Bretzel Rolls
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Ingredients
- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup plus 2 tablespoons hot water (125°F to 130°F)
- Cornmeal
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten to blend (glaze)
- Coarse salt
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Preparation
Step 1
Combine bread flour, yeast, salt, and sugar in a food processor and blend.
Step 2
With the machine running, gradually pour hot water through the feed tube, adding enough water to form smooth elastic dough. Process one minute to knead.
Step 3
Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in a warm draft-free area until doubled in volume, about 35 minutes.
Step 4
Flour baking sheet, or clear area of counter. Punch dough down and knead on a lightly floured surface until smooth.
Step 5
Divide into 8 pieces. Form each dough piece into a ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in the top center of each dough ball.
Step 6
Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Step 7
Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal.
Step 8
Bring 8 cups water to boil in a large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side.
Step 9
Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Step 10
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.
Step 11
Bake rolls until brown, about 25 minutes. Transfer to racks and cool for 10 minutes. Serve rolls warm or at room temperature.
Step 12
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Chef's notes
Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in a covered container or they will become soggy.
The rise time is closer to an hour if using regular active dry yeast.
I slit the rolls right before putting them in the oven to keep the mark as sharp as possible, although they are not as easy to slit after boiling.
Lining the baking sheet with parchment paper and sprinkling that with cornmeal worked great and made for easier cleanup.
