Sourdough Pretzel Rolls

From:motherearthnews.com

Makes 18 rolls

Ingredients:
 1 cup fed sourdough starter
 1 tsp salt
 2 tbsp or sugar
 2 tsp instant dry yeast
 1½ cup unbleached, all-purpose flour
 2 cups bread flour
 1 tbsp melted butter
 ¾ to 1 cup warm water

1. Mix all ingredients to combine. Knead by hand until smooth and elastic, about 15 minutes, or using a stand mixer for 8 - 10 minutes. Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 2 hours.
2. Gently deflate dough. Cut into 18 pieces. Roll each piece into a tight ball. Set on a parchment lined baking sheet. Cover and let rise 30 – 45 minutes or until puffy.
3. Preheat oven to 425 degrees Fahrenheit. Fill a large saucepan or Dutch oven about half full of water and bring to a boil. Carefully add ½ cup baking soda to the boiling water. Return to a boil.
4. Gently drop rolls into the water, no more than 2-3 at a time. Simmer about 30 seconds, turn and simmer an additional 30 seconds. Remove rolls with a slotted spoon and return to the baking sheet. Repeat with all remaining rolls.
5. Score the tops of the rolls if desired. Rolls may also be sprinkled with flake salt or poppy seeds. Bake for about 30 minutes or until golden brown.
Let rolls cool for at least 15 minutes before eating. Using a sourdough starter will help keep the rolls fresh for a day or two, but like most rolls these are best served the same day they are baked.