In a medium mixing bowl (or the bowl to your stand mixer), add the warm water, yeast, corn syrup, and melted butter. Let the mixture rest for 5 minutes.

Add the salt and 3 cups of flour to the wet ingredients. Stir to combine well. Gradually add the remaining flour, 0.5 cup at a time, until you have added a total of 4.5 cups and the dough starts to pull away from the sides of the bowl.

Knead the dough using a stand mixer with a dough hook for about 10 minutes, or knead by hand on a lightly floured surface for the same amount of time, until the dough is smooth and elastic.

Form the dough into a smooth ball and place it back into the mixing bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 45 minutes, or until doubled in size.

Once the dough has risen, divide it into 6-8 equal pieces. Roll each piece into a smooth ball. Place the dough balls on a piece of parchment paper or a baking mat, leaving a few inches between them. Cover them with a light dish towel and let them rise for another 45 minutes.

Preheat your oven to 425 degrees F (220 degrees C).

In a medium saucepan, bring the 4 cups of water and 3 tablespoons of baking soda to a rolling boil.

Carefully place the dough balls, two at a time, into the boiling baking soda water. Let them boil for 30 seconds on each side. Use a slotted spoon to remove the rolls and place them on a baking sheet lined with parchment paper or a baking mat.

Repeat this process with the remaining dough balls.

Using a sharp knife or a lame, carefully cut an 'X' into the top of each boiled roll.

Brush the tops of each roll with the beaten egg white. Immediately sprinkle generously with kosher salt or pretzel salt.

Bake the pretzel rolls for 15 minutes, or until they are a deep golden brown.

Remove from the oven and let cool slightly. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.