Dairy-Free Pretzel Rolls

Gather the ingredients.

In a large mixing bowl, combine the yeast, 1 cup warm water, and sugar, stirring until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly.

In a separate medium bowl, whisk together the flour and 1 teaspoon salt.

Add the flour-salt mixture gradually to the yeast, stirring until a soft dough that is neither sticky nor dry forms, adding extra flour if necessary.

Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3 to 4 minutes. The dough also can be kneaded by machine using a dough hook for 3 minutes.

Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.

Punch down the risen dough and turn it out onto a clean, lightly floured work surface or a nonstick silicone mat.

Knead the dough a few times and then stretch it into a 16-inch-long log, about 2 inches wide.

Cut it into 8 even pieces (weigh them for uniformity if you like).

Knead each until elastic, and then shape it into a round roll.

Leave the rolls on the work surface with at least 2 inches separating them, cover with greased plastic wrap, and let rise for 30 minutes. 

Heat the oven to 400 F. Lightly oil a large baking sheet and set aside.

Bring 7 cups of water and the baking soda to a rolling boil in a medium-large saucepan over medium-high heat. 

Drop 1 roll at a time into the boiling water. Boil for about 1 minute, turning once.

Remove using a slotted spoon and then transfer to the prepared baking sheet and repeat until all of the rolls have been boiled.

Slash the tops of the rolls once or make an "X" pattern and sprinkle with coarse salt.

Bake until dark golden brown, about 12 to 14 minutes, or until an instant-read thermometer registers 200 F when inserted into the roll.

Allow rolls to cool slightly before serving.

Cool the rolls completely on a wire rack before storing or freezing.