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.
Add the salt, olive oil, vital wheat gluten, bread flour, and whole wheat flour to the sponge. If you want a 100% whole wheat dough, omit the King Arthur bread flour, and add another cup of whole wheat flour, plus an additional 2 tbsp of vital wheat gluten.
Using the bread hook on your mixer, mix the dough at mix speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl. If the dough seems "shaggy" or is still sticking to the bowl, slowly add more whole wheat flour 1/4 cup at a time.
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.
Making the Pretzel Rolls
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.
Bake for 10 minutes, and then rotate the pans in the oven and bake for another 7-10 minutes, or until golden brown. Place on wire cooling racks, and allow to fully cool.
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.
Squishy Soft Homemade Pretzel Rolls
Amount Per Serving
Calories 255Calories from Fat 36
% Daily Value*
Saturated Fat 0g0%
Vitamin A 5IU0%
* Percent Daily Values are based on a 2000 calorie diet.