These pretzel rolls are great for savory sandwiches or as bread to serve with soup and spreads. While you can use traditional coarse salt, I really like using red Hawaiian sea salt for extra color.
- In a large mixing bowl, combine the yeast, warm water, and sugar, agitating until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.
- Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.
- Bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.
- Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.