Oh, more pretzel things? Listen. I would pretzel everything if I could.
makes 8 large (or 16 small) rolls
barely tweaked from my life as a mrs.
1 1/2 cups warm water (110°F)
1 package (0.25g) active dry yeast (not instant rise yeast)
2 teaspoons sugar
4 1/2 cups unbleached all-purpose flour
2 teaspoons sea salt
4 tablespoons unsalted butter, melted
1/4 cup baking soda
1 whole egg, lightly beaten
course sea salt or pretzel salt
In a large bowl, add warm water, yeast and sugar. Stir to combine and let rest for 5-10 minutes, until yeast blooms. It’ll look foamy and you’ll see bubbles popping up.
Add the flour, salt, and melted butter to the bowl. Using a wooden spoon, mix well combined. You can hand-knead in any flour that won’t incorporate from stirring. Cover the bowl with plastic wrap or a clean, lint-free towel and let rise in a warm place for 1 hour, or until doubled.
Line a large baking sheet with parchment paper and set aside.
Punch down the dough and turn onto a lightly floured surface. Divide the dough into 8 equal pieces (about 4.5-5 oz each). To shape the dough into rolls, start forming the round shape by pulling the edges of the dough toward the center, pinching them together to form a seam. Place the pinched, seam side down on a lightly floured surface. Cup your hand around the dough, making a small circular motion with the dough against the palm of you hand, creating the ball shape. Place dough ball on the prepared baking sheet and repeat with remaining dough. Once all dough has been formed, cover the baking sheet with towel and let dough rise in a warm place for 30 minutes.
Once the second rise has finished, preheat oven to 425F. In a large pot, combine 2 quarts of water and 1/4 cup of baking soda and bring to a rolling boil. This is the pretzel poaching liquid that gives that shiny, brown, chewy crust.
Place 2-3 of the rolls at a time into the baking soda solution, seam side down. Poach for 30 seconds, then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining dough.
Brush each roll with the beaten egg, making sure to brush the sides as well. Sprinkle with kosher or pretzel salt. Using a sharp, straight-edged knife, cut 2 slashes or an “X” in each roll, cutting about 1/4″ deep. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!