Ingredients:

  • 500g bread flour
  • 300ml warm water (105°F to 110°F)
  • 15g honey or agave
  • 7g active dry yeast
  • 10g fine sea salt
  • 30g unsalted butter, melted
  • 2 liters water
  • 60g baking soda
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp coarse pretzel salt

Instructions:

  1. Activate the yeast. In your stand mixer bowl, combine 300ml warm water, 15g honey, and 7g active dry yeast. Let it sit for 5 to 7 minutes until it looks foamy and smells like bread. Note: If it doesn't foam, your yeast might be old or the water was too hot.
  2. Mix the dough. Add 30g melted butter, 500g bread flour, and 10g fine sea salt to the yeast. Knead with a dough hook on medium low for 5 to 7 minutes until the dough is smooth and pulls away from the sides.
  3. The first rise. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it sit in a warm, draft free spot for 90 minutes until it has doubled in size.
  4. Shape the rolls. Gently punch down the dough to release air. Divide into 10 equal portions (about 85-90g each). Roll them into tight, smooth spheres by tensioning the dough against the counter.
  5. Prepare for baking. Preheat your oven to 425°F (218°C). While that heats, bring 2 liters of water and 60g baking soda to a rolling boil in a wide pot.
  6. The alkaline bath. Submerge the rolls in the boiling water in batches of 3 or 4. Boil for 30 seconds, then flip and boil for another 30 seconds until they look slightly puffed and wrinkled.
  7. Egg wash and score. Use a slotted spoon to move the rolls to your lined baking sheet. Brush each one with the egg wash (1 egg beaten with 1 tbsp water). Use a sharp knife to cut an X or two parallel slashes in the top.
  8. Season and bake. Sprinkle generously with the 2 tbsp coarse pretzel salt. Bake for 12 to 15 minutes until they reach a deep, dark mahogany brown.
  9. Cooling. Transfer the rolls immediately to a wire rack. This prevents the bottoms from getting soggy as they cool. | Original Ingredient | Substitute | Why It Works | | :--- | :--- | :--- | | Honey | Agave Nectar | Similar sugar profile for yeast. Note: Adds a slightly more neutral sweetness. | | Unsalted Butter | Coconut Oil (Solid) | Provides the necessary fat. Note: Will add a very faint tropical aroma. | | Bread Flour | All Purpose Flour | Lower protein. Note: The rolls will be softer and slightly less chewy. | Rolo Pretzel Recipe: Pecan Delights in 13 Minutes — Master the easy rolo pretzel recipe with our guide to making perfect Rolo pre...Cabbage Rolls with Ground Beef for 8 Servings — Master these Classic Cabbage Rolls with our Authentic Recipe. Includes a comm...Crispy Vegan Avocado Egg Rolls in 24 Minutes — Master Crispy Vegan Copycat Avocado Egg Roll with Jalapeño Ranch with our ste... $img_2$