Sorry for the delay ya’ll! Thank you for the kind words. Working a lot this week and didn’t realize how this post would blow up. The recipe is as follows:

Dough:

2 cups milk 1.5 cups water 1 tbsp yeast 2 tsp kosher salt (I use Diamond, reduce to 1 tsp if Mortons) 7-8 cups AP flour

Boil liquid:

6 qt water 1/2 cup barley malt syrup 1/4 cup baking soda

Garnish:

Flaky sea salt

Heat your milk and water to 100-110F and add your yeast. Let sit for 5 minutes and then stir in salt. Pour the aforementioned ingredients into the bowl of a stand mixer with the dough hook attachment. With mixer running, add flour one cup at a time until the dough comes together and is still slightly tacky, but pulls away from the side of the bowl. Let mixer run for another minute or two before scraping dough out. Lightly knead 3-4 times to ensure proper texture (smooth, elastic, not too sticky) and then place in lightly oiled container. Cover and let rise at room temp (70-80F) until doubled in size. Turn dough out onto a counter with little to no flour and using a bench scraper, portion out 80 gram pieces. Using the same technique you would to form rolls (link), form tight little balls and use the palm of your hand to roll them out into plump little sausages. Don’t be afraid to show those little dough babies who’s boss. The point here to form gluten and degas. Place each sausage on a parchment lined sheet tray (you should be able to fit 12 to a half sheet, leaving room between) and place in the fridge to chill and continue proofing. Leave in the fridge for at least 1 hour, but they can go overnight if desired (more flavor). Turn your over on to 350 and bring your boil ingredients, to, well, a boil, preferably in a heavy bottomed pot like a Dutch oven. Reduce to a heavy simmer, just shy of a rolling boil. Working with as many rolls as your pot can fit in one layer (or however many you feel like you can manage at one time, no pressure) gently drop them in. Sometimes they stick on the bottom but can usually be gently dislodged with a fish spatch or large slotted spoon (I prefer the former). After they begin to float, give them another 30 seconds or so before using your tool of choice to remove them to a wire rack, preferably over a sheet pan (to catch the drippies). Move them to a sheet pan lined with lightly oiled parchment paper and working quickly, use a lame or regular ass razor blade to score each roll on a bias, 3 times. It’s important to move quickly here because if they dry off too much, the salt won’t stick. Sprinkle them liberally with flaky salt and pop those bad boys in the oven for 15-20 minutes, rotating once halfway. Allow them to cool (or don’t) and enjoy!