- 1 1/2 cups warm water (110°F)
- 1 package active dry yeast (not quick rise yeast)
- 2 teaspoons sugar
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- large saucepan of water
- 1 egg, lightly beaten
- pretzel salt
- In the bowl of a stand mixer combine the water and the yeast and let rest 5 minutes until foamy.
- Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined.
- Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
- Punch down and turn out onto a lightly floured surface.
- Line two sheet pans with parchment paper.
- Cut the dough into 18 pieces, roughly 2 ounces each. To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal. By doing this, you’re creating a smooth skin around the dough ball.
- Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
- Place on baking sheet pinched seam side down at least 1” between each roll.
- Cover with a towel and let rise in a warm place for 30 minutes until doubled.
- Preheat oven to 425°F and place oven racks on the lowest and middle positions.
- In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
- With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
- Bake the rolls in a preheated oven for 15-20 minutes, rotating the pans halfway through baking – top to bottom, front to back – for even browning.
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