Soft Pretzel Rolls

Inspired by a classic recipe

Total Time: Approximately 2 hours (including rising and baking)

Yield: 8 rolls

Ingredients

For the Dough:

• 3/4cups bread flour
• 1/4easpoons (1 standard packet) instant or active dry yeast
• 1 teaspoon fine salt
• 1 teaspoon white sugar
• 1 cup + 2 tablespoons very warm water (around 125°F)

For the Boiling Pot:

• 8 cups water
• 1/4cup baking soda
• 2 tablespoons sugar

For Finishing:

• 1 egg white, lightly beaten with a fork
• Coarse sea salt for sprinkling
• Cornmeal for dusting
• Parchment paper

Instructions

1. Make the Dough:

In the bowl of a food processor fitted with a dough blade, combine the bread flour, yeast, salt, and 1 teaspoon of sugar. Pulse a few times to mix. While the processor is running, slowly stream in the warm water. Continue processing until a soft, elastic dough ball forms and kneads for about one minute.

2. First Rise:

Lightly oil a medium-sized mixing bowl. Place the dough ball in the bowl, turning it once to coat it lightly in oil. Cover the bowl tightly with plastic wrap and then a clean kitchen towel. Let it rest in a warm, draft-free spot until it has doubled in size. This will take about 35-45 minutes for instant yeast, or up to 60 minutes for active dry yeast.

3. Shape the Rolls:

Once risen, gently press the air out of the dough. Turn it out onto a lightly floured surface and knead briefly until smooth. Divide the dough into 8 equal portions. Roll each portion into a tight, smooth ball. Place them on a floured surface or baking sheet, pressing down slightly to flatten the bottom. Using a sharp serrated knife, score a shallow 'X' on the top of each roll. Cover them with a towel and let them rise again for about 20 minutes, or until puffy.

4. Preheat and Prepare:

While the rolls are rising, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and sprinkle it lightly with cornmeal.

5. Boil the Rolls:

In a large, wide pot, bring the 8 cups of water to a rolling boil. Carefully add the baking soda and 2 tablespoons of sugar (the mixture will foam up). Boil the rolls in batches, about 2-3 at a time, for 30 seconds on each side. Use a slotted spoon or spider strainer to remove them, allowing excess water to drip off, and place them on the prepared baking sheet with the 'X' side facing up.

6. Bake:

Lightly brush the top of each boiled roll with the beaten egg white. Generously sprinkle with coarse salt. Bake for about 20-25 minutes, or until the rolls are a deep, rich golden brown.

7. Cool and Serve:

Transfer the baked rolls to a wire rack to cool for at least 10 minutes before serving. They are best enjoyed warm or at room temperature.

Chef's Notes

• Yeast Note: Instant yeast will provide faster rise times. If using active dry yeast, the first rise may take closer to a full hour.
• Scoring Tip: For a sharper 'X' mark on the finished roll, you can choose to make the cut right before baking, after the boiling step. Be cautious, as the surface is more delicate post-boil.
• Baking Sheet Tip: Using parchment paper dusted with cornmeal prevents sticking and makes for an effortless cleanup, avoiding the potential mess of a greased and cornmealed pan.