German Pretzel Rolls

Pretzel Rolls

Ingredients 

1 1/2 cups warm water

1 tablespoon sugar

2 teaspoons kosher salt

2 teaspoons active dry yeast

4 1/2 cups all-purpose flour

1/2 cup unsalted, melted butter

nonstick spray

10 cups water

2/3 cup baking soda

1 large egg yolk mixed with 2 teaspoons water

Directions 

Combine the water, sugar and yeast in a bowl. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, salt and butter and mix in your Kitchenaid Mixer on medium speed for about 10 minutes. After 10 minutes the dough should have reached a soft consistency. It should be soft but not sticky. When you finished mixing the dough remove it from the bowl. I clean the bowl, oil it well and return the dough to the bowl. Cover the bowl with plastic wrap and set it aside in a warm place for an hour or until doubled in size.

Preheat the oven to 450° F. Line a sheet pan with parchment paper and lightly grease with oil or nonstick spray.

Divide the dough into 6 equal portions and shape each one into a ball. Place on the greased pan.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. Place the dough balls (one at a time) into the boiling water. Allow to float in the water for about 1 minute. Flipping once or twice while in the water. Carefully remove the rolls from the water and return to the cookie sheet. I found a large slotted spoon works best for me to remove the rolls from the water.

Mix the egg yolk with a teaspoon of water in a small bowl. Brush the top of each roll with the beaten egg yolk. If you would like to use pretzel salt you should sprinkle it on the rolls at this point. Use a very sharp knife or kitchen shears to cut 2 or 3 lines lines on top of the rolls. Bake until 15 minutes or until golden brown. Transfer to a cooling rack and let rest for at least 15 minutes before serving.