Pretzel Rolls

Directions

1. In the bowl of a stand mixer with the hook attachment, combine the yeast, 1 teaspoon sugar, and water. Stir and let sit until foamy, about 5 minutes. Add flour and salt and knead with dough hook until it forms a smooth elastic dough. Add more water or flour if necessary.
2. Grease a large bowl. Add dough to bowl, turning to coat. Cover bowl with a towel and let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
3. Lightly flour a clean surface. Punch dough down and knead until smooth. Divide into 6 pieces for large or 8 for medium. Form each dough piece into ball. Place dough balls back on floured surface and flattening each slightly. Using serrated knife, cut an X in the top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
4. Meanwhile, preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
5. In a large pot, bring 8 cups water to boil. Add baking soda and 2 tablespoons sugar (water will foam up). Add rolls 3-4 at a time and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
6. Brush rolls with egg whites and sprinkle with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.