For the lye muffins, crumble the yeast and mix with sugar and lukewarm water. Mix with flour, salt and butter with the dough hook to a smooth, elastic dough.
If necessary, add a little more water – cover and let rise in a warm place for 15 minutes. Then knead the dough vigorously, divide into 12 equal pieces, form into balls and let rise covered for another 30 minutes.
Grease the cups of the muffin tin. Bring the baking soda to the boil with 1 l of water. One by one, dip the dough balls into the baking soda water, let them steep for about 30 seconds, lift them out with a slotted spoon, let them drain briefly on a kitchen towel, and then place them in the greased sheet pans.
Immediately sprinkle with the sea salt and bake in the preheated oven at 180 °C for about 15 minutes. Remove the muffins, allow to cool briefly and remove from the pan.