These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. Take care when picking out a salt to top your rolls with: a nice flaky salt can really elevate these pretzel rolls.
The secret to making these rolls taste especially pretzel-like is to boil them. Use a large pot, but do not fill it up all the way because, if you do, the vigorous boiling caused by adding the baking soda could overflow your pot.
- Yield:makes 8 rolls
- Active time: 20 minutes
- Total time:1 hour 30 minutes
- 2 3/4 – 3 cups bread flour
- 1 envelope instant yeast
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup and 1 tablespoon hot water (approx 125[°])
- 1/3 cup baking soda
- 2 tablespoons sugar
- 1/2 cup cornmeal
- 1 egg white
- Coarse sea salt, or flaky salt (like Maldon)
- Thick sliced bacon (optional)
- Grainy mustard (optional)
Place bread flour, yeast, salt and sugar in food processor and pulse to combine. While the food processor is running gradually add hot water until elastic dough forms, about 5 minutes. Place dough in an oiled bowl and cover with plastic and allow dough to double in volume, about 30 minutes
Punch down dough on a floured work surface and divide into 8 pieces and shape into round buns. Slash tops of each bun with an ‘X’ using a serrated knife, cover with a towel and let rise until doubled again, about 25 minutes.
Preheat oven to 375[°]. Grease a baking sheet and sprinkle with cornmeal. Bring a large pot of water to a boil and add sugar and baking soda (the baking soda will make the water bubble heavily, so add it gradually). Boil each roll for 30 seconds, then flip and cook for another 30 seconds. Place on prepared baking sheet brush with egg white and sprinkle with salt. Bake until brown, about 25 minutes. Serve these rolls with thick sliced bacon, grainy mustard and Bavarian beer.