Sharp Cheddar Milk Pretzel Rolls

Steps

1. Prepare first: cut 130 g of the cheddar into small cubes and shred the remaining 70 g; chill both. Warm the whole milk to about 100°F (38°C).
2. In a large bowl, whisk the flour, instant yeast, brown sugar and salt.
3. Stir the molasses and mustard into the warm milk, then pour it into the flour mixture with the softened butter. Mix into a soft, slightly tacky dough, about 60% hydration (milk as the liquid) and 1.7% salt.
4. Knead 8 to 10 minutes until smooth and elastic. Flatten the dough, scatter the cubed cheddar over it, fold it up and knead 1 to 2 minutes more to spread the cheese evenly.
5. Place the dough in a lightly greased bowl, 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 105 g each) and shape each into a tight ball, pinching the seam underneath. Cover and rest 20 to 25 minutes, until puffy and the dough springs back slowly when poked.
7. Meanwhile, preheat the oven to 425°F (220°C). Bring the water to a boil in a small saucepan, slowly stir in the baking soda (it will foam), then reduce to a gentle simmer.
8. Dip the rolls one or two at a time into the soda bath for 20 seconds per side. Lift out with a slotted spoon, drain and set seam-side down on the baking sheets.
9. Brush the tops with the beaten egg, cut a deep X in each roll with a sharp knife, and press the shredded cheddar into the cuts and over the tops.
10. Bake 18 to 22 minutes, rotating the sheets halfway, until deep brown and the centers read 190°F (88°C).
11. Cool on a rack at least 20 minutes before splitting or serving.