Laugenbroetchen (German Pretzel Rolls)

Ingredients

• 3 c unbleached all-purpose flour
• 2 1/4 tsp active dry yeast ((1 packet))
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 c water, (warmed to 105F)
• 8 cups water
• 1/4 c baking soda
• Coarse salt

Instructions

1. 1

   In a large bowl, mix together flour, yeast, salt, and sugar.

2. 2

   Make a well in the middle of the dry ingredients, and add warm water and mix well, until the dough comes together. (Add more water, 1 Tbsp at a time, if necessary to create a smooth dough.)

3. 3

   Turn dough onto a lightly floured surface and knead 7-10 minutes, until the dough becomes smooth and elastic. (Alternately, mix 2-3 minutes using the dough hook of a stand mixer. Or, use your bread machine's dough setting, following the manufacturer's instructions and picking up this recipe again at step 5.)

4. 4

   Place dough in a greased bowl, cover with a damp towel, and let rise until doubled, about 45 minutes.

5. 5

   When dough has doubled, punch in down and knead a few times. Divide the dough into 12 even pieces. Roll each piece into a ball. Place balls onto a well-greased sheet of parchment or wax paper, about 2 inches apart. Cover loosely with a damp towel and let rise until puffy and nearly doubled- 20-30 min.

6. 6

   Ten minutes into the dough's rising time, start the 8 cups of water boiling in a 3-4 quart pot and preheat the oven to 450F.

7. 7

   Once dough has doubled, add the baking soda to the boiling water. (Do this carefully, as the baking soda will fizz up considerably.)

8. 8

   Adjust heat so that the water barely maintains a gentle simmer. (You want tiny bubbles to give your dough a smooth crust, big bubbles will beat up your dough and result in a mottled-looking crust.)

9. 9

   Carefully, so you don't deflate the risen dough, add a few rolls to the water at a time, making sure there is enough room in the pot that they do not touch.

10. 10

    Poach dough 30 seconds on each side. (It is important not to over-poach the rolls, or they won't continue to rise in the oven. During the poaching, you just want to create a nice film on the outside of the rolls.)

11. 11

    Remove dough from the water with a large slotted spoon. Let as much water drain back into the pot before placing the rolls onto a greased baking sheet. Repeat with remaining dough.

12. 12

    Once all rolls have been poached, gently cut a deep X into the top of each roll using a serrated knife. Sprinkle with coarse salt.

13. 13

    Place rolls into the oven and bake 14-15 minutes, until nicely browned.

14. 14

    Let rolls cool on a wire rack.