Pretzel Bread

2 3/4 c bread flour
1 envelope quick-rising yeast
1 tsp salt
1 tsp sugar
1 c plus 2 Tbsp hot water
cornmeal
8 c water
1/4 c baking soda
2 Tbsp sugar
1 egg white, beaten
Coarse Salt

Combine bread flour, yeast, salt, and one tsp sugar into a food processor and blend. With the water running, gradually pour the hot water in, until the dough is formed. Grease a medium bowl then add dough to the bowl. Cover in plastic wrap and a towel. Let dough rise for about 30 minutes.

Line a baking sheet with parchment paper. Add cornmeal. Punch down dough and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each piece into a ball, and place on the prepared surface, flattening slightly. Cut an X into the top of each dough ball. Cover with towll and let dough rise for about 20 minutes.

Preheat oven to 375 degrees. Grease another baking sheety and sprinkle with cornmeal. Bring 8 c of water to a boil. Add baking soda and 2 Tbsp sugar. Add rolls and cook 30 seconds on each side. Once all rolls have cooked in the water, brush them with egg white glaze. Sprinkle rolls generously with salt and bake until brown, about 25 minutes.