Sunday, March 20, 2011

Pretzel Rolls.

When I was in Chicago earlier this month we arrived to the conference dining room for a fancy lunch.  The center of the table was graced with an adorable bread bowl filled with a variety of breads - flat bread, soft & hard breadsticks, crackers, soft rolls, hard rolls, and a roll that somewhat resembled a pretzel.  I opted for the pretzel looking roll which turned out to taste much like a soft pretzel.  The second day I tried the same roll and decided it was for sure a pretzel roll.  I left Chicago with intentions of recreating this "new" type of roll.

When I set to the internet to see if pretzel rolls really existed I came across Stresscake who just so happened to have an image of pretzel rolls as her blog header...instant love!  I read about her experience with pretzel rolls and decided my research was done.  Stresscake had a similar experience where she came upon a pretzel roll which she had to recreate and she had already done the research.

These will take some time to make, but the end result is worth every minute spent making them. 

Pretzel Rolls
(Recipe from Stresscake - using my bread machine to make the dough)

1 1/2 cups water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups flour
2 teaspoons salt
4 tablespoons butter (softened)

2 quarts water
1/4 cup baking soda

1 egg (lightly beaten)
pretzel salt

Dump butter, sugar, salt, and butter into bread machine.  Top with flour and add yeast (while being sure to avoid letting the yeast touch any of the liquid).  Set machine to dough setting and walk away for an hour and a half!  (Or, as in my case, go out to breakfast while the machine does all the work!!)

Once the dough is done, form it into about 18 rolls.  Try to keep the top as smooth as possible forming a seam and seal along the bottom.  Place rolls on a piece of parchment paper that has been sprayed with cooking spray.  Allow the rolls to rise for about 30 minutes.

While the rolls are rising, preheat your oven to 425 degrees and prepare your poaching solution.  Bring water to a boil, add baking soda, and maintain a simmer.

After rolls have risen, poach in the simmering water - 30 seconds on the top and 30 seconds on the bottom.  Remove from water with a slatted spoon and place on baking sheet.

Brush the egg glaze on the top and sides of each roll.  Sprinkle with pretzel salt and cut a slit along the top of each roll.  Bake for 15-20 minutes.  I needed to use 2 baking I switched the sheets half way through baking in order to maintain even browning.  Once baked, allow to cool and enjoy.

I definitely have some practice ahead of me in perfecting my rolls and my slits, but my first attempt was tastefully successful and I'm all for making these again!  They are perfect by themselves, but would also make a good home for a burger or other sandwich.  I can also see myself dipping them in cheese or honey mustard.  Mmmm...the possibilities are endless!


Karla said...

Holly - I am so excited you tried a recipe for these. They have pretzel rolls at our piggly wiggly in town. We had them and love the. Now I can put Rob to work making these next weekend! Karla

Holly. said...

You'll love these! I think next time I'll try making them into soft nuggets and serve them with honey mustard and cheese. Maybe for the shower if I get extra ambitious!

Karla said...

That would be ambitious but delicious! Rob has made regular home made pretzels before and they are yummy. We also like to wrap them around hotdogs and bake them. The kids enjoy that!