Rosemary Garlic Spelt Pretzel Rolls

Steps

1. Prep first: mince the garlic, melt the butter and let it cool slightly, and crumble the rosemary, setting aside 3 g for the dough and 1 g for topping.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, brown sugar and salt.
3. Add the dough portion of the water (360 g, lukewarm), the melted butter, the garlic and the dough portion of the rosemary, then stir into a shaggy dough. This is about 60% hydration and 1.8% salt.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt is delicate, so stop once it holds together and stretches without tearing.
5. 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 equal pieces (about 85 g each), shape each into a tight ball, and set them seam side down on the sheets.
7. Cover and proof at about 75°F (24°C) for 20 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
8. Bring the bath portion of the water (1000 g) to a simmer in a wide pot, then slowly stir in the baking soda; it will foam.
9. Lower 3 or 4 rolls at a time into the simmering bath for 30 seconds, turning once, then lift out with a slotted spoon, drain, and return to the sheets.
10. Cut a shallow cross in the top of each roll with a sharp knife and sprinkle with the topping portion of the rosemary.
11. Bake 18 to 22 minutes, until deep brown and the center reads 190–210°F (88–99°C).
12. Cool the rolls on a rack for at least 20 minutes before slicing.