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1
Prepare the pretzel dough as described up to the point that the dough is risen and punched down, but before it is punched down and divided.
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2
Cut the dough into 12 pieces.
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3
Roll a piece into a ball, then stretch the top of the ball over itself, making a sort of seashell shape.
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4
Squeeze the edges together so the dough ball is smooth and shiny on one side and has a creased seam on the other.
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5
Place the ball, seam side down, on a sheet pan and move on to the next.
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6
After you have formed all 12 rolls, cover with plastic wrap and let stand for 1 hour in a dry warm place.
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7
While the rolls are proofing, place the rack in the lower third of the oven and preheat the oven to 400F.
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8
Heat the salt blocks as described in Heating on page 269.
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9
Remove the plastic wrap from the rolls, and push down lightly on each of them to create flatter rolls roughly the shape of bagels without holes.
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10
Brush the tops with a thin film of olive oil, making sure that the oil does not drip down the sides and collect underneath the rolls, where it will inhibit the salt from interacting with the dough.
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11
Using a small spatula, transfer the rolls onto the salt blocks and close the oven door.
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12
Bake for about 12 minutes, until puffed and pale brown.
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13
Transfer the rolls to a cooling rack with a spatula and let cool for at least 15 minutes before serving.
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14
Turn off the oven and allow the salt blocks to cool in the oven before removing and cleaning them (see opposite page).
