Hot Ball of .... well... it rhymes with knot...

I’ve been dreaming about pretzel rolls ever since I had them at our local farmer’s market. They were so expensive, I was hesitant to buy them again. I’ve seen recipes, but this one is easy. WAY easy. It is also very strange. Sure I know, I’ve seen the how to on TV…. You have to boil pretzels in a solution to get that awesome crust. But really? After I made these cute little rolls, then plopped them into boiling baking soda water, I was a bit unsure. They came out looking like a ball of snot. I was so unsure I didn’t even look in the oven until the buzzer rang… Magic. That’s all I can say. Those wet shriveled up weird balls of dough turned into yummy rolls. So give them a try, don’t be afraid of the yeast or the ball of snot that will come out of the water. :) Just follow the recipe – I promise they’ll be great.

Pretzel Rolls
What you need!
1 1/2 cups warm water (110°F)
1 package active dry yeast (not quick rise yeast)
2 teaspoons sugar
4 1/2 cups unbleached all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt
What to do!
In the bowl of a stand mixer combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined.
Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place on baking sheet pinched seam side down at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in a preheated oven for 15-20 minutes.