Method
1. Line 2 clean baking pans with parchment paper
2. Add raw cane sugar, dried yeast, salt and unsalted butter to a clean large mixing bowl. Mix together
3. Add buttermilk and all purpose flour to the dough
4. Mix until combined
5. Knead until elastic and cover - 5 min, dough hook
6. Let rise until springy to touch - 1 hr
7. Turn out
8. Shape
9. Transfer dough to 2 baking pans
10. Let rise - 30 min
11. Pre-heat oven - 220°C
12. Add baking soda to a clean large saucepan and fill with water
13. Heat until boiling
14. Dip rolls into boiling water
15. Slash about 1cm deep of each roll with a sharp knife
16. Beat egg white in a small bowl
17. Brush each pretzel roll
18. Sprinkle with sea salt
19. Bake until golden brown - 20 min, 220°C