bretzels

I have no idea what Deb is talking about when she says "bretzel rolls". 
I don't know what a pretzel roll is either.
But, the idea of combining one of those huge, soft pretzels and a dinner roll was just too much and I had to try it.
And I'm glad I did.
These are a little labor-intensive but they are, by far, the best recipe I've tried all year.
And that's saying alot, considering that I attempt to try a new recipe everyday, at least.

They are like a dinner roll-shaped soft pretzel that you slice open and smother with butter.

Or, in my opinion, just another meal to serve soft pretzels with.

Bretzels
Makes 8.
Thanks again, Deb!
2 3/4 cups bread flour
1 envelope yeast (2 1/4 teaspoons)
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons (about) hot water (125* to 130*)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten
Coarse salt

Combine bread flour, yeast, one teaspoon salt and one teaspoon sugar in food processor and blend.

With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about an hour.

Flour baking sheet, or clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. *I didn't have a sharp enough serrated knife at my parents' house to do this.  By all means, it makes a prettier roll and helps with the rising.*  Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375*. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

*Sorry for the terrible picture!  But I wanted to show you...just drop them right on in there!*

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.

Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature and with lots of butter!