Thursday, February 16, 2012
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling
Combine the water, sugar and yeast in the bowl of a stand mizer and let rest until foamy, about 5 minutes.
Mix in the flour, salt and butter using the dough hook and knead for 5 minutes until smooth and satiny, adding additional flour to keep it from sticking to the sides of the bowl.
Remove from bowl, spray the inside of the bowl with nonstick spray and then return the dough to the bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and turn out onto a lightly floured surface.
Divide the dough into 8 pieces, or 16 if you want smaller rolls, and using you hands, form a smooth ball, pinching the seams underneath the ball. Place on a piece of parchment paper, with the seam side down, cover and let it raise for 30 minutes.
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda. Place back over the heat and keep it at a simmer.
Place 2-3 of the rolls into the water at a time and cook for 1 minute, flipping them over after 30 seconds. Remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.
Using a pastry brush, brush each roll completely with some of the egg wash and sprinkle generously with the coarse salt. Using a sharp serrated blade, slash the top of the rolls. You can do an X, slash down the middle or two slashes off centered.
Bake the rolls for 15-20 minutes or until deep golden brown. Enjoy!