# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (7 g)
03 - 1 1/4 cups warm water
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon granulated sugar
06 - 1 1/2 teaspoons salt
→ Filling
07 - 8 slices ham, diced (about 120 g)
08 - 1 cup shredded Swiss cheese or cheddar
→ Pretzel Bath
09 - 8 cups water
10 - 1/4 cup baking soda
→ Topping
11 - 1 egg, beaten
12 - Coarse sea salt
# Directions:
01 - In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Allow to sit for 5 minutes until the mixture becomes frothy.
02 - Stir melted unsalted butter and salt into the yeast mixture. Gradually incorporate all-purpose flour to form a soft, cohesive dough.
03 - Transfer dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover, and let rise in a warm environment for 1 hour or until doubled in volume.
04 - Set oven to 425°F. Line a baking sheet with parchment paper for nonstick preparation.
05 - Deflate the proofed dough and divide into 8 equal portions. Flatten each portion into a disc. Position diced ham and shredded cheese at the center and enclose by pinching edges together, forming a smooth ball with the seam underneath.
06 - In a large pot, bring water to a gentle simmer. Slowly stir in baking soda, expecting vigorous foaming.
07 - Using a slotted spoon, lower rolls into the simmering bath for 30 seconds, turning once for uniform coverage. Extract and set on the parchment-lined baking sheet.
08 - Brush each roll surface with beaten egg and sprinkle generously with coarse sea salt.
09 - Transfer baking sheet to oven and bake for 16 to 18 minutes or until rolls achieve a deep golden brown. Allow to rest briefly before serving.
