Jalapeño Pepper Jack-Style Pretzel Rolls

Steps

1. Measure 390 g of the lukewarm water (about 95°F/35°C) for the dough; set the remaining 1500 g of water aside for the bath.
2. In a large bowl, stir the 390 g water with the molasses and brown sugar until dissolved.
3. Add the bread flour, instant yeast and salt and mix to a shaggy dough; this is about 65% hydration and 1.8% salt.
4. Add the butter and knead 8 to 10 minutes until smooth and elastic; knead in the minced jalapeño during the last 2 minutes.
5. Lightly coat a clean bowl with the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line two baking sheets with parchment. Divide the dough into 12 pieces (about 92 g each).
7. Flatten each piece, set a mozzarella cube in the center, pinch the dough tightly around it and roll into a smooth, sealed ball, seam down.
8. Cover the rolls and proof at about 75°F (24°C) for 20 to 30 minutes, until puffy and they spring back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
9. In a wide pot, bring the reserved 1500 g water to a simmer and slowly whisk in the baking soda (it will foam).
10. Simmer the rolls, a few at a time, 30 seconds per side, lift out with a slotted spoon and return to the sheets.
11. Cut a cross on top of each roll and sprinkle the shredded cheddar over the tops.
12. Bake 18 to 22 minutes, until deep mahogany and 190°F (88°C) in the center.
13. Cool the rolls on a rack at least 15 minutes before serving; the cheese centers are very hot.