I used a recipe originally found from my life as a mrs. who had a great recipe: Salted Pretzel rolls.
She had such a great start, but I made a couple changes as I was cooking.
I start with adding sugar, yeast, and warm water into a bowl. That is left to rise for 5-10 minutes until it's foamy.
Then divide the dough into equal parts (which I can never do), and roll them into rolls.
Allow those rolls to rise 30 minutes.
Yield: 8-12 rolls Prep Time: 20 minutes (plus 1 1/2 hours rise time Cook Time: 15-20 minutes
- 1 ½ cup warm water (110°F)
- 1 package active dry yeast (not instant rise yeast)
- 2 teaspoons sugar
- 4-½ cups unbleached all-purpose Flour
- 2 teaspoons Kosher salt
- 4 tablespoons unsalted Butter, melted
- ¼ cups baking soda
- 1 whole egg, lightly beaten
- Pretzel Salt, for sprinkling
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.
Add the flour, salt, and melted butter and mix using the dough hook until
combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough, take a piece of dough and start forming a round, smooth ball.
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double.
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down.
Poach for 30 seconds and 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 rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes.
Adapted from: Tasty Kitchen