Soft Pretzel Hot Dog Rolls

I see hot dogs in our near future.

Soft Pretzel Hot Dog Rolls
adapted from Food Network
Makes 14

For the Dough:
500ml warm water (40 - 43 C)
1 tablespoon malt extract
2 tablespoons dry yeast
30g lard, softened
6 cups "00" flour
1 scant tablespoon fine salt (I used Pink Himalaya salt)

For the Bath:
1 litre of water
1/4 cup baking soda

For the Egg Glaze:
1 egg yolk mixed with 1 teaspoon water

For Sprinkling:
Sea salt flakes

Make the Dough:
Line two baking trays with baking paper and set aside.

Mix the water, malt extract and yeast in a small bowl. Set aside for 5 - 8 minutes until frothy.

In the bowl of an electric mixer fitted with the dough hook, blend the flour and lard. With the mixer on low speed, gradually add the yeast mixture. Add the salt and keep mixing on low for 10 minutes. The dough will be smooth and soft. Leave to rest for 10 minutes.

Divide the dough into 14 equal portions and shape into hot dog rolls and place them onto the prepared baking trays. Leave them to rest at room temperature for 30 minutes, then put the into the fridge for 2 hours.

Preheat the oven to 220 C.

Give the Rolls a Bath:
Bring the litre of water to a boil in a large pan. Add the baking soda (it will bubble up briefly). Turn the heat off and pop the rolls into the water, 1 or 2 at a time, turning them once,  for 1 minute on each side. Place them back onto the baking trays.

Glaze and Bake the Rolls:
Brush the tops of each roll with the egg glaze, make three deep slashes across each roll, sprinkle them with sea salt flakes and bake for 15-16 minutes, until bronzed and beautiful. Transfer to a wire rack. Best served warm.