Pretzel Bread Rolls

Steps

1. Allow the unsalted butter to soften to 20–22°C (68–72°F) in a mixing bowl so it is pliable but not greasy.
2. Warm 310 ml water to 38–43°C (100–110°F) and combine in a separate bowl with the granulated sugar and instant yeast, whisking until dissolved; let stand about 10 minutes until the surface is foamy and smells pleasantly yeasty.
3. Place the bread flour in a large bowl, stir in 10 g of the fine sea salt (reserving 5 g for the boiling bath), and create a well in the center before pouring in the foamy yeast mixture and adding the softened butter.
4. Mix with a sturdy spoon or stand mixer on low speed until a shaggy dough forms and no dry pockets of flour remain, ensuring the salt is dispersed in the flour rather than touching the yeast mixture directly.
5. Transfer the dough to a lightly floured surface or continue mixing in the stand mixer and knead for 8–10 minutes until the dough feels smooth and elastic, is slightly tacky but not sticky, and can be stretched into a thin windowpane without tearing easily.
6. Shape the dough into a ball, place it in a lightly oiled bowl, cover tightly, and let rise for about 60 minutes at 24–27°C (75–80°F) until doubled in size and a gentle finger poke springs back slowly.
7. Turn the risen dough onto a clean surface, gently press out large air bubbles, and divide into 10 equal pieces of about 85–90 g each using a scale for accuracy.
8. Shape each piece into a tight ball by cupping your hand over the dough and rolling in small circles until the surface is smooth, taut, and slightly bouncy to the touch.
9. Arrange the dough balls on a parchment-lined baking sheet with a little space between each one, cover loosely with lightly oiled plastic wrap, and let proof for about 25 minutes at room temperature until slightly puffy and lighter when lifted.
10. About 20 minutes before baking, preheat the oven to 220°C (425°F) with a rack positioned in the center.
11. Pour 2000 ml water into a wide pot, bring to a gentle boil at 95–100°C (203–212°F), stir in the baking soda and the reserved 5 g of fine sea salt until fully dissolved, and adjust the heat to maintain a steady simmer rather than a vigorous boil.
12. Lower 3–4 proofed rolls at a time into the simmering baking soda bath using a slotted spoon, simmering about 30 seconds per side (about 1 minute total) until they appear slightly puffed and the surface feels a little tacky and gelatinous.
13. Lift each roll from the bath, allow excess liquid to drip off briefly, return the rolls to the parchment-lined baking sheet, and repeat with the remaining rolls, keeping the rounded side up.
14. Lightly dab any overly wet spots on the rolls with a corner of parchment if needed, sprinkle the tops evenly with the coarse salt so it adheres to the moist surface, and use a sharp knife or razor blade to slash a shallow X across the top of each roll.
15. Place the baking sheet in the preheated oven and bake for 14–18 minutes until the crust is a deep mahogany-golden brown, the rolls feel firm on the surface, and the bottoms sound hollow when tapped.
16. Transfer the baked pretzel rolls immediately to a wire rack and cool for at least 15 minutes so the interior crumb sets and becomes soft, moist, and pleasantly chewy before serving.