Homemade pretzel rolls are fantastic for any sandwich—or great just on their own! Boiling the dough in baking soda water before placing in the oven creates that signature golden brown exterior. A sprinkling of flaked sea salt adds the perfect touch.
1 cup milk
1/4 cup light brown sugar
2 Tbsp honey
1/2 cup water
1 packet dry active yeast
2 Tbsp unsalted butter, melted
3 cups all-purpose flour
1 cup bread flour
1/2 cup baking soda
Flaked sea salt
In a small saucepan, heat the milk, water, sugar, and honey to about 110°F (use a candy thermometer if you have one). Add to a bowl and sprinkle the yeast over the mixture and wait for 10 to 15 minutes for the yeast to bloom.
Combine the all-purpose flour and bread flour in a mixing bowl. Add to the yeast mixture along with the melted butter. Mix on medium speed for about 5 minutes in a stand mixer or use hook beaters on a regular hand mixer.
Turn the dough out on a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to make 8 pieces. Roll them into balls and place on two baking sheets lined with parchment paper. Place in a warm place and cover with a dish towel. Let rest for about 40 to 45 minutes.
Preheat the oven to 425°F. Place one oven rack high and the other rack low.
In a large pot, bring 8 cups of water to a boil, and then add the baking soda. In batches, cook each piece of dough for about 30 seconds on each side. Using a strain spoon, remove each piece and place on the baking sheets with parchment paper. Sprinkle the pieces with sea salt as soon as they come out of the wire, ensuring it will stick. Then cut a criss-cross on the top of the bread, about a 1/2 inch deep.
Bake for 10 to 13 minutes, rotating the two baking sheets from the top rack to bottom rack halfway through the cooking. Remove from the oven and let cool.
Makes 8 large rolls
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