In the bowl of a stand mixer, combine flour, salt and sugar.

Turn mixer on low, slowly pour beer mixture in. Mix until dough pulls away from bowl and begins forming a ball.

Lightly grease a large bowl with olive oil. Transfer dough ball to prepared bowl, cover and allow to rise until double in size - roughly 45-60 minutes. Divide into four equal portions, forming each into a smooth ball. Cover with a clean kitchen towel and allow to rise for an additional 20-30 minutes.

Add 3 inches of water to a large stockpot, bring to a boil. Carefully add baking soda (*this will bubble up immediately). Using a sharp knife, slash an 'x' into the top of each ball of dough. Carefully add to boiling water, cooking each side for 30 seconds. Transfer to a baking sheet lined with parchment paper or a silicone baking sheet.

Generously brush with melted butter and sprinkle with course salt.

Bake for 25 minutes or until a dark golden brown. Cool on a wire rack.

Remove dome top and hollow out all but 1 inch around the exterior if using as a bowl.