Pretzel Rolls

Instructions

1. 1

   In a large mixing bowl or stand mixer bowl, combine warm water and sugar, stirring to dissolve. Sprinkle yeast over the surface and let stand for 5-10 minutes until foamy and activated.

2. 2

   Add the bread flour, fine sea salt, and melted butter to the yeast mixture. Using a dough hook or by hand, mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

3. 3

   Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.

4. 4

   Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 12 equal portions (about 3 oz each). Shape each portion into a tight, smooth ball by pulling the edges underneath and pinching to seal. Place on a parchment-lined baking sheet, cover loosely, and let rest for 10 minutes.

5. 5

   Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly grease or spray with cooking spray.

6. 6

   In a large, wide pot, bring 10 cups of water to a boil. Carefully add the baking soda (it will foam). Working in batches of 3-4 rolls, gently lower the dough balls into the boiling water and cook for 30 seconds per side, flipping once. Remove with a slotted spoon and place on the prepared baking sheets.

7. 7

   In a small bowl, whisk together the egg yolk and 1 tbsp cold water. Brush the top of each boiled roll generously with the egg wash. Using a sharp knife or lame, score a shallow X on top of each roll. Sprinkle generously with coarse sea salt or pretzel salt.

8. 8

   Bake for 14-16 minutes, rotating the pans halfway through, until the rolls are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool for at least 10 minutes before serving.