Step 1: Prepare the Dough Base

In a large bowl, combine 190ml of water, 3g of fresh yeast (or 2g of dry yeast), and 1/2 tbsp of honey. Mix well with a wooden spoon until the yeast and honey are fully dissolved.

Step 2: Add Remaining Dough Ingredients

Add 320g of bread flour, 10g of vegetable or seed oil, and 6g of salt to the liquid mixture. Mix with the wooden spoon until there is no dry flour left and a shaggy dough forms. There's no need to knead the dough extensively at this stage.

Step 3: First Dough Rest

Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.

Step 4: First Stretch and Fold

After 30 minutes, wet your hand. Gently stretch each of the four sides of the dough upwards and fold it towards the center. Then, lift the entire dough mass and slap it back into the bowl 4-5 times. This technique helps develop gluten.

Step 5: Second Dough Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 6: Second Stretch and Fold

Repeat the stretching, folding, lifting, and slapping process from step 4.

Step 7: Final Dough Rise

Cover the bowl and let the dough rise until it doubles in size. This usually takes about 2 hours, depending on the room temperature.

Step 8: Divide the Dough

Lightly sprinkle flour on your work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Fold the dough lengthwise to make it easier to cut. Divide the dough into 8 equal parts.

Step 9: Shape the Rolls

Take each dough piece, gently flatten it, then fold the edges inwards to form a tight ball. Seal the bottom by rubbing it against the work surface. Repeat this process for all 8 pieces of dough.

Step 10: Short Rest for Shaped Balls

Place the shaped dough balls on a floured towel and let them rest uncovered for 10 minutes.

Step 11: Final Shaping and Placement

After the short rest, quickly fold each ball once more to tighten its surface and pinch to seal. Place the shaped balls on a baking pan lined with parchment paper, ensuring they are spaced apart.

Step 12: Final Rise and Water Bath Prep

Cover the baking pan with a towel and let the dough balls rise for 30 minutes. In the meantime, prepare the water bath: In a pot, combine 500ml of water and 20g of baking soda. Mix and bring to a boil. Turn on your oven to preheat to 430°F (220°C).

Step 13: Boil the Rolls

Carefully place one or two dough balls into the boiling water bath. Cook for 30 seconds on each side. The rolls will puff up slightly.

Step 14: Transfer to Baking Pan

Using a slotted spoon, carefully transfer the boiled rolls to the prepared baking pan lined with parchment paper. Repeat this process for all remaining dough balls.

Step 15: Salt and Score

Optionally, sprinkle a little coarse salt on top of each roll for a traditional look and taste. Then, using a sharp blade or a bread lame, score two parallel cuts on the top of each roll.

Step 16: First Bake

Cover the baking pan with another pan of the same size to create a steamy environment. Bake in the preheated oven at 430°F (220°C) for 15 minutes.

Step 17: Final Bake

After 15 minutes, carefully remove the top pan. Continue baking for another 5 minutes until the rolls are golden brown and have a beautiful, shiny crust.

Step 18: Finish and Serve

Once baked, remove the pretzel rolls from the oven. Optionally, lightly brush them with melted butter to help keep them softer. Serve warm, perhaps with a spread of butter.

• Use wet hands when stretching and folding the dough to prevent sticking.

• The 'lift and slap' technique helps develop gluten without extensive kneading.

• Scoring the rolls before baking gives them the traditional pretzel roll appearance.

• Brushing with melted butter after baking helps keep the rolls softer.