pretzel roll recipe

9227847e.md

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+---
+date: 2020-11-22T11:18
+tags:
+  - recipe
+  - bread
+---
+
+# sourdough pretzel rolls
+
+## ingredients and supplies
+
+### dough
+
+- 2/3c + 3T warm water
+- 1T yeast
+- 1c sourdough starter (based on 1:1 water-to-flour ratio)
+- 4T olive oil
+- 2t sugar
+- 2t salt
+- 4c + 3T flour
+
+### poaching solution
+
+- 8c to 10c boiling water
+- 1/4c baking soda
+
+### glaze and topping
+
+- 1 egg white
+- 1T cold water
+- pretzel salt to taste
+
+### tools
+
+- stand mixer
+- baking sheets
+- parchment paper
+- large wide pot for poaching
+- tongs
+- slotted spoon
+- brush
+- razor blade or sharp knife
+
+## instructions
+
+### dough
+
+- in stand mixer:
+  - combine water and yeast
+  - let sit for 5 to 10 minutes
+  - to the foam add:
+    - sourdough starter
+    - olive oil
+    - sugar
+    - salt
+    - flour
+  - mix until smooth, dough will likely be slightly dry
+- cover and let rise in a warm place until doubled in volume (1-2 hours
+  typically)
+
+### shaping
+
+- line baking sheets with parchment paper
+- divide dough in 18 equal portions
+- form each portion into a tight ball by roughly shaping, then pulling
+  dough down to the underside of the ball repeatedly
+    - the dry surface should form a taught skin
+    - make sure the bottom is crimped and sealed with no creases
+- cover and let rest ~30 minutes
+
+### poaching
+
+- while resting, boiling water for poaching solution, add to poaching pot
+- wait to add the baking soda until you're ready to poach
+- before poaching, preheat the oven to 425F (this can take a while)
+- poach the rolls
+  - put a few rolls (~4) into the solution, right-side up
+  - poach bottoms for 30 seconds (this helps seal any remaining creases)
+  - using tongs, flip each roll right-side down
+  - poach tops for 30 seconds
+  - using a slotted spoon, remove each roll and place back on baking sheet
+
+### baking
+
+- prepare the glaze
+  - mix egg white and cold water
+- brush glaze onto the rolls
+  - apply liberally
+  - coat the sides, too
+- slice a deep `x` into the top of each roll
+- sprinkle with pretzel salt to taste
+- place baking sheets in center of preheated oven
+- bake for 15-20 minutes, until golden brown
+- allow to cool
+
+## notes
+
+- the instructions are meant to be followed sequentially
+- c: cup, T: tablespoon, t: teaspoon
+- block out a bit of time for this
+- this recipe is easily doubled, no adjustments necessary, just `*2`
+- be prepared to make a mess when poaching
+- they will be pretty ugly post-poaching
+- you can't really slice too deep
+- the order matters - don't slice and _then_ glaze - the glaze will likely
+  seal the top shut
+- start baking as soon as you slice