"These rolls are fantastic!" Serve with your favorite soup and/or salad.
Servings: 15 rolls
- 2 tsp. active dry yeast
- 1 1/2 c. warm milk
- 7 1/2 c. all-purpose flour
- 1 tsp. salt
- 3 T. Canola oil
- 1 c. warm water
- 7 c. water
- 1 T. salt
- 4 T. baking soda
- coarse sea salt
- Dough: In a small bowl, mix yeast and warm milk, let rest for 10 minutes. In a large bowl, whisk flour and 1 teaspoon of salt. Pour yeast mixture, canola oil and 1 cup warm water into bowl with flour. Knead in the bowl until dough is very smooth. Cover the bowl with a dish towel and let rise for one hour.
- Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
- While the dough balls are rising, preheat the oven to 400 degrees and get the water bath ready.
- Water Bath: In a large pot, bring 7 cups of water, 1 tablespoon salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut an "X" on each roll and sprinkle with coarse sea salt.
- Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.