Its been awhile... Life got busy. Hopefully I'm back a little bit regularly now. I am, however, back with a goodie. This one is a keeper. They are best day of, obviously, but they made great sandwich bread all week long.
They are so good even my super picky "I only eat real pretzels from Germany" husband asked me to make them again.
A word of advice, if you can find either non-diastatic malt powder (replaces the sugar) or malted barley flour use them, as I think they will help yield even closer results to the store bought version. I couldn't find either.... without ordering online and I refused to wait that long.
Me want pretzel rolls.
Yields 12 sandwich sized rolls
4 cups flour
1 cup warm water
1/2 cup hot water
1 package active dry yeast
1 tablespoons sugar, divided
1 1/2 teaspoons salt
8 cups water
2 tablespoons baking soda
1 egg white
salt for sprinkling
Stir in 1/2 tablespoon of sugar into 1 cup of warm water and sprinkle package of yeast evenly over top. Stir around lightly and set aside for about 5 minutes to allow yeast to bloom.
In the meantime, stir together flour, other 1/2 tablespoon sugar, and salt in a large bowl. Make a well in the center of the flour mixture and pour in bloomed yeast and hot water. Stir everything together until a sticky dough forms. Turn dough onto generously floured countertop.
Knead until a smooth, but still semi-sticky dough forms. Place into a clean bowl and cover with a damp towel. Set aside for about 45 minutes to an hour or until double in size.
Line a cookie sheet with a Silpat or parchment paper and set aside. Turn dough back onto lightly floured surface and cut dough into 4 equal pieces. Cut each of those 4 pieces into thirds making 12 equal pieces.
Roll each piece into a smooth ball and place on lined baking sheet about 2 inches apart. Place a towel over sheet and set aside for 20 more minutes.
While those are resting, froth egg white and preheat oven to 400 degrees Fahrenheit. Heat the 8 cups of water in a large non-reactive pan to a boil. Once it starts to boil stir in two tablespoons of baking soda. Place rolls 1 at a time (or no more than 3) and cook for about 1 minute on each side. Using a slotted spatula take rolls out of water and put back in their places on the baking sheet.
Once all rolls are back on baking sheet brush the tops with egg white and sprinkle with salt. Use a sharp knife to cut a shallow "+" sign into top of each roll.
Place the pan in the oven and bake for 25-40 minutes depending on how deep brown you want the rolls to be. Set on a cooling rack and allow to cool. Store in a airtight container for up to a week or in the freezer for up to 3 months.
Step-by-step in pics:
|Mix everything together|
|Knead into a ball|
|Allow to double in size|
|Roll into mini balls and allow to rest for a bit|
|Boil in a baking soda/water bath|
|Place back on pan|
|Bake them up to preferred darkness|