Cookbook #74 Local Breads; Pretzel Rolls

I would like to say I haven't been using my cookbooks because I'd left them all packed up while I am living in the apartment for 6 months, but that would be a lie.  All cookbooks are unpacked and stare accusingly at me each day.  I haven't been using my cookbooks because I've been a bit lazy to look through the books, make a list and ensure I have the ingredients.  Meal planning is definitely half of the cooking/baking scenario.

I've only taken one cruise in my life and can't say that I was all that enthralled with it.  I loved those shore days and the variety of ports--I never would have visited Belize or Honduras if not on a cruise.  But the ship days?  Not so much.  I admire those who can sit relaxed in the sun, reading and soaking up those rays.  I am both hot and bored in about 4.5 minutes.  After my 4 minutes were up, I was off in search of my favorite cruise treat...pretzel rolls.  Seriously, I ate an outrageous amount of these on the cruise.  I don't remember any of the other food all that much--it was all pretzel rolls, all the time. When I saw this recipe for pretzel rolls in my Local Breads cookbook, it was a no brainer.

I'll be honest and admit that I'm not sure why I own multiple bread cookbooks.  The layout and format of this is similar to the Bread Bible.  The pictures are congregated in little photo sections interspersed throughout the book, and the recipes are similar to other bread books--sourdough, raisin bread, rye, etc.  But, it did have pretzel rolls so it's now near and dear to my heart.

I am a huge advocate of using the kitchenaid dough hook to knead dough and this cookbook gives you directions for both hand and kitchenaid prep.  When making pretzels is as easy as measuring out a few ingredients and turning on the mixer, they are much more likely to come out of my oven more often.  I substituted whole wheat pastry flour for no other reason than it somehow got mixed in with my regular flour. 

The secret for that chewy pretzel exterior is to boil the dough for a minute or two--similar to the bagel making process. This recipe called for 1/3 cup of baking soda added to the boiling water just prior to adding the pretzel rolls.  You'll want to add it very slowly as the water does some crazy boiling up as you add it.

Then you just top it with salt and pop into the oven for about half an hour.  What surprised me was how much easier these were to make than bread.  There are not multiple rising steps and I've read reviews where some didn't even let the dough rise the first time--they just shaped these into rolls and boiled right away.   The only thing I would add is a slit or x-cut across the top right before baking.  I had one or two that popped on the bottom during the baking.

And while they made delightful little pretzel rolls similar to the ones I was carrying around with me throughout the cruise (seriously), they also make a phenomenal chewy pretzel bun for a turkey slider. I give the whole cookbook a thumbs up just for this recipe.

Pretzel Rolls

from Local Breads by Daniel Leader

3 3/4-4 cups unbleached bread flour

3 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces

1 1/4 cups warm water(70-78 degrees)

1 teaspoon instant yeast

2 1/4 teaspoons fine sea salt

1/3 cup baking soda (for boiling the rolls)

kosher salt (for topping) (optional)

1. Place the flour in the bowl of a stand mixer. Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
2. Pour in the water and sprinkle on the yeast and salt. Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
3. Shape the dough into a ball and place in a large well oiled bowl. Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome. Lightly oil a baking sheet, Turn the dough out onto an unfloured countertop and pat into a rough rectangle. Cut the dough into 8 equal pieces. At this point you can shape the dough into either pretzels or rolls.
4. Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
5. Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
6. Preheat oven to 350 degrees F.
7. Bring 4 quarts of water to a boil in a wide 6 quart kettle,  Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda). Turn the heat down to a healthy simmer.
8.  Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
9. Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. Repeat until all rolls have been boiled. Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
10. When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.