Pretzel rolls

From King Arthur

397 g warm water (1 3/4 c)

2 tbs butter, melted

3/4 tsp salt

540 g AP flour (4 1/2 c)

28 g milk powder (1/4 c)

2 tsp instant yeast

2 quarts water for boiling

1/4 c baking powder

1 tbs salt

Mix the ingredients in a stand mixer for 5 minutes or until you get a smooth sticky ball

Turn into a lightly greased bowl, turning it over to cover all the sides

Cover and let rise about an hour or until doubled

Turn out onto a slightly oiled surface and cut into 10 pieces, making them in a tight topped ball (surface tension needed for a good rise in the oven)

Place on a slightly oiled parchment covered pan

Cover and let rise 15 minutes

Turn on the oven to 400 

Bring the water, baking soda, and salt to a boil in a wide pan

Cook each side of the buns for 30 seconds and move them back to the parchment covered pan

While it's still wet from the water bath, top with coarse salt and score each bun with an X 

Bake 20-24 minutes of until done and a dark brown color