Pretzel Rolls

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tbsp granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 4 1/2 cups bread flour
• 2 tsp fine sea salt
• 4 tbsp unsalted butter, melted and cooled
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk
• 1 tbsp cold water
• Coarse sea salt or pretzel salt for topping

Instructions

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