Ingredients

The following ingredients have 12 Servings
  • 1 ½ cup warm water (110°F)
  • 2 ¼ teaspoons 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 egg (lightly beaten)
  • Pretzel salt (for sprinkling)

Instruction

  • In the bowl of a stand mixer fitted with the dough hook attachment, add the water, yeast, and sugar. Stir and let rest 5-10 minutes, until frothy.
  • Add the flour, salt, and melted butter, and mix using the dough hook, until combined well. Cover with plastic wrap, and allow the dough to rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it onto a clean, lightly floured surface.
  • Line a large sheet pan with parchment paper or a silpat, and set aside. Cut the dough in quarters, then, cut each quarter in thirds, making 12 pieces.
  • Take a piece of dough and form a ball; smooth ball by pulling the sides to the center and pinching the bottom to seal.
  • Place the ball, pinched side down on the prepared baking sheet, with 1-inch between each roll. Cover dough balls with a clean cotton towel, and allow to rest in a warm place for 30 minutes until they rise & double in side.
  • Place the oven rack in the middle position, and preheat oven to 425° F.
  • In a large saucepan, bring 2 quarts of water to a low boil. Slowly and carefully add the baking soda, making sure that it doesn’t boil over as you add the baking soda to the water. Lower the heat to a simmer.
  • Place 2-3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds. Carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the lined 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. Sprinkle each roll with pretzel salt. Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll. Bake the rolls for 15-20 minutes.