Pretzel Rolls

introduction

These pretzel rolls taste are just like the real German pretzel deal—shiny, salty, perfectly burnished, and densely bread-y. They’re reminiscent of a soft pretzel but in a more versatile shape so you can smother with butter, stuff with your favorite sandwich fixings, or inhale straight off the baking sheet.

Ingredients

▢3 3/4 cups plus 1 tablespoon white spelt flour or unbleached all-purpose flour, plus more for working the dough
▢One (1/4-ounce) envelope fast-acting yeast
▢2 teaspoons fine sea salt
▢1 1/4 cups water, lukewarm (about 110°F or 43°C)
▢3 tablespoons (1 1/2 oz) unsalted butter, melted and cooled
▢4 1/4 cups cold water
▢3 tablespoons baking soda
▢Coarse sea salt

Instructions

MAKE THE PRETZEL ROLLS DOUGH
In the bowl of your stand mixer fit with the dough hook, combine the flour, yeast, and salt.
In a medium bowl, whisk together the 1 1/4 cups warm water and butter. The mixture should be lukewarm.
Add the butter mixture to the flour mixture and mix until well combined, about 2 minutes. The dough shouldn’t be sticky.
Transfer the dough to a lightly floured work surface and continue kneading and punching it down until you have a smooth and elastic ball of dough, 2 to 3 minutes.
Place the dough back in the bowl, cover with a clean kitchen towel, and let rise in a warm place (preferably in a 100°F (35°C) warm oven) until double in size, about 60 minutes.

SHAPE THE PRETZEL ROLLS
When the dough has doubled in size, punch it down, take it out of the bowl, and knead it for about 30 seconds.
Divide the dough into 10 equal portions of roughly 3 ounces (85 grams) each.
Dust your hands with flour, place a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll the dough between your palms until the top is round and firm and you can feel the tension increasing against your hand, about 10 seconds. This creates surface tension and prevents the rolls from deflating and becoming flat. Place the roll on the parchment paper and repeat with the remaining dough.
Cover the rolls with a towel and let rise in a warm place until puffy, about 20 minutes.

BOIL THE PRETZEL ROLLS

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