That deep, glossy pretzel crust and chewy, pillowy interior make these rolls one of the most satisfying things you can pull out of a home oven. The entire dough comes together with all-purpose flour, butter, yeast, and salt — no rye, no specialty grains, no guesswork about what's hiding in the mix. The real magic happens in two places: the baked baking soda bath, which gives each roll that signature dark color and bold pretzel flavor, and the quick simmer before baking that sets the crust before it ever hits the oven. A generous egg wash and a shower of coarse salt finish things off, so every roll comes out looking like it belongs in a bakery window. These are fantastic alongside soups and stews, stuffed with deli fillings, or honestly just torn apart warm with a little mustard on the side. The process has a few steps, but each one is straightforward, and the results are genuinely impressive enough to make them a weekend staple.
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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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