A while ago someone requested pretzels. Here is an unusal recipe for a
cross between soft pretzel and a roll. The technique may remind you of bagel
making!
Surprisingly enough, my younger
daughter was taught this in her home ec baking class.
I definetely saved this recipe and was impressed with what she learned.
Maybe she is a chip off the old block! Ill have to post her pizza recipe
another time!
PRETZEL ROLLS
makes 8
2 3/4 c bread flour
1 pkt dry yeast
1 tsp salt
1 tsp sugar
1 tsp celery seed
1 cup plus 2 tbs. hot water
Water solution:
8 cups water
1/4 cup ( yes ) baking soda
2 tbs sugar
egg white glaze
coarse salt
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 orso
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!
Joan,"Flour Power"
`[1;35;45mRainbow V 1.18.3 for Delphi - Registered