These pretzel rolls get their signature deep-mahogany shine and chew from a classic baking soda bath, the same trick that gives real bakery pretzels that unmistakable flavor and color. The dough is soft and slightly tacky before it goes into a quick simmer, then gets brushed with egg wash and scored right before baking so each roll blisters and crackles in the oven. A generous sprinkle of coarse pretzel salt on top adds that salty crunch against the dense, chewy interior. Pull them apart while they're still warm and the crust practically shatters. They're a great choice for a dairy free bread basket, and they hold up beautifully alongside soups, stews, or a simple mustard for dipping. Best of all, the shaping and boiling steps are simple enough to repeat batch after batch once you've got the rhythm down.
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Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and let stand until the surface is foamy and the mixture smells yeasty, about 5–8 minutes. If the yeast does not foam, it is not active — start over with fresh yeast.
Add the flour, fine salt, and softened butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 6–8 minutes. The dough should spring back slowly when poked.
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