasoned.
Bake for 20-24 minutes until desired brownness. Rotate half way through -- and change racks if doing two sheets at a time.
Remove from oven and let rest on the baking sheet for 5-10 minutes then cool completely on wire racks.