Pretzel Rolls

Ingredients

• 2 3/4 cups bread flour
• 1/4 ounce active dry yeast
• 1 teaspoon salt
• 2 tablespoons plus one teaspoon sugar, divided
• 1/2 teaspoon celery seeds
• 1 cup plus 2 tablespoons hot water
• Olive oil
• 8 cups water
• 1/4 cup baking soda
• 1 egg
• Coarse salt

Directions

1. Add the yeast, flour, salt, celery seeds, and 1 teaspoon sugar to a food processor and pulse until mixed. Start the motor, pour in the hot water, and let the dough process for 1 minute to knead it. Rub a large bowl with olive oil, place the dough inside, and turn it so the surface is lightly coated. Drape the bowl with a kitchen towel and leave the dough to rise until it has doubled, about 1 hour.
2. Deflate the dough, then knead it for 1 minute. Move it to a floured work surface and divide it into 8 equal pieces. Roll each portion into a ball, then use a sharp knife to cut an X across the top. Cover the dough balls with a kitchen towel and let them rise until nearly doubled, about 25 minutes.
3. Set the oven to 375 degrees F, and prepare a baking sheet with parchment paper. Bring 8 cups of water to a boil, then stir in 2 tablespoons of sugar and the baking soda. Lower the rolls into the boiling water and cook them for about 30 seconds per side. Lift them out with a slotted spoon and place them on the baking sheet with the scored side facing up. Beat the egg lightly with 1 tablespoon of water, then brush that mixture over the rolls. Scatter coarse salt generously over each one. Bake until the rolls are brown and have developed a light crust, about 25 minutes.