Mozzarella-Stuffed Spelt Pretzel Rolls

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and the 11 g fine portion of salt to make the dry mixture.
2. Stir half of the molasses and the melted butter into the 330 g lukewarm portion of water, then add it to the dry mixture and mix into a shaggy dough. This is about 61% hydration and 2% salt; spelt absorbs less water than wheat, so the dough will be soft but not sticky.
3. Knead 6 to 8 minutes, just until smooth and slightly springy; spelt tears if overworked.
4. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Divide the dough into 12 equal pieces. Flatten each into a disk, set a mozzarella cube in the center, pinch the dough tightly around it and roll seam-side down into a taut ball.
6. Place the rolls on a parchment-lined baking sheet, cover and proof at about 75°F (24°C) for 25 to 30 minutes, until puffy and they spring back slowly when poked.
7. Meanwhile, preheat the oven to 425°F (220°C).
8. In a wide pot, bring the 2000 g bath portion of water to a simmer, stir in the remaining half of the molasses, then slowly add the baking soda (it will foam).
9. Simmer the rolls 2 or 3 at a time for 30 seconds per side, lift out with a slotted spoon and return them to the parchment.
10. Brush the rolls with the beaten egg, cut a shallow cross on top of each, and sprinkle with the 4 g coarse portion of salt.
11. Bake 18 to 20 minutes, until deep brown and the bread reaches 190°F (88°C) in the center of the dough, not the cheese.
12. Cool on a rack for at least 20 minutes before serving so the molten cheese settles.