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Saturday, December 15, 2012

Pretzel Rolls and Sticks YUM~

These are one of those things I crave now and again.  To me it's like being back on the East coast and going to the Mall.  These are not like Auntie Annie's all slathered in butter.  Nope just a nice crunch, with salt and a soft center.  Again YUM!  I remember as a kid being able to get them at one of the 5 n 10 cent stores...for the life I mean I can't remember the name of the one store in the mall that had them, think it started with a K (no not Kmart).  But you could also get them at one of places in the food court.  Many people dip them in mustard or cheese but me I like them plain.  The night I made these I made a burger and ate it on one of the rolls  Another YUM!  I've posted a picture of it in this post.   Wow doesn't it look just yummy, wish I had a tomato to put on it.  But it was good anyway.  It's at the end of the post.  Also would like to note that is you pop these in the toaster oven for about 5 minutes they come back to life.

2 3/4 cups bread flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons hot water (about 125-130 F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten until foamy (for glaze)
Coarse salt

Add the bread flour, yeast, salt, and sugar to the bowl of your food processor.  Pulse
a few times to combine. With the machine running, slowly add the hot water through the feed tube (you might not need all of the water - add enough to form a smooth cohesive dough). Knead the dough by allowing the food processor to run for 1 minute - the dough should be smooth and elastic.

Spray a large bowl with nonstick cooking spray. Form the dough into a rough ball then add to the bowl. Cover the bowl with plastic wrap and let the dough rise for about 35 minutes, or until doubled in volume.

Turn the dough out onto a lightly floured work surface. Press down and knead lightly into a ball. Divide the dough into 8 equal pieces. Shape each piece of dough into a ball and transfer to a parchment-lined baking sheet. Flatten the ball just slightly, then use a pair of scissors (a knife would probably work too) to cut an "x" shape into the top. Repeat with remaining pieces of dough. Cover the baking sheet with a towel and let the dough balls rise for 20 minutes, or until nearly doubled in volume.

Meanwhile, preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray and sprinkle generously with cornmeal. Add the water to a large saucepan and bring to a boil. Carefully add the baking soda and sugar (the mixture will bubble up). Place half of the rolls in the water and cook them for 30 seconds per side. Use a spider (or slotted spoon) to transfer them to the prepared baking sheet. Repeat withe the remaining 4 rolls. ***Will make more or less depending on the size you make them.****  You can also roll like a rope and then twist them so you have a fat stick.

Brush the rolls with the egg white glaze then sprinkle them generously with coarse salt. Bake for about 25 minutes, or until deep golden brown. Transfer the baking sheet to a wire rack and let the rolls cool for at least 10 minutes before serving.  **if  you can wait***

Hopefully this will hold me for a bit.  I shared this recipe also when I made them filled with hot dogs and bratwurst...remember?

Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to DO all the things YOU Love.

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