An old favorite from Bon Appetit magazine many years ago. Enjoy!
Pretzel Rolls
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125F to 130F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt
Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon
sugar and celery seeds in food processor and blend. With machine
running, gradually pour hot water through feed tube, adding enough
water to form smooth elastic dough. Process 1 minute to knead. Grease
medium bowl. Add dough to bowl, turning to coat. Cover bowl with
plastic wrap, then towel; let dough rise in warm draft-free area
until doubled in volume, about 35 minutes.
Flour baking sheet. Punch dough down and knead on lightly floured
surface until smooth. Divide into 8 pieces. Form each dough piece
into ball. Place dough balls on prepared sheet, flattening each
slightly. Using serrated knife, cut X in top center of each dough
ball. Cover with towel and let dough balls rise until almost doubled
in volume, about 20 minutes.
Preheat oven to 375F. Grease another baking sheet and sprinkle with
cornmeal. Bring 8 cups water to boil in large saucepan. Add baking
soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and
cook 30 seconds per side. Using slotted spoon, transfer rolls to
prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with
coarse salt. Bake rolls until brown, about 25 minutes. Transfer to
racks and cool 10 minutes. Serve rolls warm or room temperature. (Can
be prepared 6 hours ahead). Let stand at room temperature. Rewarm in
375F oven 10 minutes.
Bon Appetit
January 1994