Dill and Onion Spelt Pretzel Rolls

Steps

1. Warm 380 g of the water to about 100°F (38°C). Whisk in the molasses and the yeast.
2. In a large bowl, mix the spelt flour, bread flour, salt, onion powder and dill. Add the yeast mixture and 20 g of the canola oil, and stir into a shaggy dough. This is about 63% hydration and 2% salt.
3. Knead 6 to 8 minutes, until smooth and slightly tacky; spelt is delicate, so stop once it holds together well.
4. Brush a bowl with the remaining 5 g of canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape into tight balls, cover and rest 20 minutes, until puffy and springing back slowly when poked.
6. Meanwhile, preheat the oven to 425°F (220°C) and bring the remaining 2000 g of water to a simmer in a wide pot. Slowly add the baking soda; it will foam.
7. Lower 3 or 4 rolls at a time into the simmering bath for 30 seconds, turning once. Lift out with a slotted spoon and set on the sheets.
8. Score an X on each roll with a sharp knife and sprinkle with the sesame seeds.
9. Bake 18 to 22 minutes, until deep mahogany brown and 200°F (93°C) in the center.
10. Cool the rolls on a rack for at least 15 minutes before serving.