Yield: Makes 15 rolls
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 Tbsp granulated sugar
- 2 tsp kosher salt
- 1 package (2 1/4 tsp) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- Pretzel Salt (or coarse sea salt), for sprinkling
- Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.
- Add the flour, salt, and butter. Mix with the dough hook on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Transfer the dough to a clean, lightly oiled bowl. Cover and let rise for about 1 hour, or until the dough has doubled in size.
- Separate the dough into 15 equal pieces. Form the dough into rolls and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the rolls rest for 30 minutes. In the meantime, preheat the oven to 425° and lightly oil a baking sheet.
- In a large stockpot, bring the cold water to a rolling boil and add the baking soda. Drop two rolls into the boiling water and boil for 30 seconds, turning once. Carefully remove with a slotted spoon and transfer to the prepared baking sheet, being careful to let the excess water drain off into the pot. Sprinkle lightly with salt. Repeat with the remaining rolls.
- Bake the rolls for 8-10 minutes or until golden brown. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack. Serve warm, or at room temperature.