Pretzel Rolls

Prep Time:

Cook Time:

Yields:

Equipment:

Ingredients:

Instructions:

  1. In a small saucepan, heat and stir milk, ¼ cup water, and sugar over low heat until warm (105°F to 115°F). Pour into the bowl of a stand mixer fitted with a dough hook. Sprinkle with yeast; let stand 5 minutes or until foamy.
  2. Add flour, butter, and 1 ¼ tsp. sea salt. Beat on low 2 to 3 minutes or until combined, scraping sides occasionally. Beat on medium-low 6 to 8 minutes or until a soft dough forms. (The dough should pull away from the sides of the bowl but still be slightly sticky. If it is too sticky, beat in a few more tsp. flour.)
  3. Turn dough out onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly; shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
  4. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Punch dough down. Turn dough out onto a work surface; divide into eight portions.
  5. Shape each piece into ball.
  6. In a deep skillet or wide pot, stir together 5 cups water and baking soda; bring to a simmer. Using a slotted spoon, lower roll , into the water for 10 seconds. Remove pretzels and place on paper towels. Arrange pretzels 2 inches apart on the prepared baking sheet.
  7. In a small bowl, combine egg yolk and 1 Tbsp cold water. Brush pretzels with egg yolk. mixture. If you like, sprinkle with coarse salt. Bake 8 to 10 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.