1 tbsp active dry yeast (1 package)
2 tsp sugar
4.5 cups unbleached all-purpose flour
2 tsp kosher salt
4 tbsp unsalted butter, melted
1/4 cup baking soda
Large saucepan of water
1 egg, lightly beaten
Pretzel salt or sea salt
What ya do:
1. Combine the water and the yeast in the bowl of a standing mixer and let rest 5 minutes until foamy. Add sugar, flour, salt, butter and mix with the dough hook until thoroughly combined, the dough comes together and is rather silky to the touch.It really is silky feeling, I promise! Not sticky
3. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. 4. Punch down and turn out onto a lightly floured surface.
5. Cut the dough into 12 to 18 pieces, depending on how big. Mine were about 2 ounces each.
6. This is the tricky part. To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal. By doing this, you’re creating a smooth skin around the dough ball.
|See how it's pinched?? Do this.|
8. Space evenly on the sheet pans cpvered in parchment paper, pinched seam side down. Make sure you give them room to grow even more.
|No plastic wrap? Use ziploc bags and be ghetto like I am.|
9. Cover with a plastic wrap and let rise in a warm place for 30 minutes until doubled and preheat oven to 425°F and place oven racks on the lowest and middle positions.
10. In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer.
11.Carefully slip the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid.Poach other side for 30 seconds then remove with a spider or slotted spoon to the same prepared sheet pans, seam side down.
12. Repeat with the remaining rolls, leaving room between rolls for baking.
13. With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely and top each roll with a sprinkle of pretzel salt.
14. With a sharp straight edged knife, cut a slash or “X” in the top of each roll. Place in oven and bake the rolls for 15-20 minutes, rotating the pans halfway through baking – top to bottom, front to back – for even browning.Cool completely and enjoy!
I learned these are the best on the day they are baked, but you can store them in a freezer if you wrap them tightly and reheat them in a damp paper towel.
Last but not least, the last guest post I will have for a bit. I recieved this little nugget of gold on my cell phone. If this doesn't inspire you to create high level culinary masterpieces, I'm not sure what will.