I’m not sure how I specifically came across this recipe, but I’m glad I did. I followed the recipe off Kitchen Mccabe so please do visit her site – she has much beautiful photos (and technique) on making these pretzel rolls.
3 tablespoons brown sugar
1 tsp salt
1 tablespoon active dry yeast
1 cup warm water
1/4 cup vegetable or canola oil
3-4 cups of flour
6 cups of water
3 tablespoons baking soda
1 egg white, beaten well
1. Add sugar, salt and yeast and combine.
2. Pour the oil and warm water into the bowl and mix.
3. Add 3 cups of flour to the mixture and combine.
4. Add the remaining flour a little at a time until the dough just pulls away from the sides of the bowl and is not sticky. Note that I used 3 cups and I didn’t have to add anymore as my dough was fairly dry already.
5.Knead the dough for 3-4 minutes.
6. Divide dough into 8-12 pieces (depending on how big you want them to turn out).
7. Place the dough balls on a greased sheet of foil on a baking sheet and cover with a cloth.
8. Allow to rise until doubled in size (recipe says 30 minutes, but it was cold at my place so it was more like an hour and a half).
9. While the dough is rising, place 6 cups of water and baking soda into a wide stockpot and bring to a simmer.
10. Place a roll in the palm of your hand, top side down and pinch the sides of the bottom of the dough together in the middle.
11. Place the dough ball into the simmering water, smooth top side down. Give it 45 seconds and flip it over and remove with a spatula to drain the remaining water. Set it on a baking sheet with parchment paper.
12. Repeat with all remaining dough.
13. Brush each roll with eggwhite.
14. Score the top of each roll with a sharp knife.
15. Sprinkle the top of each roll with coarse salt (don’t over do it like I did!)
16. Bake at 375 degrees for 13-15 minutes. They will be done when deep brown and glossy.