Pretzel Rolls

By Texaschef11

Ingredients

• For the dough:
• 1 cup plus 2 tablespoons warm water (about 105 to 110 degrees F)
• 2 1/4 teaspoons active dry yeast (1 .25-ounce packet)
• 1 teaspoon sugar
• 2 3/4 cups bread flour
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter, melted
• 1 large egg white
• Coarse salt, for sprinkling
• For the boiling solution:
• 2 quarts water
• 1/4 cup baking soda
• 2 tablespoons sugar

Preparation

Step 1

In the bowl of an electric mixer fitted with the dough hook, whisk together the warm water, yeast and sugar. Let sit until foamy, 5 to 10 minutes. Add the flour, salt and melted butter and knead on low speed with the dough hook until the dough is well-mixed.

Turn the dough out onto a lightly floured work surface. Knead several times by hand to ensure the dough is smooth. Form the dough into a round. Lightly oil a large mixing bowl and place the dough in it, covering tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Punch the dough down and turn it back out onto the floured work surface. Divide the dough evenly into 8 to 12 pieces. Shape each piece of dough into a ball by pulling it taut across the top and tucking the edges under. Turn the ball over and pinch all the edges together in the center, like a little pouch. Cup your hands and give the ball a little roll in your palms to smooth everything out before placing it on a cornmeal or flour-dusted baking sheet. Cover the shaped rolls with a clean tea towel and let rise again until doubled in size, about 30 minutes.

After the second rise, preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Bring 2 quarts of water to a boil in a large pot and add the baking soda and sugar (the water will bubble up high when the soda is added, so be sure to use a large pot). Working 2 or 3 rolls at a time, drop them into the boiling liquid. Boil for 30 seconds on the first side, then turn them gently and boil 30 seconds on the second side. Lift the rolls from the water with a slotted spoon, letting them drain for a moment before transferring them to the baking sheets. If there is any residual foam or water on the dough, gently pat it away with a paper towel. They may look a little deflated and sad at this point, but they'll recover in the oven.

Using kitchen scissors, snip a large X into the top of each roll. Beat the egg white lightly with 1 teaspoon of water. Brush each roll lightly with the egg wash. Sprinkle coarse salt generously over the rolls.

Bake until deeply golden, 20 to 25 minutes, rotating the sheets halfway through baking. Let cool completely before serving for best flavor and texture.