Pretzel Rolls

BOIL THE PRETZEL ROLLS

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
In a large pot wide enough to fit 2 rolls at once, bring the 4 1/4 cups cold water and the baking soda to a boil. Carefully watch the heat as the baking soda-water mixture will foam up and you don’t want it to spill over.
With a slotted ladle or spoon, gently slip 2 rolls into the boiling water and cook for 30 seconds. Flip them and cook for another 30 seconds, being careful to not let them stick to the bottom of the pot. Transfer the rolls to a wire rack to dry and repeat with the remaining rolls.
Once dry, transfer them to the parchment-lined baking sheets.
BAKE THE PRETZEL ROLLS
Use the tip of a sharp knife to score a cross on top of each roll and sprinkle with coarse sea salt. Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes.
Transfer the rolls to a wire rack to cool slightly. Experience them while still warm, plain or with butter, although they’re also quite nice at room temperature.