Place flour, salt, sugar, and yeast in the bowl of a heavy-duty stand mixer; whisk to combine.  Add 1¾ cups warm water and stir to combine; add water if necessary to incorporate all the flour. Dough will be stiff. Attach dough hook to mixer and set speed to medium-low; knead for 5 minutes until dough is smooth.

Spray a large bowl with cooking spray, transfer dough to bowl and turn to coat; cover and leave in a warm dry place for 45 minutes.

Meanwhile, place water in a large saucepan; stir in baking soda; keep warm over very low heat.

Preheat oven to 475ºF; line 2 baking sheets with oiled parchment paper.

Transfer dough to a lightly floured work surface; knead for 1 minute. Pinch off 1- to 1.2-ounce pieces of dough and shape into a roll, tucking and pinching rough edges underneath. Allow to rest for 5 minutes.

Bring baking soda solution to a low simmer; working in batches, dip pretzel rolls into solution, turning once, for about 3 seconds per side; drain on a rack. Place, not touching, on oiled parchment paper; sprinkle with salt. Snip an X in the top of each pretzel roll with a pair of kitchen shears; bake, one pan at a time, for 6 to 8 minutes or until golden brown. Dip tops of pretzel rolls in hot melted butter and serve at once.