Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F/40-46°C)
  • 1 tablespoon (15 ml) granulated sugar
  • 2 ¼ teaspoons (7 grams) active dry yeast (1 packet)
  • 4 cups (500 grams) all-purpose flour, plus more for dusting
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 ½ teaspoons (9 grams) salt
  • 8 cups (1.9 liters) water
  • ⅓ cup (80 ml) baking soda
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling (or pretzel salt)

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes, until foamy.
  2. Add flour, melted butter, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough for 5-7 minutes, until smooth and elastic. It should be slightly tacky.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for 1-1.5 hours, or until doubled.
  5. Gently punch down the dough. Divide into 8 equal pieces. Roll each piece into a rope and shape it into a roll.
  6. Place the rolls on a parchment-lined baking sheet. Cover loosely and let rise for 30 minutes.
  7. Bring the water and baking soda to a rolling boil in a large pot.
  8. Gently lower each roll into the boiling water for 30 seconds per side. Remove with a slotted spoon.
  9. Brush each roll with the beaten egg and sprinkle generously with coarse sea salt.
  10. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until deep golden brown.
  11. Let the rolls cool slightly on the baking sheet before serving. This is the best pretzel rolls recipe!