👨‍🍳 Step-by-Step Instructions: Pretzel Rolls

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, yeast, and brown sugar. Stir and let sit for 5 to 10 minutes, until the mixture becomes frothy. This indicates the yeast is active. If it doesn’t foam, the yeast may be dead—start fresh.

Step 2: Make the Dough

Add flour, salt, and melted butter to the bowl. Mix until the dough comes together into a shaggy ball.

• • If using a stand mixer, knead with the dough hook for 6 to 7 minutes, until the dough is smooth and elastic.

• • If kneading by hand, turn the dough onto a floured surface and knead for 8 to 10 minutes.

Step 3: Let the Dough Rise

Shape dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Tip: A warm oven (turned off) with the light on works great.

Step 4: Divide and Shape

Punch down the dough. Turn it out onto a lightly floured surface and divide it into 10 to 12 equal pieces. Roll each piece into a tight ball by cupping your hand and moving it in a circular motion on the counter.

Step 5: Prepare the Soda Bath

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water to a boil. Slowly (carefully!) add ⅓ cup baking soda—it will foam.

Step 6: Boil the Pretzel Rolls

Gently place 2–3 dough balls into the boiling water. Boil each for 30 seconds, flipping halfway through with a slotted spoon.
Remove and place on the parchment-lined baking sheet. Repeat with remaining rolls.

Step 7: Add Egg Wash and Salt

Brush each roll generously with beaten egg. Sprinkle coarse salt on top. This gives them a golden, glossy crust and signature salty bite.

Step 8: Bake

Bake in the preheated oven for 15 to 17 minutes, or until deep golden brown. Remove and let cool slightly before serving.

🧀 Step-by-Step Instructions: Cheese Dip

Step 1: Make a Roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute to form a roux.

Step 2: Add Milk

Slowly pour in 1 cup milk, whisking until smooth. Simmer and stir for 2–3 minutes, until slightly thickened.

Step 3: Add Cheese and Season

Lower the heat and stir in 1½ cups shredded cheddar, garlic powder, salt, and pepper.
Whisk until melted and creamy. For extra zip, add a pinch of cayenne or a spoonful of Dijon mustard.

If dip thickens too much, whisk in a splash of warm milk to loosen it.