For the Dough
- 3-3/4 C Unbleached Wheat Flour
- 1-1/4 Oz Fast Acting Yeast 1 Pkg
- 2 Tb Sugar
- 2 t Salt
- 1-1/4 C Warm Water About 110 deg F
- 3 Tb Butter Melted And Cooled
For Boiling Water
- 1/4 C Baking Soda
- 5-7 C Water for boiling
In The Bowl Of Your Stand Mixer:
- Combine 3 c of flour, yeast, 2 T of sugar and 1 t of salt
In A Medium Bowl:
- Whisk together the 1-1/4 cups of warm water and butter which should result in a lukewarm mixture.
- Add the butter mixture to the flour mixture in the stand mixer and mix with the dough hook until well combined, around 2 min.
- The dough shouldn't stick to your hands or work top.
- Transfer the dough to your lightly floured work surface.
- Punch it down and knead by hand for around 2 or 3 mins until you have a smooth, elastic dough ball.
- Add the remaining flour if necessary to make a smooth ball that isn't sticky.
- Put the dough ball back in your mixing bowl and cover with a towel.
- Let the dough rise in a warm spot around 100 deg F, if possible, until it is double in size.
- That should take around an hour.
- When the dough has risen, punch it down again and remove it from the bowl to knead once more for about 30 seconds
- Divide the dough into 10 equal portions, about 3 ounces each
- Dust your hands with flour then roll the dough balls for about 10 seconds until the top of each is round and firm and you can feel the tension increasing against your hand.
- It creates surface tension and prevents the buns from becoming flat
- Place the rolls on parchment paper.
- Cover with a clean kitchen towel and let rise in a warm place until puffy, about 20 minutes.
- Preheat your oven to 425 deg F and line 2 baking sheets with parchment paper.
- While the oven is preheating bring a large pot with 5-7 cups of water and the 1/4 cup of baking soda to a rolling boil
- The water and baking soda might foam so don't fill the pot too full.
- With a slotted ladle or spoon, gently slip 2 rolls at a time into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds.
- The buns don’t need to be completely covered with the solution, but do take care that they don’t stick to the bottom of the pot or each other.
- Transfer the buns to a wire rack and let them drip-dry while you repeat with the remaining rolls.
- After the rolls have dried, transfer them to the parchment-lined baking sheets.
- Use the tip of a sharp knife or razor blade, to score a X on top of each roll and sprinkle with coarse sea salt.
- Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes.
- Dive into the rolls while they’re still warm.
The secret to these buns is giving them a quick bath in a boiling alkaline solution before putting them in the oven to give them their distinctive Pretzel flavor and color. Dive into the rolls while they’re still warm.