Bretzel Rolls (bavarian Pretzel Sandwich Rolls)

Total Time: 1 hr 54 mins Preparation Time: 35 mins Cook Time: 1 hr 19 mins

Ingredients

• 1 1/3 cups warm water
• 2 tablespoons warm milk
• 2 1/2 teaspoons active dry yeast
• 1/3 cup light brown sugar
• 2 tablespoons butter, melted
• 4 cups all-purpose flour
• kosher salt or pretzel salt
• 2 quarts cold water
• baking soda (1/2 cup)

Recipe

• 1 in a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
• 2 add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (if using a bread machine add mixture to bread machine at this point and continue).
• 3 add flour and mix on dough cycle or med-low speed.
• 4 remove dough from bread machine once it forms a nice a firm, pliable dough ball.
• 5 add more flour if necessary.
• 6 turn dough out onto a lightly floured table and knead for 2 minutes.
• 7 roll into a 2 foot long log and cut into 12 even pieces.
• 8 cover dough with plastic and a damp cloth and let sit for 10 minutes.
• 9 pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
• 10 let the pretzels rest for an additional 30 minutes.
• 11 preheat the oven to 425°.
• 12 lightly oil 2 baking sheets.
• 13 in a large stockpot, bring the cold water to a rolling boil and add baking soda.
• 14 drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
• 15 carefully remove with tongs or slotted spoon and hold above pot and let drain.
• 16 sprinkle lightly with salt.
• 17 repeat with the remaining rolls.
• 18 arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
• 19 let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
• 20 serve warm or at room temperature.