Soft Pretzel Rolls with Mustard Butter

Soft, chewy yeast rolls are briefly boiled in baking-soda water, baked until golden, and served warm with tangy Dijon mustard butter.

Prep: 25 min · Cook: 18 min · Yield: 8 · Method: Oven

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 cup warm water
• 1 tablespoon granulated sugar
• 1 1/4 cup baking soda
• 3 tablespoons unsalted butter
• 1 tablespoon dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon pretzel salt

Cooking instructions

1. Stir warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes, until foamy. (about 5 min) — Warm
2. Add flour and kosher salt. Knead until a smooth, elastic dough forms, about 6 minutes. (about 6 min) — Room temperature
3. Cover the dough and let it rise in a warm place until doubled, about 45 minutes. (about 45 min) — Warm
4. Divide the dough into 8 equal pieces and shape each into a smooth roll. (about 8 min) — Room temperature
5. Bring 8 cups water and baking soda to a boil. Boil the rolls in batches for 30 seconds per side, then drain. (about 6 min) — Boiling
6. Heat the oven to 425°F. Arrange the rolls on a parchment-lined baking sheet, sprinkle with pretzel salt, and bake until deep golden brown, 14 to 16 minutes. (about 16 min) — 425°F
7. Melt the butter with Dijon mustard, stirring until smooth. Serve the warm rolls with mustard butter. (about 2 min) — Low heat