Pretzel Rolls

If you've been following along, you've read about my Sunday Breakfast Sandwiches.  On some Sundays, Caputos has fresh, HOT pretzel rolls in the bakery section.  They taste great with a fried egg, bacon and cheddar cheese, or a scrambled egg, chorizo and chihuahua cheese...I could go on and on.  I suppose I could try making my own pretzel rolls...of course that would mean breakfast might be an afternoon meal on Sundays.                                

1 tbsp. active dry yeast
2 3/4 C. all purpose flour plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt plus more for sprinkling
vegetable oil for the bowl
cooking spray
1/3 C. baking soda

Put 1 C. warm water in the bowl of a stand mixer and sprinkle the yeast on top.  Set aside to bloom, 5 minutes.  Meanwhile, combine the flour, sugar and salt in a large bowl. 

Add the flour mixture to the yeast mixture and mix with the dough hooks on the lowest setting until the dough comes together.  Increase the speed to medium and contine to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large bowl and turn the dough to coat it with oil.  Cover with a damp kitchen cloth and let rest in a warm place until doubled in size; 30 to 35 minutes.  Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down dough, then turn out onto a floured surface.  Knead just until the dough is smooth and springs back when poked, about 1 minute.  Divide into 4 pieces and form into 5X3 inch oblong rolls.  Place the rolls on prepared baking sheet and cut four 2 inch diagonal slashes across the top of each.  Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes.  Meanwhile, preheat oven to 425 degrees and bring 8 C. water to a boil in a large saucepan over high heat. 

Stir the baking soda into the boiling water (it will foam up slightly).  Add 2 rolls and poach 2 minutes per side.  Using a slotted spoon, remove the rolls, drain and place  on the baking sheet, cut side up.  Sprinkle with salt.  Repeat with remaining rolls.

Bake the rolls until golden, 12 to 15 minutes.  Let cool slightly on the baking sheet.