1/2 tablespoon yeast ▢1 tablespoons canola oil ▢1 cup warm milk ▢3/4 cup warm water ▢1 teaspoon salt ▢3 1/4 – 4 cups all-purpose flour ▢3 quarts water ▢1 tablespoon sugar ▢1/4 cup baking soda ▢coarse salt for sprinkling
In a large bowl or the bowl of a stand mixer, stir together the yeast, oil, milk, and water. Let sit until the yeast is bubbly. Stir in the salt and 2 cups of the flour.
Add additional flour, 1/4 cup at a time, until a soft dough forms that does not stick to your finger when lightly tapped. Knead 3-5 minutes. Cover and let rise one hour, until doubled.
After the dough has risen, gently punch it down and divide it into 12 equal sized pieces. Shape each piece of dough into a ball and place on a greased cookie sheet to rise. Cover and let rise one hour.
Toward the end of the rise time, preheat the oven to 425. Bring the water, sugar, and baking soda to a boil in a large pot. Add the pieces of dough to the pot, 2-3 at a time, and boil 1-2 minutes on each side.
Place the boiled pieces of dough on a greased baking sheet and sprinkle with coarse salt. Make 2 gashes on the top of each piece of dough with a sharp knife. Bake 20-22 minutes, or until deep golden brown.