Rolls In a large bowl, whisk together flours, cream of tartar and yeast.
Add beer, egg and egg yolk, brown sugar, salt and canola oil and stir well just to incorporate. Set aside for 10 minutes.
Begin to beat / knead the dough until it is smooth and supple, about 15 minutes (a stand mixer makes this easier).
Cover dough and let rest 20 minutes.
Deflate the dough and portion into eight 6-oz pieces, smoothing into balls. Place balls on a lined cookie sheet, cover and allow to rest 30 minutes.
Preheat oven to 350F.
In a large pot, bring the water to a boil and slowly add the baking soda.
Reduce heat to a simmer.
Three or four at a time, boil rolls for 1 minute, turning them to make sure they are evenly cooking.
Drain rolls well and replace on the sheet.
Brush rolls with the reserved egg white (beat with a little water if needed) and sprinkle with salt and granulated onion.
Bake for 30-35 minutes, remove to a wire rack to cool.
Burgers In a frying pan, melt butter over medium heat.
Add onion and cook slowly until the onion just begins to caramelize, then add garlic and cook until fragrant (about 1 minute). Remove from heat and allow to cool 10 minutes.
In a large bowl, combine beef, pork, bacon, caraway, cumin, cloves, thyme, pepper, mustard and egg, mixing well.
Stir in the onion and garlic mixture to evenly distribute, then mix in the pretzel crumbs.
Shape into 8 patties and evenly space them on a foil-lined sheet tray.
Chill burgers for 2 hours.
Preheat broiler to HI and place the rack in the upper third of the oven.
Broil patties for 3 - 4 minutes per side, until desired level of doneness is reached.
If desired, place split pretzel rolls under the broiler for 30 seconds - 1 minute to toast before serving.
Serve with shredded cabbage and hot mustard.
