Garlic Parsley Butter Pretzel Rolls

Steps

1. Divide the water: use 390 g lukewarm water (about 100°F/38°C) for the dough and set aside 1500 g for the baking soda bath. Divide the salt: 11 g for the dough and 2 g for finishing. Divide the melted butter: 25 g for the dough and 30 g for the topping.
2. In a large bowl, whisk the bread flour, instant yeast, brown sugar, thyme and the dough portion of salt (11 g).
3. Add the dough portion of water (390 g) and the dough portion of butter (25 g); mix into a shaggy dough, then knead 8 to 10 minutes until smooth and elastic. This is about 65% hydration and 2% salt.
4. 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 and lightly grease the paper. Divide the dough into 12 equal pieces (about 85 g each) and shape each into a tight ball.
6. Cover and proof at about 75°F (24°C) for 20 to 25 minutes, until puffy. Meanwhile preheat the oven to 425°F (220°C).
7. Bring the bath portion of water (1500 g) to a simmer in a wide pot and carefully stir in the baking soda; it will foam.
8. Simmer the rolls 3 or 4 at a time for 30 seconds per side, lift out with a slotted spoon, drain and set on the sheets. Cut a shallow X in each top with a sharp knife.
9. Bake 16 to 20 minutes, until deep mahogany brown and 190–200°F (88–93°C) in the center.
10. While they bake, stir the topping portion of butter (30 g) with the garlic and microwave 20 seconds to soften the garlic's bite, then stir in the parsley.
11. Brush the hot rolls with the garlic parsley butter and sprinkle with the finishing salt (2 g).
12. Cool on a rack at least 15 minutes before serving.