Pretzel Rolls Draft

How I make it

Dough

1. Mix the yeast and water in a stand mixer bowl fitted with the dough hook.

2. Add the rest of the dough ingredients and knead into a smooth, soft dough. If it feels dry, add another ¼ cup water.

3. Cover the bowl with plastic wrap and let rise for about 1 hour, until doubled.

Shaping

1. Divide the dough into 10 equal pieces, about 160 g each, and roll each into a 7-inch (18 cm) log.

2. Set them on a baking sheet lined with parchment paper. Slip the sheet into a large clean trash bag, puff it up with air and tie it closed.

3. Let rise for about 1 hour, until doubled.

Dipping and baking

1. Preheat the oven to 400°F (200°C).

2. Bring the water, baking soda and date syrup to a boil in a large, wide pot.

3. Carefully slide in 2-3 rolls at a time and dip for about 15 seconds.

4. Lift them out gently with a slotted spoon and return them to the baking sheet.

5. With a very sharp knife and a quick motion, slash 4 diagonal lines across the top of each roll.

6. Bake for about 15 minutes, until deep tan.

7. Cool on a wire rack. If you like, brush with olive oil before serving for a shine.

What I've learned

• For a pareve version, I use margarine instead of the butter.