Pretzel Rolls. If you are like me and love nothing more than sitting down to freshly baked bread, still warm from the oven , smeared with butter - then these two words are going to change your life. One of the sponsors of the Sweet Escape retreat was LaBriola bakery, and they gave Alejandra (and hence us) a whole bunch of pretzel rolls. And they were good. Addictively good. Can't eat just one good. When I got home, I immediately googled recipes for pretzel rolls, needing them in my life. I've made these twice now and love them. They're not quite as good as the La Briola ones, but they are definitely an adequate at-home substitute! Both batches were gobbled up by my guests pretty quickly, so that's a fairly good indication of yumminess.
The first time I made them, I made the dough in a stand mixer that is woefully poor at actually mixing more than the small centre of the bowl where the blade sits and had to knead the rest in by hand. I can't wait til I finally get around to saving enough for a KitchenAid! The second time I made them, I used a breadmaker to mix the dough. This method worked well, but the dough ended up a bit sticky, so I needed hand-knead in some extra flour. Until I get my KitchenAid, I will be sticking with the breadmaker method, and checking earlier on to see if the dough is sticky. If you have a good stand mixer, then that will work.
As I said, these are perfect with just some butter, but also great as slider buns. Let's face it - any time you need a bun these are perfect. I realised I forgot to take a photo of them sliced up with said butter or fillings - but I was too busy eating them. Maybe next time, I'll pop it on instagram
adapted from here
1 1/2 cups warm water (as hot as your tap gets)
1 tbsp dry yeast
2 tsp sugar
4 1/2 cups plain flour
1 tsp salt
4 tbsp melted butter
1 beaten egg for glazing
8 cups water
1/4 cup bicarb soda
Start by melting the butter, and setting aside to cool slightly.
Pour the warm water, sugar and yeast into the bowl of the breadmaker, stirring together. Leave it to sit for about 10 minutes until it's foamy.
Add the flour, salt and butter, then set the breadmaker on the dough setting. Watch as it comes together, and once it's all combined (about 10 minutes into kneading for mine), gently and safely touch the dough to see if it's 'sticky' to the touch. If it is, add a tbsp of flour at a time until it's not sticky. I added an extra 4 tbsp to mine.
Once the dough is a good consistency, leave the dough setting to finish and it will do it's first rise in the bowl of the machine.
For standmixer, follow the breadmaker instructions as above up until the rise - it'll need around 5-10 minutes of kneading time. Then cover bowl with plastic wrap and place in a warm position for 1-2 hours until doubled in size.
Lightly flour your work surface and drop the ball of rised dough out onto it. Knead lightly into a flatter disc and cut into 16 equal pieces for slider sized buns. Take each piece and roll around in both hands, so you have a smooth ball. Place on a baking sheet lined with baking paper. Repear with all the pieces of dough, leaving room on the tray for them to rise again. Place in a warm spot 30mins to an hour. They won't quite double again, but will look puffier.
Now it's time to prepare for baking! Preheat oven to 225C. Place the water and bicarb soda into a large pot and bring to a simmer. Beat the egg for the glaze.
Carefully slide each roll "flat" side down into the poaching water, let it sit for 30 seconds, flip it over and let it sit "round" side in the water for another 30 seconds. Flip it back over and fish it out with a slotted spoon and pop it back on the baking sheet, flat side down.
Brush each poached roll with the egg wash and slash a deepish line across the middle with a knife (if desired, you can sprinkle salt on top, too).
Bake the rolls in the oven for 15-20 minutes, rotating trays half-way through, so the rolls are an even golden brown and sound hollow when you tap the base. Allow to cool slightly before eating. Best served warm!