Pretzel Rolls

Ingredients

• 1 ½ cups warm water (about 110°F)
• 1 packet (2¼ teaspoons) active dry yeast
• 2 teaspoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 10 cups water
• ⅔ cup baking soda
• 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
• Coarse salt, for sprinkling

Directions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, and melted butter. Mix until a soft dough forms, then knead on a lightly floured surface for about 5 minutes, until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
4. Preheat oven to 425°F. Line two baking sheets with parchment paper.
5. Punch down dough and divide into 8 equal portions. Shape each piece into a smooth ball and place on prepared sheets. Cover with a towel and let rest for 15 minutes.
6. Bring 10 cups of water and baking soda to a boil in a large pot. Boil each roll for 1 minute, turning halfway. Remove with a slotted spoon and place back on baking sheets.
7. Brush with egg wash, sprinkle with coarse salt, and score an “X” on top of each roll with a sharp knife.
8. Bake for 15–18 minutes, until deep golden brown. Cool slightly before serving.