Whole Wheat Oat Pretzel Rolls

Steps

1. Make the oat soaker: in a large bowl, pour the 160 g of boiling water over the 80 g of oats for the soaker, stir and let stand 30 minutes until cool and the oats are plump.
2. Add the 300 g of lukewarm water, the brown sugar and the instant yeast to the soaked oats and stir.
3. Add the whole wheat flour, the bread flour and the 11 g of salt for the dough; mix into a shaggy dough. Counting all the water in the soaker and dough against the combined weight of the whole wheat flour and bread flour, this is about 77% hydration and 1.8% salt, which the whole wheat and oats absorb well.
4. Knead in the softened butter, then knead 8 to 10 minutes by hand or 6 minutes in a stand mixer until smooth, tacky and springy.
5. Cover the bowl and let the dough 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 of about 100 g, shape each into a tight ball and set seam side down on the sheets.
7. Cover and proof at about 75°F (24°C) for 30 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
8. Make the bath: bring the 2000 g of water for the bath to a boil in a wide pot, then slowly stir in the baking soda (it will foam).
9. Boil the rolls 3 or 4 at a time for 30 seconds per side, lift out with a slotted spoon, drain and return to the parchment.
10. Brush the rolls with the egg white, sprinkle with the 20 g of oats for topping and the 3 g of coarse salt for topping, then cut a cross in each top with a sharp knife.
11. Bake 16 to 20 minutes, until deep brown and the centers read 190°F (88°C).
12. Cool the rolls on a rack for at least 20 minutes before splitting.