These rolls have a crisp, flaky, chewy crust, with a soft interior, creating the perfect pretzel roll. It is kind of to die for. If you thought those store bought pretzel rolls were good, you are about to be in heaven. You can eat these plain or serve them up sandwich style with something like pulled pork. They are chewy, but still soft so they are perfect for either. I love biting into them and having the bottom roll crunch and flake like a pastry. And that course salt on top? It might be my very favorite part of pretzels.
Start to Finish: 2 hours
Rise Time: 1 hour, 15 minutes
Yield: 1 dozen rolls
1 TB brown sugar
2 tsp yeast
1 tsp salt
2 TB butter
1 3/4 cups warm milk
4 1/2 cups flour
1/2 cup baking soda
1 egg white, lightly beaten
1. In the bowl of a stand mixer, combine brown sugar, yeast, salt and butter. Pour in warm milk and 4 cups of flour. Knead on a low speed until combined, increase speed to medium and then add more flour as necessary until the dough pulls away from the sides of the bowl. The dough should still be tacky, but should be able to form its own dough ball. Cover and let rise 1 hour.
2. Divide the dough into 12 balls and shape into rolls. Let rest 15 minutes.
3. Line a baking sheet with parchment paper and spray with nonstick spray. Preheat oven to 425 degrees.
4. Bring a large saucepan of water to a boil. Add in 1/2 cup baking soda. Working in batches of 2-3, use a slotted spoon to transfer the rolls into the boiling water. Boil 1 minute, flip, and boil 30 to 60 seconds more. Use the slotted spoon to remove the rolls from the water and transfer to prepared baking sheet. Allow at least 1 inch of space between each roll.
5. Use a sharp knife to slice two parallel lines in the top of each roll. Brush with egg white. Sprinkle with course salt.
6. Bake in the preheated oven for about 20 minutes, until a deep golden brown.