Pretzel Rolls

Pretzel Rolls

from How Sweet It Is (on Tasty Kitchen) and My Life as a Mrs.

Makes 8 buns

Ingredients:

– 1 1/2 cups warm water

– 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)

– 2 tsp. sugar

– 4 1/2 cups unbleached all-purpose flour

– 2 tsp. kosher salt

– 4 tbs. unsalted butter, melted

– 1/4 cup baking soda

– 1 egg, lightly beaten

– pretzel salt, to sprinkle on top

Directions:

1. In a bowl of a stand mixer fitted with the dough hook, add the warm water, sugar, and yeast. Stir and let sit for about 5-10 minutes until the mixture begins to foam. Add the flour, salt, and melted butter and mix with the dough hook until it is well-combined. Add the dough to an oiled bowl, cover with a towel and place in a warm place for one hour (I turned my oven on low and set the bowl on top).

2. Line a baking sheet with parchment paper or use a baking mat. If you are making buns, cut the dough into 8 pieces (each should weigh about 4-4.5 ounces) and place on a lightly floured surface. If you want to make bites or rolls, cut the dough into smaller pieces. To form each piece of the dough into a nice round piece, pull the sides all the way around and pinch to seal. Then, place the pinched side down on the floured surface, cup your hand and roll the dough in small circles until it is round and smooth. Place each piece on the baking sheet seam-side down at least one inch apart (you may need to use two pans), cover with a towel, and let rise another 30 minutes.

3. Preheat the oven to 425 degrees. In a large sauce pan, bring 2 quarts of water to a low boil. Lower the heat to a simmer and slowly add in the baking soda. Place 2-3 rolls at a time in the liquid seam-side down. Poach for 30 seconds on each side. Place back onto the baking sheet with the seam-side down. Repeat with the remaining rolls.

4. Brush the egg on each roll, covering all the way around. Sprinkle the pretzel salt on top. With a serrated knife, cut slashes on top or make an ‘X’. Bake for 15-20 minutes until golden brown.