Pretzel Rolls

Recipe courtesy of Robert Bogin, Executive Pastry Chef, North Ranch Country Club (Westlake Village, Calif.)

Whisk in brown sugar and dissolve 2 quarts of warm water.
Whisk yeast into the water/brown sugar and let stand 5 mins so the yeast starts to develop. Melt butter just until its creamy and slightly viscous.
In mixing bowl with a dough hook, place flour and kosher salt and stir slightly to distribute salt.
Pour water/yeast mix in one batch into bowl along with melted butter.
Turn mixer on speed 1 and develop gluten. Mix until you get about 4"-5" of window-paning gluten formation.
Pull from mixer and allow to rest in well-sprayed bowl until doubled in size.
Meanwhile, in large rondo pot, bring water and baking soda mix to a simmer.
Use a spider or slotted spoon ready for dipping pretzel buns.
With a high-quality vegetable oil, spray generously on flat sheet pans.
Proof until dough comes up (approximately 1 ½ times the size). Avoid over-proofing as you need to be able to handle the raw dough in order to poach them.
With water at a low boil, begin poaching two rolls at a time (5 seconds per side).
Immediately drop onto the well-sprayed sheet pan. After you have poached them all, egg wash them and allow to briefly proof again for 5-10 minutes.
Bake at 325° F until a nice deep brown color is formed.
Cool on a wire rack.