The most perfect soft pretzel rolls for sandwiches. Tender yet chewy, and substantial enough to hold up to any fillings. Topped with a delightful combination of sesame seeds and pretzel salt.
Roll each piece of dough into a long rope, between 22 and 24 inches long. Coil the rope from the center out.
Pinch the end to the coil to adhere it.
Transfer to your prepared sheet arranging them in four rows of three, leaving space between the rolls to allow for expansion.
Cover the rolls with a clean tea towel and put in a warm, draft-free place to rise for 20 minutes, or until puffy.
Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc…) When water simmers, add the baking soda.
Gently lift the rolls one at a time, and ease -top side down first- into the simmering water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil. Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds-1 minute. Use a slotted spatula or spoon to drain and return each piece to its place on the pan. Continue until all pieces have been boiled and returned to the pan.
These are best enjoyed warm, but can be stored in non-airtight container such as a bowl covered with a clean tea towel or a paper bag that is cinched or clipped shut at room temperature for a couple of days. They can be quickly reheated prior to serving.