Side Pannel
Pretzel Rolls
Ingredients List
- 2 3/4 c Bread flour
- 1 pk Dry yeast
- 1 ts Salt
- 1 ts Sugar
- 1 ts Celery seed
- 1 c Hot water; PLUS
- 2 tb Hot water
- Water solution:
- 8 c Water
- 1/4 c Baking soda; ( yes )
- 2 tb Sugar
- Egg white glaze
- Coarse salt
Directions
Here is an unusal recipe for a cross between soft pretzel and a roll. The
technique may remind you of bagel making!
Combine flour, yeast, salt, sugar and celery seeds and add enough water to
form a smooth elastic dough . This may be done by hand or food processor.
If using the food processor, process all one minute or so and if done by
hand knead dough 5 minutes or until smooth , soft and pliable dough. Let
dough rise double in a greased covered bowl.When double, punch down and
divide into 8 pieces, rolling each piece into a ball. Using a serrated
knife, cut an " X " in top center of each ball. Cover with a tea towel and
let rise double. Bring 8 cups of water to a boil and add the baking soda
and sugar ( water will foam ). Carefully place 4 rolls in the water and
cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined
baking sheet. Repeat with remaining rolls. Brush rolls with an egg white
glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt
if desired. Bake in a preheated 35 oven till browned, about 20 to 25
minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls
must be done to insure the soft pretzel like texture. Best served warm and
the day made. May freeze if desired. Yummy with honey mustard!
makes 8
technique may remind you of bagel making!
Combine flour, yeast, salt, sugar and celery seeds and add enough water to
form a smooth elastic dough . This may be done by hand or food processor.
If using the food processor, process all one minute or so and if done by
hand knead dough 5 minutes or until smooth , soft and pliable dough. Let
dough rise double in a greased covered bowl.When double, punch down and
divide into 8 pieces, rolling each piece into a ball. Using a serrated
knife, cut an " X " in top center of each ball. Cover with a tea towel and
let rise double. Bring 8 cups of water to a boil and add the baking soda
and sugar ( water will foam ). Carefully place 4 rolls in the water and
cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined
baking sheet. Repeat with remaining rolls. Brush rolls with an egg white
glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt
if desired. Bake in a preheated 35 oven till browned, about 20 to 25
minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls
must be done to insure the soft pretzel like texture. Best served warm and
the day made. May freeze if desired. Yummy with honey mustard!
makes 8
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