Sunday Brunch: Pretzel Rolls Recipe

1. 1

   Place bread flour, yeast, salt and sugar in food processor and pulse to combine. While the food processor is running gradually add hot water until elastic dough forms, about 5 minutes. Place dough in an oiled bowl and cover with plastic and allow dough to double in volume, about 30 minutes

2. 2

   Punch down dough on a floured work surface and divide into 8 pieces and shape into round buns. Slash tops of each bun with an 'X' using a serrated knife, cover with a towel and let rise until doubled again, about 25 minutes.

3. 3

   Preheat oven to 375[u00b0]. Grease a baking sheet and sprinkle with cornmeal. Bring a large pot of water to a boil and add sugar and baking soda (the baking soda will make the water bubble heavily, so add it gradually). Boil each roll for 30 seconds, then flip and cook for another 30 seconds. Place on prepared baking sheet brush with egg white and sprinkle with salt. Bake until brown, about 25 minutes. Serve these rolls with thick sliced bacon, grainy mustard and Bavarian beer.

* Per serving · 4 servings · Values may vary.