Homemade pretzel rolls are chewy, salty, and oh so delicious. Making Squishy Soft Homemade Pretzel Rolls at home is easier than you could ever imagine.
In the bowl of your stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey. Add the yeast, and stir to combine. The yeast will not mix into the water completely; you just want to whisk it around a bit. This will create the "sponge". Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.
Remove the dough from the bowl. Drizzle olive oil in the bowl, turn the dough to coat in the oil and cover with a damp towel. Allow dough to rise in a warm location until it has doubled in size (1-2 hours). Rising time will depend on the temp in your house.
Once the dough has doubled, use the bread hook and mix the dough again at mixer speed "2" for about 30 seconds.
Pinch chunks of dough off (between golf ball and tennis ball size) and roll into a ball. Place on baking sheets lined with parchment paper. Let rise for about 45 minutes, or until doubled.
Preheat oven to 375 degrees. Arrange your oven racks in the middle.
In a large heavy-bottomed saucepan, bring 2 quarts of water to a rolling boil. Add baking soda to the boiling water (careful, the water might foam a bit). Place 3 balls of dough into the water, and "boil" for 30 seconds on each side. Using a slotted spoon, remove the balls and place back on the baking sheet. Sprinkle with kosher salt.
Store the rolls in an air-tight container at room temperature. Make sure they are 100% cool before storing. Any moisture trapped with the pretzel rolls will render the kosher salt on top mushy.