Soft Pretzel Rolls

Soft pretzels...  Use these to upgrade your everyday sandwich to something spectacular.  Bypass the roll idea all together and form actual pretzels.  Whatever you choose, this is a winner.  Soft and chewy on the inside with that classic salty, slightly crunchy exterior.  These are a must have for every baker.

Pretzel Rolls

Recipe and technique combined from The Kitchn and Our Best Bites 

1 1/2 c. warm water

1 Tbsp. instant yeast

1 Tbsp. sugar

4 3/4 - 5 c. flour

2 tsp. kosher salt

1/4 c. melted butter

1 egg, separated

1/4 c. baking soda

8 c. water

In large measuring cup, combine warm water, sugar and yeast and let stand for 10 minutes until frothy.

In mixing bowl combine salt and 4 1/2 c. flour.

Add melted butter, egg yolk and yeast mixture to flour, and mix to combine.

Turn on mixer and slowly add additional flour, 1 Tbsp. at a time, until dough pulls away from sides.

Mix or knead dough for 6-8 minutes.

Knead dough to form a ball, return to bowl, and cover - let rise until double, about 1 hour.

Once risen, turn dough onto sprayed surface and divide into 12 pieces.

Shape into balls, and place on silicone lined baking sheet.

Cover, and allow to rise for 30 minutes.

Preheat oven to 450.

Bring 8 cups of water to a boil in a medium saucepan.

When boiling, add baking soda and bring back to a rolling boil.

One at a time, place each roll, seam side down into the boiling water.

Boil for 30 seconds and flip to boil the other side for 30 seconds.

Use a slotted spoon to remove from water and place seam side down again on the baking sheet.

Use a sharp knife to score an 'x' on the top of each roll (optional).

Whisk egg white and 2 Tbsp. of water together.

Brush each roll with egg white mixture.

Bake for 12-15 minutes, until browned and glossy.